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