Printable Recipe: Italian Baked Potato Salad Recipe

Italian Baked Potato Salad Recipe

We all know that potato salad is one of the world's truly classic picnic food ideas. But it can be so boring! Not this one. Everything about this potato salad makes it superior to your average potato salad. The flavors are full, rich, and very different. The potatoes, because they're baked, are firm and creamy and flavorful. All-in-all, it's perfection in a bowl.

Have finicky kids at your family picnic who hate green and red peppers? This salad tastes just fine without them, though adults might miss them. If you want to make a compromise, finely chop some red and green pepper and bring them along in a resealable plastic bag. Then just allow the adults to sprinkle a little over their own portions.

Serves 6-9 people.

Ingredients:
2 1/4 lbs. baking potatoes
2 tbsp. olive oil
2-3 cloves garlic, chopped
1 tbsp. mixed dried Italian herbs
1/4 tsp. salt
1/2 small green pepper, chopped
1/2 small red pepper, chopped
1-2 green onions, chopped
1/2 small red onion, chopped
3 hard-boiled eggs, chopped
3 slices bacon, cooked until crisp and crumbled
Smoked paprika (garnish)

Dressing:
3/4 C. mayonnaise
1/2 tbsp. red wine vinegar
1/2 tbsp. freshly-squeezed lemon juice
1 tbsp. fresh chopped basil, or 1 tsp. dried basil
1/2 tsp. sea salt (or to taste)
1/2 tsp. freshly ground black pepper

Instructions: 1. Preheat the oven to 450 degrees F.

2. In the bottom of a large mixing bowl, stir together the olive oil, garlic, salt, and Italian herbs.

3. Peel your potatoes and chop into 3/4" pieces. Add potatoes to bowl and toss to combine with garlic/oil mixture.

4. Spread potatoes out a large baking sheet and bake uncovered until cooked through, about 45 minutes. Let cool.

5. In a large mixing bowl, combine the potatoes, peppers, green onions, red onion, eggs, and bacon crumbles. Stir gently to mix.

6. In a small mixing bowl, stir together the mayonnaise, red wine vinegar, lemon juice, basil, salt, and pepper.

7. Stir dressing into potato-veggie mixture until well-combined.

8. Sprinkle top with smoked paprika, cover salad and refrigerate 2 hours or more before serving.