Description
Crispy roasted potatoes mingle with tangy dressing, plant-based crumbles, and sharp cheddar in this make-ahead potato salad. Ideal for picnics or family dinners, the vinegar glaze ensures a perfect crusted texture, while chilling allows flavors to harmonize.
Ingredients
4 pounds Russet Potatoes
1–2 tablespoons Canola Oil
3 tablespoons Apple Cider Vinegar or White Vinegar
1 cup Mayonnaise, full-fat
¾ cup Sour Cream or Greek yogurt
1 teaspoon plus 1 teaspoon extra Kosher Salt
1 teaspoon Black Pepper
6 chopped Green Onions
12 ounces Plant-Based Bacon Crumbles
1½ cups Cheddar Cheese or Gouda
Instructions
Preheat oven to 400°F
Pierce potatoes 4-5 times with a fork
Place on baking sheet and lightly coat with oil
Sprinkle 1 teaspoon salt over the potatoes
Bake 50-60 minutes until easily pierced with skewer
Let cool 5 minutes, then peel and cut into 1-inch chunks
Rest potatoes 15-30 minutes with vinegar until cooled
Whisk mayonnaise, sour cream, remaining salt, and pepper
Combine with potatoes, green onions, plant-based crumbles, and cheddar
Chill up to overnight for best flavor melding
Notes
Use high-smoke-point oil if canola is unavailable
Greek yogurt works as a tangy sour cream substitute
Optional overnight refrigeration improves flavor
Plant-based crumbles can be swapped for diced crispy tofu
- Prep Time: 15
- Cook Time: 70
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1 to 1½ cups)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg