Is It a Baked Potato or Potato Salad
Dive into the best of both worlds with "Is It a Baked Potato or Potato Salad," a creative twist on two beloved potato classics! This recipe starts with perfectly roasted Russet potatoes, seasoned with olive oil and salt, then diced into bite-sized chunks to keep their crispy edges intact. Tossed in a creamy dressing made of mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar, this dish is elevated with savory toppings like cheddar cheese, crispy bacon, and fresh green onions. Whether served warm for that unmistakable baked potato vibe or chilled for a refreshing potato salad twist, it’s a versatile dish ideal for any occasion. With bold flavors, hearty texture, and a stunning garnish of paprika and parsley, this recipe is sure to become your next go-to side dish!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 3 stalks Green onions (thinly sliced)
- 1 cup Cheddar cheese (shredded)
- 0.5 cup Cooked bacon (crumbled)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork.
Rub each potato with olive oil and sprinkle generously with salt.
Place the potatoes directly on the oven rack or on a baking sheet, and roast for 50-60 minutes, or until a fork easily pierces through them.
While the potatoes bake, prepare the dressing for the potato salad: In a medium mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, pepper, and a pinch of salt.
Once the potatoes are done baking, remove them from the oven and let them cool slightly until they're comfortable to handle, about 10 minutes.
Cut each potato into bite-size chunks, leaving the skin on for texture and flavor.
Gently fold the potato chunks into the prepared dressing. Add the green onions, cheddar cheese, bacon crumbles, and parsley, reserving a small amount of each for garnish.
Transfer the mixture to a serving bowl. Sprinkle with paprika and garnish with the reserved green onions, bacon, cheese, and parsley.
Serve warm if you want a baked potato vibe, or chill for 1-2 hours in the refrigerator for a more traditional potato salad experience. Either way, enjoy the best of both worlds!
Nutrition Facts
Calories |
3588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 6117 mg | 266% | |
| Total Carbohydrate | 299.5 g | 109% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 19.0 g | ||
| Protein | 114.8 g | 230% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1111 mg | 85% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 7800 mg | 166% | |
*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.
