Baked Potato Salad

Here’s a recipe for Baked Potato Salad:


  • 4 large potatoes
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh parsley
  • 4 strips of bacon, cooked and crumbled
  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly to remove any dirt, and pat them dry.
  2. Prick the potatoes all over with a fork to create small holes. This will allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender and easily pierced with a fork.
  3. Remove the potatoes from the oven and let them cool for a few minutes until they are comfortable to handle. Cut the potatoes into bite-sized pieces and transfer them to a large mixing bowl.
  4. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until well combined. This will be the dressing for the salad.

  1. Pour the dressing over the potatoes and gently toss to coat them evenly. Add the diced celery, red onion, chopped parsley, and crumbled bacon. Mix everything together until well combined.
  2. Taste the salad and adjust the seasoning with more salt and pepper if needed. If you prefer a creamier salad, you can add more mayonnaise or sour cream at this point.
  3. Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
  4. Before serving, give the salad a final toss to redistribute the dressing. You can garnish with additional parsley and bacon if desired.

Enjoy your delicious baked potato salad as a side dish or a light meal!

Leave a Reply

Your email address will not be published. Required fields are marked *