Name: baked potato salad
Prep time: 14 min
Cook time: 27 min
Total time: 46 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs small potatoes like Yukon Gold or red ones; 2 tbsp olive oil; 1 tsp smoked paprika; Salt and pepper; 1 cup mayonnaise; 1/4 cup sour cream or Greek yogurt; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1/2 red onion chopped; 2 celery stalks chopped; A big handful of fresh dill chopped; A big handful of fresh chives chopped

Jump to Recipe

My baked potato salad is pretty much the only one I make anymore because, honestly, most potato salads are a sad, mushy disappointment. The whole trick is roasting the potatoes first. You get these warm, crispy-edged little nuggets that hold their own in the dressing. It’s not just a bowl of mush. It’s a proper salad with texture. It’s the contrast—the warm, roasty potatoes and the cool, tangy dressing—that just hits right. and this is the kind of satisfying food that doesn’t feel too heavy.

Ingredients for the Perfect Baked Potato Salad

Don’t let the list intimidate you; it’s mostly stuff you probably have. This is what you’ll need for my baked potato salad.

About 2 lbs (a kilo) of potatoes. I like the little red ones or Yukon Golds because the skin is thin and you don’t have to bother peeling them. Just scrub them and chop them up.

A good drizzle of olive oil.
1 tsp smoked paprika. Has to be the smoked kind. It adds this background flavor that’s so good.

Salt and pepper. You know how much you like.
1 cup of mayo.

1/4 cup sour cream or plain Greek yogurt. I usually use yogurt.
1 tbsp Dijon mustard.
A splash of apple cider vinegar, maybe a tablespoon.

About half a red onion, chopped pretty small.
A stalk or two of celery, also chopped small for some crunch.
Fresh dill and chives. Don’t skimp here. A big handful of each, chopped up.

Step-by-Step Instructions

Step 1: Roast the Potatoes

First, turn your oven on to 400°F (200°C). Throw the chopped potatoes right onto your baking sheet. Drizzle the olive oil over them, then the smoked paprika, salt, and pepper. Get your hands in there and mix it all up so every piece is coated. Spread them out in one layer. If you crowd the pan, they just get steamy and soft, which is what we’re trying to avoid. Shove them in the oven for 25-30 minutes. I usually give the pan a shake about halfway through. You’ll know they’re done when they look golden and a little crispy.

Step 2: Prepare the Creamy Dressing

While that’s happening, you can make the dressing. Find a big bowl and just dump in the mayo, sour cream (or yogurt), Dijon, and vinegar. Whisk it all together. It takes like, two minutes. Taste it and see if it needs more salt.

Step 3: Combine Everything

When the potatoes are done, pull them out of the oven. Let them sit for a minute or two—you don’t want them so hot they melt everything into soup, just warm. Then scrape them all into the bowl with the dressing. Add in the onion, celery, dill, and chives. Just fold it all together gently with a big spoon or spatula until it’s all mixed. That’s it. You’ve basically made a loaded baked potato salad.

Step 4: Chill and Garnish

Now, you have a choice. You can eat some right now while it’s still warm (which I totally recommend, it’s delicious). Or, you can cover it and put it in the fridge for a bit. The flavors get even better after about an hour. When you serve it, just throw some more of the fresh chives on top to make it look nice.

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Why I’m Obsessed With This Recipe

Anyway, that’s how I make my baked potato salad. It’s nothing crazy, but it’s just so much better than the regular version. It’s the side dish I bring to every barbecue or potluck, and the bowl is always empty at the end of the night. It’s just real, hearty food. I hope you try it. If you do, let me know how it turns out. I’m always curious to know if people like it.

6-8 Yield

baked potato salad

Prep Time: 14 minutes

Cook Time: 27 minutes

Additional Time: 5 minutes

Total Time: 46 minutes

Not your average potato salad. Roasted potatoes with crispy edges, a creamy tangy dressing, and fresh herbs. The perfect easy side dish.

Ingredients

2 lbs small potatoes like Yukon Gold or red ones
2 tbsp olive oil
1 tsp smoked paprika

Salt and pepper
1 cup mayonnaise
1/4 cup sour cream or Greek yogurt

1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 red onion chopped

2 celery stalks chopped
A big handful of fresh dill chopped
A big handful of fresh chives chopped

Instructions

Step 1

get your oven hot around 400F or 200C. throw the chopped potatoes on a baking sheet add olive oil paprika salt and pepper. mix it all up with your hands. spread them out so they get crispy not soggy. bake for about 25-30 mins shaking the pan halfway through.

Step 2

while the potatoes cook grab a big bowl. dump in the mayo sour cream or yogurt mustard and vinegar. whisk it till its smooth. give it a taste maybe it needs more salt.

Step 3

when the potatoes are done and golden let them cool for a minute. then just add them to the bowl with the dressing. throw in the onion celery dill and chives. gently mix it all together dont mash the potatoes.

Step 4

you can eat it now warm or cover it and put it in the fridge for a bit. it tastes even better when its cold. just sprinkle more chives on top before you serve it.

Notes

greek yogurt instead of sour cream is really good gives it a nice tang

dont crowd the potatoes on the pan use two pans if you have to

you can make it a few hours ahead of time keeps well in the fridge

taste the dressing before you add the potatoes it's easier to fix then

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 377Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 17mgSodium: 298mgCarbohydrates: 31gFiber: 4gSugar: 3gProtein: 7g