Baked Potato Salad
Transform your classic side dish game with this mouthwatering Baked Potato Salad! Featuring crispy, oven-baked Russet potatoes for a golden, slightly crunchy texture, this recipe is the perfect fusion of comforting flavors and bold toppings. Tossed in a creamy blend of sour cream, mayonnaise, and Dijon mustard, and loaded with cheddar cheese, smoky bacon, and fresh green onions, every bite is an irresistible balance of tangy, savory, and creamy. The finishing touch of fresh parsley adds a vibrant, herby pop. Ideal for potlucks, BBQs, or weeknight dinner spreads, this warm or chilled potato salad is sure to steal the spotlight. Easy to prepare and bursting with flavor, this revamped salad will become your go-to side dish!
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 slices Bacon
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 3 stalks Green onions
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Thoroughly wash and scrub the potatoes, leaving the skins on. Cut them into bite-sized cubes.
Place the potato cubes on a baking sheet lined with parchment paper. Drizzle them with olive oil, then sprinkle on the salt and black pepper. Toss to coat evenly.
Bake the potatoes in the preheated oven for 30-35 minutes, flipping them halfway through, until they are golden brown and crispy on the edges. Allow them to cool for 10 minutes.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and let it drain on paper towels. Once cool, crumble into small pieces.
In a large mixing bowl, combine sour cream, mayonnaise, and Dijon mustard. Mix until smooth.
Thinly slice the green onions and add them to the dressing mixture along with the shredded cheddar cheese, crumbled bacon, and chopped parsley. Stir until well combined.
Once the baked potatoes have cooled slightly, add them to the bowl with the dressing. Gently toss everything together until the potatoes are evenly coated in the dressing.
Taste the salad and adjust seasoning with salt and pepper if needed.
Serve immediately, or chill in the refrigerator for 1-2 hours before serving for a cold version. Garnish with additional parsley or green onions if desired.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 217 mg | 17% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
