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Baked Potato Salad

Baked Potato Salad
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Baked Potato Salad offers a refreshing twist on the classic potato salad by combining fluffy baked russet potatoes with a creamy yet light dressing, fresh herbs, crunchy veggies, and protein-rich hard-boiled eggs. Perfect for cookouts, potlucks, or family dinners, this make-ahead side dish balances hearty textures with vibrant flavors to please any crowd.

Ingredients

Scale

Potatoes

  • 4 large russet potatoes

Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste

Fresh Ingredients

  • 2 stalks celery, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 3 hard-boiled eggs, chopped

Optional Variations

  • 1/4 cup cooked bacon bits
  • Kalamata olives and feta cheese (for Greek style)
  • Additional herbs like dill, chives, or tarragon
  • Smoked paprika or cayenne pepper for spice

Instructions

  1. Prepare the Potatoes: Wash the russet potatoes thoroughly and prick each potato several times with a fork. Bake in a preheated oven at 400°F (200°C) for about 45 minutes until the skin is crispy and the insides are soft. Remove from oven and allow to cool completely before handling.
  2. Scoop and Cube: Once the baked potatoes have reached room temperature, cut them in half and carefully scoop out the fluffy potato flesh into a large mixing bowl. Cube the scooped potato into bite-sized chunks to maintain texture in the salad.
  3. Make the Creamy Dressing: In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper until smooth and well combined. This dressing is rich and tangy, complementing the potatoes perfectly.
  4. Combine Ingredients: Add the cubed potatoes, diced celery, finely chopped red onion, chopped fresh parsley, and chopped hard-boiled eggs into the bowl with the dressing. Gently fold the ingredients together to evenly distribute without breaking up the potatoes too much.
  5. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This resting period allows the flavors to meld and the salad to develop a refreshing, cohesive taste.

Notes

  • Choose russet potatoes for a fluffy texture; Yukon Gold can be used for a buttery flavor.
  • Do not mash the potatoes; keep them in chunks for the best salad texture.
  • Greek yogurt lightens the dressing and adds a pleasant tang.
  • This salad tastes even better the next day as flavors meld.
  • Season generously with salt to enhance the potato flavor.
  • For a vegan version, use vegan mayonnaise and omit eggs; add chickpeas or tofu for protein.
  • Add crispy bacon bits just before serving for extra flavor and crunch.
  • Top with fresh chives or parsley and a sprinkle of smoked paprika for garnish.

Nutrition

Keywords: baked potato salad, potato salad, summer side dish, baked potatoes, creamy potato salad, healthy potato salad

Find it online: https://mealsbylina.com/baked-potato-salad/