Delicious Baked Potato Salad Recipe

This baked potato salad is a flavorful twist on the classic version. By baking the potatoes instead of boiling them, you achieve a deliciously crispy texture that pairs perfectly with the creamy dressing and crunchy celery. This recipe is great for picnics, barbecues, or just a tasty side dish for any meal.

Ingredients

• 4 large russet potatoes
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Directions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wash the potatoes and poke a few holes in each with a fork. Place them on the baking sheet and bake for 45-50 minutes, or until they are tender when pierced with a fork.
3. Let the potatoes cool slightly, then cut them into bite-sized pieces and place them in a large bowl.
4. In a separate bowl, mix together the mayonnaise, Dijon mustard, celery, red onion, parsley, salt, and pepper.
5. Pour the dressing over the potatoes and gently toss to coat.
6. Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
7. Serve chilled and enjoy!

Interesting Facts