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Baked Potato Salad

Cook Time:
1 hr
Prep Time:
10 mins

Chef notes

I often have leftover baked potatoes and sometime make a few extra with this salad in mind. It tastes great made fresh and equally good refrigerated and served a day or two later. It's a great barbecue dish to bring to someone's house, too.

Technique tip: For best results, drop the potatoes, warm, on the vinaigrette so they absorb the flavors.

Swap option: Use Yukon Gold instead of Idaho potatoes. You can also make this with sweet potatoes, but you should peel them all instead of half.


  • 2 pounds medium Idaho potatoes
  • 3 tablespoons extra-virgin olive oil
  • 4 scallions, green and white parts thinly sliced
  • 2 tablespoons grainy (Dijon) mustard
  • 1 tablespoon red wine vinegar
  • 1 large pickle, finely chopped
  • 2 tablespoons pickle brine
  • kosher salt



Preheat the oven to 400 F.


Arrange potatoes on a single layer on a baking sheet and place it in the center of the oven.


In a bowl large enough to hold the potatoes, whisk together 3 tablespoons of the olive oil, scallions, mustard, red wine vinegar, pickle and brine. Taste for seasoning. Add a spoonful of water or remaining olive oil to loosen or mellow the flavor, if needed.


When the potatoes are completely tender when pierced with the tip of a knife, remove them from the oven. Cool for a few minutes. Peel half of them.


Place the potatoes in the bowl with the dressing and lightly crush them into smaller pieces with the tines of a fork. Season lightly with salt and toss them in the dressing. Stir to blend.