There's something uniquely comforting about a classic potato salad, but if you've ever had one made with boiled potatoes that turned mushy and watery, you know it can be a recipe for disappointment. This recipe solves that problem by using a game-changing technique: baking the potatoes instead of boiling them.

Baking the potatoes gives them a fluffy, tender interior that holds its shape beautifully and soaks up the creamy dressing without falling apart. The result is a potato salad that is far superior to the traditional version—it's a dish that's rich, creamy, and holds its delightful texture until the very last bite. This recipe is the perfect side dish for any summer barbecue, picnic, or family gathering.

The Best Creamy Baked Potato Salad

For BBQs and Picnics

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 45-60 minutes

Chill time: 2 hours

Ingredients

  • For the Baked Potatoes:

    • 2 ½ lbs medium-sized Yukon Gold or Russet potatoes, scrubbed clean

    • 1 tablespoon olive oil1

    • Salt and black pepper

  • For the Dressing & Mix-ins:

    • 1 cup mayonnaise

    • 2 tablespoons Dijon mustard

    • 1 tablespoon apple cider vinegar

    • 1 teaspoon sugar or honey

    • ½ cup finely diced celery

    • ¼ cup finely diced red onion

    • 2 hard-boiled eggs, chopped

    • 2 tablespoons fresh dill or chives, chopped

    • Salt and black pepper, to taste

Instructions

1. Bake the Potatoes

  1. Preheat Oven: Preheat your oven to 400°F (200°C).2

  2. Prepare Potatoes: Cut the potatoes into 1-inch cubes. Place them on a large baking sheet, drizzle with olive oil, and toss to coat. Season generously with salt and pepper.

  3. Bake: Bake for 45-60 minutes, or until the potatoes are golden brown, tender, and slightly crispy on the outside. A fork should easily pierce a potato cube.

  4. Cool: Let the potatoes cool for at least 15 minutes. This is a crucial step to prevent the mayonnaise-based dressing from separating.

2. Make the Dressing

  1. While the potatoes are baking, prepare the dressing. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar or honey. Season with a pinch of salt and pepper.

3. Assemble the Salad

  1. To the bowl with the dressing, add the cooled, baked potato cubes.

  2. Gently fold in the celery, red onion, hard-boiled eggs, and fresh dill.

  3. Stir until the potatoes and all the other ingredients are evenly coated in the creamy dressing. Be gentle to keep the potato cubes from breaking apart.

  4. Taste and adjust the seasonings, adding more salt, pepper, or a splash of vinegar if needed.

4. Chill and Serve

  1. Cover the bowl and refrigerate the potato salad for at least 2 hours. This chilling time allows the flavors to meld together and deepens the taste.

  2. Serve chilled or at room temperature.

Pro-Tips for a Perfect Salad

  • The Right Potato: Yukon Gold potatoes are great for their waxy texture that holds up well, while Russets will give you a fluffy, classic interior. Both work well here.

  • Don't Over-Bake: Keep an eye on the potatoes! They should be tender but not so soft that they fall apart.

  • The Cooling Period: Do not add the dressing to hot potatoes. The heat can cause the mayonnaise to break and turn oily. Let the potatoes cool down for at least 15-20 minutes.

  • Make Ahead: This is a perfect make-ahead dish. It actually tastes better the next day after the flavors have had a chance to meld.

  • For a Smoky Flavor: Try adding a teaspoon of smoked paprika to the dressing or a tablespoon of crispy bacon bits to the final salad.