Why Everyone’s Talking About This Potato Salad (Hint: It Starts in the Oven)

I never thought baking potatoes instead of boiling them would change everything, but this recipe proves me wrong. Creamy, crunchy, and full of fresh herbs, this potato salad is the side dish your family and friends won’t stop talking about.

Potato salad has always been one of those dishes that shows up at every picnic, cookout, and family table. But when I baked the potatoes instead of boiling them, everything changed. The flavor is deeper, the texture holds up better, and the salad feels a little more special without being complicated. This recipe comes from my food memory project, where I learned that the simplest meals often carry the strongest connections. It’s creamy, crunchy, herby, and made to share, just the way I like to cook at Red White & Brew and at home.

Baked Potato Salad Recipe

Yield: 3 cups

Total Time: About 90 minutes (includes 45–60 minutes to bake potatoes)

Equipment: 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

• ¾ cup mayonnaise (more as needed for desired consistency)

• 1 tbsp fresh dill, finely minced

• 2 tbsp flat-leaf parsley, finely chopped

• 1 tsp kosher salt (more to taste)

• ½ tsp ground black pepper (more to taste)

Method

1. Preheat oven to 375°F. Scrub potatoes and bake directly on the rack (or on a sheet pan) until tender when pierced with a paring knife, 45–60 minutes depending on size.

2. While potatoes bake, wash and dice the celery and red onion; finely mince the dill and parsley.

3. Cool baked potatoes to room temperature (or chill) until easy to handle.

4. Peel and dice potatoes into ½-inch pieces; place in a medium bowl.

5. Add celery and red onion to the potatoes.

6. Add mayonnaise, dill, parsley, salt, and pepper.

7. Gently fold to combine. Taste with a clean spoon and adjust seasoning and mayonnaise as needed. Serve chilled or at cool room temperature.

Make-Ahead Tip: Cover and refrigerate up to 24 hours; stir and re-season before serving.