Baked Light Potato Salad In A Jiffy Recipe

Craving potato salad but short on time? This recipe delivers creamy, delicious baked potato salad in just 15 minutes! Perfect for those last-minute cravings or busy weeknights, this lightened-up version is surprisingly easy and satisfying. Skip the boil and bake your way to a quick and flavorful side dish.

Prep Time 5 mins
Cook Time 15 mins
Calories 262.9 kcal
Protein 12g
Rating 4.0 (1 Reviews)
Baked Light Potato Salad In A Jiffy

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Baked Light Potato Salad In A Jiffy

  • Egg
  • Idaho Potatoes
  • Celery
  • Onion
  • Green Olives
  • Miracle Whip Light
  • Mustard

How to Make Baked Light Potato Salad In A Jiffy

  1. Preheat your oven to 400°F (200°C).
  2. Wash and halve or quarter the potatoes if necessary. Toss potatoes with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20-25 minutes, or until the potatoes are tender and slightly golden.
  4. While the potatoes are baking, prepare the dressing by whisking together mayonnaise, mustard, and apple cider vinegar in a medium bowl.
  5. Once the potatoes are cooked, let them cool slightly before gently mixing them with the prepared dressing, celery, red onion, and parsley.
  6. Season with additional salt and pepper to taste.
  7. Serve warm or at room temperature. Enjoy!

Chef's Tip for Extra Flavor

Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

25g

Fat

7g

Carbs

13g