Baked Potato Salad
Description: 🥔 A unique twist on traditional potato salad, this recipe features potatoes baked with oil and Italian salad dressing mix instead of boiled, resulting in a flavorful and tender dish. Perfect for potlucks, weeknight dinners, or feeding large groups, this recipe is sure to be a hit. 🥗 I usually omit the tomato because I find it gets mealy and doesn’t hold up, but feel free to include it if you prefer.
- Cook Time: 45 minutes
- Prep Time: 2 hours
- Total Time: 2 hours and 45 minutes
- Recipe Category: Potato
- Keywords: Vegetable, European, Potluck, Weeknight, For Large Groups, Oven, Refrigerator, < 4 Hours
- Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5)
- Review Count: 25
Nutritional Information (per serving):
- Calories: 170.4
- Fat Content: 5.9g
- Saturated Fat Content: 1.3g
- Cholesterol Content: 48.2mg
- Sodium Content: 194.8mg
- Carbohydrate Content: 25.2g
- Fiber Content: 3.7g
- Sugar Content: 2.5g
- Protein Content: 5g
Ingredients:
- 4 1/2 potatoes
- 1/4 cup olive oil
- 2 green peppers
- 1 green onion
- 1 onion
- 1 tomato (optional)
- 2 eggs
- 4 slices bacon
- 5 tablespoons mayonnaise
- 1 1/2 tablespoons vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions:
- In a large bowl, toss the potatoes with olive oil and dressing mixes until evenly coated.
- Place the coated potatoes into 2 ungreased 13x9x2 inch baking pans, spreading them out evenly.
- Bake the potatoes, uncovered, at 400°F (200°C) for 45 minutes or until they are tender and lightly browned.
- Once baked, remove the potatoes from the oven and allow them to cool to room temperature.
- Transfer the cooled potatoes to a large mixing bowl. If using, add diced green peppers, sliced green onions, diced onions, and diced tomatoes.
- Cook the eggs until hard-boiled, then chop them into small pieces. Cook the bacon until crispy, then crumble it into small bits.
- Add the chopped hard-boiled eggs and crumbled bacon to the bowl with the potatoes and vegetables, tossing gently to combine.
- In a separate small bowl, combine the mayonnaise, vinegar, lemon juice, dried basil, salt, pepper, and garlic powder. Mix well until the dressing is smooth and creamy.
- Pour the prepared dressing over the potato mixture in the large bowl, then gently toss until everything is evenly coated.
- Cover the potato salad with plastic wrap or a lid, then refrigerate it for at least 1 hour to allow the flavors to meld together.
- Once chilled, serve the baked potato salad as a delicious side dish or main course at your next gathering or meal. Enjoy! 🍽️
