Baked Potato Salad

Funny story: I originally named this “Baked Potato Salad” to trick my skeptical friends into trying something new — and then I ate half the bowl before anyone noticed. If you love crispy roasted edges, creamy centers, and the warm comfort of a baked potato all dressed up for a picnic, this is your jam. I toss **russet** and **Yukon Gold** wedges with fragrant **olive oil**, roast until the skins crackle, and then fold them into a tangy, herby dressing that makes your kitchen smell like Sunday brunch. Expect crunchy bacon, bright scallions, and a little mustard zing — but feel free to skip or swap whatever your crowd likes.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 70 minutes

Why This Recipe is Awesome

This potato salad hits both textures — crispy, golden edges and pillowy, creamy centers — and balances warm roasted flavor with a cool, tangy dressing. It’s basically your favorite baked potato turned into a party salad. It’s so easy even your oven can’t mess it up, and the aroma of roasting potatoes and sizzling bacon will have everyone hovering around the kitchen. Who doesn’t love crunchy bacon and mustardy bite together?

Ingredients

For the Main Dish:

• 2 pounds mixed potatoes (about 1 lb **russet** + 1 lb **Yukon Gold**), scrubbed and cut into 1–1½” chunks
• 2 tbsp **olive oil**
• 1 tsp kosher salt, plus more to taste
• 3/4 tsp black pepper
• 4 slices bacon, chopped (optional but highly recommended)
• 3 scallions, thinly sliced (white + green parts)
• 2 tbsp chopped fresh parsley or dill
• 1 small red bell pepper, diced (for color and crunch)

For the Sauce / Garnish (if applicable):

• 1/2 cup mayonnaise
• 1/4 cup sour cream or plain Greek yogurt
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar or lemon juice
• 1 tsp honey or maple syrup
• 1/2 tsp garlic powder
• Salt & pepper to taste
• Extra chopped parsley and a sprinkle of smoked paprika to finish

How I Make It

Step 1:

Heat your oven to 425°F. Toss the potato chunks with **2 tbsp olive oil**, **1 tsp kosher salt**, and **3/4 tsp black pepper** until everything glistens. Spread the potatoes on a rimmed baking sheet in a single layer — you want space so they crisp instead of steam. I like to hear that first sizzle when they hit the hot pan; it’s music for the home cook’s soul.

Step 2:

Roast the potatoes for about 40–50 minutes, flipping once halfway, until you see **golden, crackly edges** and a tender center when poked with a fork. While the potatoes roast, fry the chopped bacon in a skillet until it gets deeply browned and crisp. Drain on paper towels and keep the bacon fat — I use a tablespoon of it later for flavor, but you can skip it for a leaner salad.

Step 3:

Whisk together the dressing: **1/2 cup mayonnaise**, **1/4 cup sour cream**, **1 tbsp Dijon**, **1 tbsp apple cider vinegar**, **1 tsp honey**, and **1/2 tsp garlic powder**. Taste and adjust salt and pepper. The dressing should taste bright and a little tangy — not flat. If it tastes heavy, add a splash more vinegar or a squeeze of lemon.

Step 4:

When the potatoes finish roasting, let them cool for about 5–10 minutes so they stay slightly warm (that warm-meets-cool contrast is heavenly). In a large bowl, gently fold the potatoes with the dressing, **crispy bacon**, scallions, parsley, and diced red bell pepper. Mix just until coated — you want to keep some chunks intact for texture. If any potatoes fall apart, you’ve got star potato mash moments, and that’s okay.

Step 5:

Garnish with extra herbs, a dusting of smoked paprika, and a few more scallion rings. You can serve right away while the potatoes still have warm, creamy centers, or chill it for an hour if you like a colder salad. Either way, spoon into bowls, watch people’s faces light up, and enjoy the crunchy-chewy-cream trifecta.

Pro Tips

• Use two types of potatoes: **Yukon Gold** gives creaminess, **russet** provides crispy edges.
• Don’t overcrowd the pan when roasting — give each piece room to brown.
• If you want extra flavor, reserve 1 tbsp of hot bacon fat and whisk it into the dressing for smoky depth.
• Make it a day ahead: roast potatoes and store separately, then toss with dressing just before serving to keep textures optimal.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap bacon for crisped tempeh or smoked paprika-roasted chickpeas for a vegetarian version — texture changes to a nutty chew.
• Replace sour cream with plain **Greek yogurt** for tang and fewer calories; it makes the dressing brighter.
• For dairy-free: use vegan mayo and omit sour cream; the salad stays creamy but lighter.
• Want it lighter? Use 3/4 cup Greek yogurt + 1/4 cup mayo instead of half mayo/half sour cream.

Variations & Tips

• Spicy kick: add 1 minced jalapeño or 1 tsp hot sauce to the dressing.
• Herby summer: fold in chopped fresh dill and mint for a garden-fresh twist.
• Greek style: replace bacon with kalamata olives and feta; swap Dijon for oregano and lemon.
• Kid-friendly: omit onion and red pepper, add a touch more honey to take the edge off mustard.
• Loaded baked potato salad: stir in shredded cheddar, chives, and a dollop of warm bacon bits on top.
• Creative twist: roast the potatoes with a sprinkle of smoked paprika and ground cumin for a smoky, slightly exotic profile.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Roast the potatoes and store them in the fridge separate from the dressing for up to 2 days. Combine and chill for 30 minutes before serving so the flavors marry without losing crisp texture.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through roasting to keep everything crisp; don’t crowd a single pan.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap; olive oil or avocado oil work well.

How do I know it’s done?

Look for **golden, blistered edges** and a fork-tender center. The potatoes should sound slightly hollow when tapped and yield easily to a fork.

What if I don’t have ingredient X?

Out of Dijon? Use yellow mustard + a pinch of sugar. No scallions? Use thinly sliced red onion or chives. Keep pantry swaps simple and taste as you go.

How I Like to Serve It

I serve this warm at casual dinners alongside grilled chicken or as a star at potlucks. It pairs beautifully with crisp white wine or a cold lager at summer BBQs. In colder months, I make it as a cozy side for roast pork — the warm potato pieces feel like a hug on a plate.

Notes

• Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a 350°F oven for 10 minutes if you want warm bites again, or enjoy cold straight from the fridge.
• No meat temps required here, but if you add grilled chicken, cook to 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this cozy, crunchy, creamy twist on potato salad. You’ve got this!