Easy Baked Potato Salad Recipe (Creamy & Loaded)

There’s something magical about a baked potato salad that golden crisp on the edges, the tender inside, and the creamy dressing that ties it all together. Now imagine all that comfort but without the heavy dairy, bacon, or butter. That’s where this Easy Baked Potato Salad Recipe (Creamy & Loaded) comes in a vegan version that’s so indulgent, even non-vegans go back for seconds.

This dish turns simple ingredients into something deeply satisfying. You get the familiar comfort of roasted potatoes, the tang of Dijon mustard and apple cider vinegar, and the crunch of celery and green onions. Every bite hits a balance of creamy, smoky, and fresh it’s the kind of salad that can be a meal on its own or the star side at your next picnic or potluck.

As someone who’s tested every potato combination under the sun, I can tell you: baking the potatoes instead of boiling them is the game-changer. Boiled potatoes can sometimes go mushy, but roasted ones hold their shape, soak in flavor, and bring that perfect crisp texture that makes the salad irresistible.

This recipe also happens to be completely vegan and gluten-free. It’s rich without being heavy, tangy without being sharp, and creamy without any dairy. Perfect for plant-based eaters and anyone who just loves good food.

For food safety, remember: if you’re serving this at a picnic or outdoor gathering, keep it chilled or stored under 40°F (4°C). Vegan mayo can still spoil in heat so keep it cool until serving. (You can check USDA Food Safety Guidelines for more on safe salad storage.)

So grab your potatoes, heat up the oven, and let’s make the creamiest, dreamiest, vegan baked potato salad ever.

At a Glance

Equipment: Sheet pan, mixing bowl, whisk, spatula.

What You’ll Need

Ingredients

For the roasted potatoes:

• 4 medium potatoes (about 800g), diced into bite-size cubes
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and black pepper to taste

For the dressing:

• ½ cup vegan mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar

Mix-ins & garnish:

• ¼ cup chopped green onions
• ¼ cup chopped celery
• ¼ cup chopped dill pickles
• Fresh chives or parsley for garnish
• Optional: a sprinkle of vegan bacon bits or smoked paprika for color

Smart Swaps

Budget-Friendly: If vegan mayo is pricey where you live, mix ½ cup of silken tofu with 1 tsp lemon juice and a pinch of salt it makes a great creamy base.

Oil-Free Option: Skip the olive oil and roast potatoes on parchment with a light spray of vegetable broth they’ll still crisp up.

Flavor Boost: Add roasted garlic or a teaspoon of nutritional yeast to the dressing for an umami twist.

Allergy-Friendly: Use sunflower-seed mayo for nut-free diets or avocado-based dressing for soy-free versions.

Vegan Vicki Tip: Balance is key. You want creamy, crunchy, and tangy in every forkful. Taste as you go your palate will tell you when it’s just right.

Why This Recipe Works

The secret to the perfect baked potato salad is all about texture and contrast. Here’s why this version stands out:

1. Roasting, not boiling.
Baking potatoes at high heat caramelizes their natural starches, giving you that crisp exterior and fluffy center. It’s the difference between a salad that feels “meh” and one that feels like a full meal.

2. The dressing is balanced.
Vegan mayo adds creaminess, Dijon mustard gives it a tangy punch, and apple cider vinegar lightens everything with a hint of acidity. The trio creates a luscious coating that clings to every roasted cube.

3. Crunch for life.
Green onions, celery, and pickles provide crunch and brightness, breaking through the richness so every bite feels fresh.

4. Chill time matters.
Letting the salad rest in the fridge before serving melds all the flavors the dressing seeps into the potatoes, and the texture firms up just right.

This isn’t your grandmother’s potato salad it’s an upgrade, powered by simple, plant-based magic.

Let’s Cook

Step 1: Prep and Preheat
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.

Step 2: Dice and Season
Cut your potatoes into 1-inch cubes small enough to cook quickly but large enough to hold structure. Toss them in a large bowl with olive oil, smoked paprika, salt, and pepper.

Pro Tip: Want extra crisp edges? Spread the potatoes on the pan with space between each piece no overlapping. Crowding traps steam and leads to soft potatoes.

