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Baked Potato Salad with Creamy Dressing

A close-up mound of creamy Baked Potato Salad featuring chunks of red-skinned potatoes, red onion, and green onions on a white plate.
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A potato salad recipe using oven-baked potatoes for a slightly firmer texture and deeper flavor compared to traditional boiled versions.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large eggs, hard-boiled and chopped
  • 1 cup celery, chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup dill pickle relish
  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh dill, chopped

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce the potatoes several times with a fork.
  2. Rub the potatoes with olive oil, salt, and pepper. Place them directly on the oven rack or on a baking sheet.
  3. Bake for 50 to 60 minutes, or until the potatoes are tender when pierced with a knife.
  4. Remove the potatoes from the oven and let them cool slightly until you can handle them. Do not let them cool completely.
  5. Peel the warm potatoes and cut them into 1-inch cubes. Place the cubes in a large bowl.
  6. Gently fold in the chopped hard-boiled eggs, celery, red onion, and pickle relish with the warm potatoes.
  7. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and fresh dill until smooth.
  8. Pour the dressing over the potato mixture. Fold gently until everything is coated. Avoid overmixing to keep the potato chunks intact.
  9. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to combine.

Notes

  • Baking the potatoes gives them slightly crisp edges which adds texture to the salad.
  • For a smoky flavor, add 1/2 teaspoon of smoked paprika to the dressing mixture.
  • This salad tastes better when made a day ahead.

Nutrition

Find it online: https://cookerycourier.com/baked-potato-salad-recipe-oven-roasted/