The Best Creamy Baked Potato Salad: For BBQs and Picnics

 

The Best Creamy Baked Potato Salad: For BBQs and Picnics

Step aside, boiled potatoes! This Creamy Baked Potato Salad is a game-changer. By roasting the potatoes instead of boiling them, you get a beautiful, fluffy interior and a slightly crispy, golden-brown exterior. This simple method adds a depth of flavor that a traditional potato salad just can't match.

This recipe is a perfect blend of tender potatoes, a rich and tangy dressing, and a satisfying crunch from the bacon and celery. It’s the kind of dish that is guaranteed to be a hit at any barbecue, picnic, or family gathering. It’s comforting, classic, and absolutely delicious.

---

The Best Creamy Baked Potato Salad

Yields: 8-10 servings

Prep time: 20 minutes

Cook time: 30-35 minutes

---

Ingredients

• 2 ½ lbs red or Yukon gold potatoes, scrubbed and cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 teaspoon salt, divided

• 1 teaspoon black pepper, divided

• 8 slices bacon, cooked until crisp and crumbled

• 4 large hard-boiled eggs, chopped

• 2 celery stalks, finely chopped¹

• ½ red onion, finely diced

• 2 green onions, sliced

• For the Dressing:

  • 1 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon sugar

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

---

Instructions

1. Bake the Potatoes

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Toss: On a large, rimmed baking sheet, toss the cubed potatoes with the olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

3. Roast: Spread the potatoes in a single, even layer. Roast for 30-35 minutes, or until the potatoes are tender and golden brown. Let them cool completely.

2. Prepare the Dressing

1. Whisk: While the potatoes are baking, make the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, remaining salt, and pepper until the dressing is smooth.

3. Assemble the Salad

1. Combine Ingredients: In a large bowl, combine the cooled potatoes, crumbled bacon, chopped hard-boiled eggs, chopped celery, diced red onion, and sliced green onions.

2. Add Dressing: Pour the prepared dressing over the potato mixture. Gently stir until all the ingredients are evenly coated.

3. Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.

---

Pro-Tips for a Perfect Salad

• The Right Potato: Waxy potatoes like red potatoes or Yukon gold are best because they hold their shape better when cooked and mixed.²

• Baking, Not Boiling: Baking the potatoes gives them a fluffy interior and a slightly crispy exterior that holds up to the dressing without becoming mushy.

• Cool Completely: Make sure the potatoes are completely cool before you add the dressing. Adding a creamy dressing to hot potatoes can cause them to become greasy and soggy.

• Customize It: Feel free to add your favorite mix-ins! A few other great options are chopped fresh dill, sweet pickle relish, or a sprinkle of paprika for a pop of color and flavor.

• The Chill is Essential: Chilling the potato salad for at least an hour makes a huge difference in the final flavor. It gives the dressing time to soak into the potatoes and for all the flavors to deepen.