Step 3: Roast Until Golden
Bake for 25–30 minutes, tossing halfway through. You’ll know they’re ready when the edges are crisp and golden, and the centers are tender when pierced with a fork.

Step 4: Cool Down
Let the roasted potatoes cool for at least 10 minutes before mixing this keeps the dressing from melting off and preserves texture.

Step 5: Make the Creamy Dressing
In a bowl, whisk together vegan mayo, Dijon mustard, and apple cider vinegar until smooth. Taste and adjust add more mustard for tang or vinegar for brightness.

Step 6: Combine and Toss
In a large mixing bowl, combine roasted potatoes, green onions, celery, and pickles. Pour the dressing over and gently toss until everything is evenly coated.

Step 7: Chill & Serve
Cover and refrigerate for at least 30 minutes to allow flavors to develop. When ready to serve, sprinkle with chopped chives or parsley and an optional dusting of smoked paprika.

Step 8: Taste Test (and maybe sneak a bite).
This is the moment you’ll realize vegan or not, this salad is a keeper.

Make It Your Way

Weeknight Fast-Track
Skip chilling serve it slightly warm for a cozy, comforting side that pairs beautifully with veggie burgers or roasted tofu.

Family-Friendly Mild
Use regular paprika instead of smoked, skip the mustard if kids prefer a gentler flavor, and add a touch of maple syrup for sweetness.

Bold & Spicy
Add a pinch of cayenne, roasted jalapeños, or chipotle powder to the dressing for a smoky kick.

Vegan Picnic Classic
Make it ahead, chill overnight, and serve with a sprinkle of dill and vegan bacon bits for that classic “loaded” potato salad vibe.

Grill or Air-Fryer Option
If it’s too hot to use the oven, air-fry the potatoes at 380°F (193°C) for 18–20 minutes, shaking halfway through.

Every version keeps the creamy heart of the dish but lets your personality shine through and that’s what vegan cooking is all about.

Nutrition (Per Serving)

Values are approximate based on listed ingredients.

Save It for Later

Refrigeration: Store leftovers in an airtight container for up to 4 days. Stir before serving to refresh the dressing.

Freezing: Not recommended mayo-based dressings separate when frozen.

Reheating: If you prefer it warm, lightly reheat in a skillet over low heat for 3–4 minutes, or use an air fryer at 350°F (175°C) for 5 minutes to bring back crispness.

Food Safety Tip: Always refrigerate within 2 hours of cooking, especially in warm weather.

Serve It Like a Pro

This creamy baked potato salad shines next to:

• Vegan BBQ burgers or grilled veggie skewers
• Crispy tofu nuggets with dipping sauces
• Fresh green salads or coleslaw for color contrast
• Roasted corn on the cob with vegan butter

For presentation, scoop it into a rustic bowl, garnish with a sprinkle of paprika and chopped herbs, and drizzle a bit of olive oil for shine. It’s casual yet elegant the kind of dish that looks good without even trying.

Plating Tip: Use a shallow bowl so the roasted edges are visible that golden texture is your showstopper.

Your Turn in the Kitchen

I’ve always believed that vegan cooking isn’t about missing out it’s about maximizing flavor and creativity. This Easy Baked Potato Salad Recipe is a perfect example of how comfort food can evolve without losing its soul.

Maybe you’ll make it for a Sunday lunch, a picnic with friends, or that next potluck where you want to impress without stressing. Whatever the occasion, take a moment to enjoy the process the sizzle of potatoes in the oven, the aroma of paprika, the silky dressing whisking together.

When you serve it, you’ll see people’s faces light up. They won’t even ask if it’s vegan they’ll just ask for seconds.

So go ahead, make it your own. Add extra herbs, toss in roasted corn, maybe even top it with avocado slices. Cooking is joy and this dish is a reminder that plant-based food isn’t a compromise. It’s pure, delicious abundance.

And when you do make it?
Tag us with your photos and stories I’d love to see your crispy, creamy creations. Share your twist, your family’s reaction, or that moment you realize you’ve found the potato salad you’ll be making for years.

Because trust me once you try this one, there’s no going back.