Baked Potato Salad Recipe

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Baked Potato Salad

Contributed by: Melinda

The potatoes are not baked for this salad, but the flavors are all borrowed from the classic baked potato with all the toppings.

8-10 Medium Red or Gold potatoes
1 tbl salt
Water to cover potatoes
1/2 lb. bacon
1 bunch green onions, chopped
Small wedge blue cheese, chopped and crumbled
1 cup olive oil
1/3-1/2 cup apple cider vinegar
1 tsp dijon mustard
1 large garlic clove, minced
Salt and fresh black pepper

Wash and boil potatoes in salted water until tender, but not mushy
Drain and set aside to cool
Combine vinegar, mustard, garlic, salt and pepper
Slowly whisk in olive oil until emulsified
Place in a covered container
Render fat from the bacon over medium heat until the bacon is crispy and very brown
Drain on paper towels and chop when cool enough to handle
Dice the cooled potatoes and combine with bacon, onions, and blue cheese
Pour dressing over potatoes and mix well
Serve at room temperature

The potatoes will absorb a lot of dressing as the salad sits, so be sure to use enough.

Questions about this recipe?