The Easiest and Best Potato Salad Ever

Easy Baked Potato Salad

I love this recipe because of its simplicity. It’s my go-to side when I’m hosting a cookout or if I'm invited to one. People love it and I’m always asked to bring it. The baked potatoes are the star of the show and I used this recipe when I auditioned to be the spokesman for the Idaho Potato Council. Idaho potatoes have a higher starch content which results in a fluffier texture. The mayonnaise adds just the right amount of creaminess. The parsley and dill add a nice light freshness to the salad. If you can’t find dill, chives are a good substitute. Happy cooking and enjoy!

Time 30 minutes, plus 1 hour cooking time

Yield: 12 ( ¼ cup) servings

Tools and hardware needed: Oven, medium stainless steel or glass bowl, cutting board, spatula, chef’s knife, paring knife, large spoon, tasting spoons, measuring spoons

INGREDIENTS

2 russet potatoes

½ cup celery, diced

½ red onion, diced

2 tablespoons. flat-leaf parsley, finely diced

1 tablespoon fresh dill, finely minced

¾ cup mayonnaise

1 teaspoon kosher salt

½ teaspoon ground black pepper

PREPARATION

Step 1

Preheat oven to 375ºF. Scrub potatoes. Bake potatoes in the oven until tender when pierced with a paring knife (45 minutes to 1 hour, depending on size).

Step 2

Wash and prepare knife cuts on other vegetables and herbs.

Step 3

When potatoes are done, cool to room temperature or chill until ready to use.

Peel potato skins off. Dice potatoes into ½-inch pieces. Place in a medium-sized bowl.

Step 4

Add other vegetables to potatoes. Add mayonnaise, herbs, and spices to potatoes.

Mix well. Adjust seasonings to taste. Put in your favorite bowl and serve.

You can store it in the fridge in a sealed container for up to 7 days.

Tip

I always try to make this the day before because just like soups, salads like this are better the next day. Plus, it’s one less thing to do on the day of the gathering.