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baked potato salad_hot for food

baked potato salad

This might just be the best potato salad you’ve ever had, and it couldn’t be easier to make!

Course Main Course, Side Dish
Cuisine American
Keyword baked potato, lunch, potato salad
Prep Time 15 minutes
Cook Time 45 minutes
Refrigerate 30 minutes
Total Time 1 hour
Servings 6
Author Lauren Toyota


baked potato

  • 1 1/2 lbs small red potatoes
  • 1 tbsp olive oil
  • sea salt and ground black pepper, to taste


  • 1/2 C vegan mayonnaise (store-bought like Vegenaise or Wild Wood)
  • 1/4 C sweet relish
  • 1 tsp dijon mustard
  • 1/2 tsp onion powder
  • 1 tbsp finely chopped dill fronds
  • 1 C finely chopped celery
  • 1/4 C finely chopped red onion



  1. Preheat oven to 400°F.

  2. Cut the small red potatoes in halves and toss in sea salt, ground black pepper, and olive oil until evenly coated. Bake for 45 minutes in an oven safe dish. Meanwhile, prepare the dressing by combining all the dressing ingredients until well combined. Refrigerate until potatoes are fully cooled from baking.

  3. Right before serving, toss baked potatoes in the dressing. Top with coconut fakin' bacon and chives. Serve immediately.