Baked potato salad is our favorite potato salad recipe. We don’t boil the potatoes as usual, we bake them in the oven instead. That way the potatoes in the salad actually taste like potatoes :). They’re tossed in a dressing of sour cream, mayonnaise, pickles and onions. It tastes best warm, which has the advantage that you don’t have to make it far ahead and can give in to your potato salad cravings on the spur of the moment. But the potato salad is still very tasty the next day, too.
Oven-Baked Potato Salad
Ingredients
- 2 kg potatoes, mostly waxy
- 1 jar pickles, crunchy
- 2 red onions, small
- 150 g butter
- 200 ml sour cream
- 8 tbsp mayonnaise
- 2 tbsp mustard, medium-hot
- 150 ml water
- salt, white pepper
- hard-boiled eggs, if you like
Nutrition per serving, approx.: 377 kcal6 g protein35 g carbs24 g fat5 g fiber
Estimates, calculated from the ingredients.
Instructions
- Preheat the oven to 200 °C (400 °F) conventional oven (top and bottom heat).
- Meanwhile, peel 2 kg potatoes and cut them into cubes of approx. 2 cm.
- Line a baking sheet with parchment paper, spread the potato cubes on it and put them in the preheated oven for 25 min to start. (see tips & tricks)
- After approx. 20 min, slowly melt half of the butter (75 g) in a small pot and season with 1 tsp salt. (see tips & tricks)
- Drizzle the melted butter over the potatoes. Switch the oven to broil on medium and lightly roast the potatoes for 10 min. Turn the potatoes once in between.
- Let the potatoes cool a little and meanwhile dice 2 red onions and the pickles (1 jar pickles) into small pieces. (see tips & tricks)
- If you want to make hard-boiled eggs to go with it, now would be a good time.
- Stir together 200 ml sour cream, 8 tbsp mayonnaise, 2 tbsp mustard and 150 ml water in a bowl. Season with 1 – 1.5 tsp salt and white pepper. (see tips & tricks)
- Then add the chopped onions and pickles and carefully stir everything together.
- Let the potato salad sit for approx. 30 min. Then slowly melt the remaining butter (75 g), pour it over the potato salad and mix. Best enjoyed warm.
Tips
- Check after 25 min whether the potatoes are cooked through. Depending on your oven, the size of the pieces and the type of potato, it can take 5 min longer.
- Melt the butter slowly and don’t let it foam. Otherwise the butter would burn too quickly under the broiler.
- Adjust the amount of onions and pickles to your own taste. If you’re not so fond of raw onions, you can blanch the diced onions in boiling water for 1-2 min. That makes them milder and a little softer, but they still add great flavor.
- Please take the amounts for the sauce as a guideline. If you’d like to use less mayonnaise, you can use a little more sour cream. You can also use (light) salad mayonnaise, but I find its slightly tangy taste doesn’t go quite as well here. For the same reason, I don’t use the pickle brine to thin the dressing, but plain water. But you can adjust that entirely to your personal taste.
- The salad tastes best warm. If you plan to leave the salad out on a buffet for a longer time, it’s better to use egg-free mayonnaise.
- Storage: Baked potato salad with sour cream and mayo keeps for 1 to 2 days in the fridge and shouldn’t be frozen.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Baked Potato Salad
How can I make the raw onions milder?
Blanch the diced onions in boiling water for 1 to 2 minutes. That makes them milder and a little softer while keeping their flavor. More on making onions milder.
Can I use less mayonnaise?
Yes, simply use a bit more sour cream instead. Light salad mayonnaise works too, but tastes tangier. Learn more about sour cream and Schmand in our kitchen glossary.
Is the potato salad suitable for a buffet?
Yes, but it’s better to use egg-free mayonnaise then. By the way, the baked potato salad tastes best warm.
How long does baked potato salad keep?
Since the dressing contains sour cream and mayonnaise, the salad needs to go into the fridge promptly. In a sealed container, it keeps for 1 to 2 days. You can eat it cold or warm it briefly in the oven.
Can I freeze baked potato salad?
No, unfortunately that doesn’t work. The sour cream and mayo dressing separates when thawed, and the potatoes turn watery. If you don’t need the full amount, simply halve the recipe.
