LOADED BAKED POTATO SALAD
A salad with all the classic flavors of a loaded baked potato-kicked up with fresh vegetables and peppery arugula.
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. Toss the potatoes, fennel, and bell pepper together on a baking sheet with olive oil and salt. Roast for 40-45 minutes, stirring halfway through. While the vegetables roast, make the dressing.
- Whisk together the Hellmann's® Organic Mayonnaise, vinegar, lemon juice, grainy mustard, salt, and fresh dill. Transfer roasted potato mixture to a large bowl and cool slightly, about 10 minutes. Toss with dressing and refrigerate until completely cooled, at least 30 minutes but can be done a day ahead. Finish the salad by adding the tomatoes, scallions, bacon, arugula, and goat cheese. Serve chilled or at room temperature.
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Obaaro Peter
[email protected]I'm not a huge fan of potato salad, but this recipe changed my mind. The combination of flavors and textures is perfect. I'll definitely be making this again.
Gian Morsianjo
[email protected]The dressing for this salad is amazing! It's tangy, creamy, and packed with flavor. I could eat it on just about anything.
Avinash Tamang
[email protected]I love that this salad is so versatile. I can add or remove ingredients to suit my taste. It's also a great way to use up leftover baked potatoes.
Musfika Nova
[email protected]This loaded baked potato salad was a hit at my last potluck! Everyone raved about the creamy, flavorful dressing and the perfectly cooked potatoes. I'll definitely be making this again for my next gathering.