Quick Baked Potato Salad
Elevate your side dish game with this Quick Baked Potato Salad, a delightful twist on a classic favorite that’s bursting with flavor and texture. Featuring crispy, golden-baked Russet potatoes as the base, this recipe combines creamy mayonnaise, tangy sour cream, and bold Dijon mustard for a rich and velvety dressing. Tossed with savory crumbled bacon, sharp cheddar cheese, and fresh green onions, every bite is a perfect harmony of smoky, cheesy, and zesty goodness. Ready in just 35 minutes, this easy potato salad is ideal for summer barbecues, family dinners, or potlucks. With its irresistible combination of roasted perfection and creamy indulgence, this dish is guaranteed to impress any crowd.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 1 tablespoon Dijon mustard
- 3 stalks Green onions
- 4 slices Cooked bacon
- 0.5 cup Cheddar cheese
- 1 tablespoon Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly, pat them dry, and cut them into bite-sized cubes.
Place the potato cubes on a baking sheet lined with parchment paper. Drizzle olive oil over the potatoes, and sprinkle with salt and black pepper. Toss to coat evenly.
Spread the potatoes in a single layer and bake in the preheated oven for 20–25 minutes, or until they are tender and golden brown. Shake the baking sheet halfway through for even cooking.
While the potatoes are baking, prepare the dressing by combining mayonnaise, sour cream, and Dijon mustard in a large mixing bowl. Mix well until smooth.
Finely chop the green onions, crumble the cooked bacon, and shred the cheddar cheese if not already shredded. Set these aside.
Once the potatoes are done, remove them from the oven and let them cool for 10 minutes.
Add the cooled potatoes to the bowl with the dressing. Gently toss to coat all the potatoes evenly.
Fold in the green onions, bacon, and cheddar cheese, reserving a small amount of each for garnish.
Transfer the potato salad to a serving dish. Sprinkle with the reserved green onions, bacon, cheddar cheese, and fresh parsley for garnish.
Serve immediately, or refrigerate for up to 2 hours before serving to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4095 mg | 178% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 9.1 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 386 mg | 30% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4371 mg | 93% | |
*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.
