Warm Baked Potato Salad
Experience the ultimate comfort food makeover with this Warm Baked Potato Salad, a hearty twist on a beloved classic. This recipe features crispy oven-roasted Russet potatoes brought to life with a creamy dressing made from mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar for a tangy kick. Smoky crumbled bacon, melty cheddar cheese, and a touch of fresh green onions and parsley add layers of irresistible flavor and texture. Perfect for cozy family dinners or backyard BBQs, this warm potato salad comes together in just under an hour and is best served fresh from the oven. A satisfying side dish that’s as indulgent as it is easy to prepare, it’s sure to be the star of any gathering!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 6 slices Bacon
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 3 stalks Green onions
- 2 tablespoons Chopped fresh parsley
- 0.5 cup Cheddar cheese, shredded
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Wash the potatoes thoroughly and cut them into bite-sized cubes, about 1 inch in size.
In a large mixing bowl, toss the potato cubes with olive oil, salt, and ground black pepper until evenly coated.
Spread the potatoes out in a single layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes or until golden brown and crispy, flipping halfway through the cooking time.
While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces and set aside.
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar to make the dressing. Adjust seasoning to taste if necessary.
Chop the green onions and parsley; reserve for the salad assembly.
Once the potatoes are baked, transfer them while still warm to a large serving bowl. Add the crumbled bacon, chopped green onions, parsley, shredded cheddar cheese, and the dressing. Gently toss until everything is well combined.
Serve the warm baked potato salad immediately. Optionally, garnish with extra parsley or green onions for a fresh finish.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 261.5 g | 95% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 17.2 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6369 mg | 136% | |
*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.
