Forktionary

Baked Potato Salad Recipe

Elevate your potluck game with this irresistible Baked Potato Salad! This recipe offers a delicious alternative to traditional potato salad, boasting tender baked potatoes tossed in a vibrant dressing and loaded with fresh veggies and crispy bacon. Prep time includes chilling for optimal flavor.

Prep Time 60 mins
Cook Time 145 mins
Calories 170.2 kcal
Protein 9g
Rating 4.8 (5 Reviews)
Baked Potato Salad 119

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Potato Salad

  • 6 medium russet potatoes, quartered (about 3 lbs)
  • 2 tablespoons olive oil
  • 0 Italian Salad Dressing Mix (not used in this recipe, ranch seasoning mix is used)
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 0 Green Onion (not used in this recipe, red onion is used)
  • 1 1/2 cups cherry tomatoes, halved
  • 6 hard-boiled eggs, chopped
  • 8 slices bacon, cooked and crumbled
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 0 Lemon Juice (not used in this recipe)
  • 0 Dried Basil (not used in this recipe)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 0 Garlic Powder (not used in this recipe)
  • 1 (1 ounce) package ranch salad dressing mix
  • 1/2 cup chopped red onion
  • 2 teaspoons Dijon mustard

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How to Make Baked Potato Salad

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss the quartered potatoes with olive oil and ranch seasoning mix until evenly coated.
  3. Spread potatoes in two greased 13x9 inch baking pans.
  4. Bake, uncovered, for 45-55 minutes, or until potatoes are tender and slightly browned.
  5. Remove from oven and let cool completely.
  6. While potatoes are cooling, prepare the remaining ingredients: hard-boil and chop the eggs; cook and crumble the bacon; chop the peppers, onions, and tomatoes.
  7. Once potatoes are cool, transfer them to a large bowl.
  8. Add the chopped bell peppers, red onion, cherry tomatoes, chopped hard-boiled eggs, and crumbled bacon; gently toss to combine.
  9. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
  10. Pour the dressing over the potato mixture and stir gently to coat.
  11. Cover and refrigerate for at least 1 hour (or longer, for best flavor) before serving.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

9g

Fat

6g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Starters Salads Lunch Sweets & Sides Side Dishes The Americas American Summer Recipes Holiday Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Salads Potatoes Vegetables American Southern United States Oven Potluck Dinner Party Fall Holiday Event Picnic Spring Summer Winter Dietary Seasonal Independence Day To Go Equipment Number Of Servings 4 Hours Or Less