Irresistible Creamy Baked Potato Salad Recipe Delight

The aroma of creamy baked potato salad wafts through the air, inviting you to take a bite. Imagine tender potatoes, coated in a luscious, creamy dressing that dances with flavors of tangy mustard and fresh herbs. Each spoonful is a delightful combination of textures—soft potatoes, crisp celery, and the crunch of onions. For more inspiration, check out this Hamburger Potato Casserole recipe.

this …

This dish isn’t just food; it’s a celebration of gatherings, barbecues, and family picnics. I remember the first time I made this creamy baked potato salad for my cousin’s birthday bash. It vanished faster than you could say “potato.” Friends and family eagerly piled their plates high, proving that comfort food can truly bring people together.

I once served this at a friend’s barbecue, and it quickly became the star of the show with rave reviews from everyone.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Baby Potatoes: Choose small, waxy potatoes for a creamy texture that holds its shape well after cooking.

• Mayonnaise: Use full-fat mayonnaise for creaminess or opt for Greek yogurt for a healthier twist.

• Dijon Mustard: A touch of Dijon adds tanginess that elevates the flavor profile beautifully.

• Red Onion: Finely chopped red onion provides a sweet crunch that complements the potatoes perfectly. a sweet treat to finish your meal.

• Celery Stalks: Diced celery gives an extra crunch and freshness that keeps every bite interesting.

• Fresh Herbs: Chopped parsley or dill add brightness and freshness; they are essential for balance.

• Salt & Pepper: Essential seasoning to bring out all the incredible flavors in this dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

**Prep Your Potatoes**: Start by washing your baby potatoes thoroughly under cold water. Scrub them gently to remove any dirt while keeping their skins intact.

**Boil Until Tender**: Place the cleaned potatoes into a large pot filled with salted water. Boil them for about 15-20 minutes until fork-tender but not mushy.

**Chop & Cool**: Once cooked, drain the potatoes and let them cool slightly before cutting them into halves or quarters. The warm potatoes soak up flavors better.

**Mix Your Dressing**: In a bowl, whisk together mayonnaise, Dijon mustard, salt, pepper, and chopped herbs until smooth. This creamy mixture is where all the magic happens.

**Combine Ingredients**: Gently fold in your cooled potatoes along with red onion and celery until everything is nicely coated in that heavenly dressing.

**Chill Before Serving**: Refrigerate your creamy baked potato salad for at least an hour before serving so flavors can meld wonderfully together.

Serve this delightful dish chilled at your next gathering or enjoy it as a comforting side any day of the week! great main dish to serve.

Perfecting the Cooking Process

Start by boiling your potatoes until fork-tender; this usually takes about 15-20 minutes. While they cook, prepare the creamy dressing to save time. Mix all ingredients together right before serving for maximum freshness.

Add Your Touch

Feel free to swap out regular potatoes for sweet potatoes or add in some crispy bacon bits for extra crunch! Chopped green onions or fresh herbs can also elevate the flavor profile. For more inspiration, check out this Crispy Roasted Potatoes recipe.

Storing & Reheating

Store the potato salad in an airtight container in the fridge for up to three days. For reheating, gently warm it in the microwave, but avoid overheating to keep that creamy texture intact.

My friends always rave about this creamy baked potato salad at our summer barbecues. One year, I accidentally made too much and had leftovers that magically vanished within hours! perfect side for summer barbecues. delicious chicken recipe.

FAQ

Can I make Creamy Baked Potato Salad ahead of time?

Yes, you can prepare it a day in advance; just refrigerate until serving.

What type of potatoes works best?

Russet or Yukon Gold potatoes are ideal due to their creamy texture.

How do I prevent my salad from becoming mushy?

Don’t overcook your potatoes; they should be tender yet firm enough to hold their shape.

Print

Creamy Baked Potato Salad

---

• Author: homerecipeseasy
• Total Time: 35 minutes
• Yield: About 6 servings 1x

Print Recipe

Pin Recipe

Description

Creamy Baked Potato Salad is a delightful twist on a classic dish, featuring tender baby potatoes enveloped in a rich and tangy dressing. With crispy celery, sweet red onions, and fresh herbs, this salad is perfect for summer gatherings or any casual meal. Easy to prepare and bursting with flavor, it’s sure to be a crowd-pleaser at picnics, potlucks, or family barbecues.

---

Ingredients

Scale 1x2x3x

• 1.5 lbs baby potatoes
• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1/2 cup finely chopped red onion
• 1/2 cup diced celery stalks
• 1/4 cup chopped fresh parsley or dill
• Salt & pepper to taste

---

Instructions

1. Wash the baby potatoes thoroughly and scrub gently.
2. Boil the potatoes in salted water for 15-20 minutes until fork-tender.
3. Drain and let cool slightly before cutting them into halves or quarters.
4. In a bowl, whisk together mayonnaise, Dijon mustard, salt, pepper, and chopped herbs until smooth.
5. Fold in the cooled potatoes along with red onion and celery until coated in the dressing.
6. Chill for at least one hour before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 2g
• Sodium: 450mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 10mg

Keywords: For added flavor, consider mixing in crispy bacon bits or swapping regular potatoes for sweet potatoes. Store leftover salad in an airtight container for up to three days; reheat gently if desired.