Home » Recipes » The Perfect Wedge-Inspired Baked Potato Salad To Try Now
posted by Teri Turner on Nov 30, 2018 (last updated 2/14/23) 5 comments »
Jump To Recipe
If you have not discovered my Wedge-inspired Baked Potato Salad yet, you need to! This baked potato salad is a fabulous meal! With delicious potatoes and the creamiest homemade ranch, this is not just any Wedge Salad, it is guaranteed to be your new favorite!
What I love about awedge saladlike this one is how much fun you can have assembling all of your ingredients and how much joy you can find creating new flavors. It’s so much fun to get everything ready to go and then sprinkle it all on top. Let’s Go!
What is Skyr, and why I love it so much.
Skyr is a fabulous cultured dairy product hailing from Norway, and it has really taken the world by storm with its Icelandic roots. Skyr has a texture as smooth as strained yogurt, but it really is a delight for the taste buds with its mild and delicate flavor.
What I love about Skyr is that it is higher in protein, lower in sugar, and made from non-GMO ingredients. It doesn’t have the tartness of yogurt and is so creamy and delicious, making it the perfect ingredient for dressings and dips.
What is the difference between skyr and yogurt?
The primary differences between skyr and yogurt are the addition of rennet and the use of low-fat/skim milk. Skyr is technically classified as a cheese thanks to the rennet but is enjoyed more like yogurt in both sweet and savory dishes.
A word about the Creamy Ranch dressing for this Wedge-inspired Baked Potato Salad.
For the dressing, I could not be more excited about sharing this homemade ranch with you. The lovely scallions add a depth that pairs so well with the salad. It packs a punch, and the creaminess is just perfect for the wedge salad.
My favorite part of this salad… the Magic Elixir
I loveamagic elixir–a special sauceor bit of magic that turns ordinary food into extraordinary. In my circle, I’m a little famous for the bowl ofmarinated red onionson my kitchen counter (we even call them“Counter Onions”!)…which isamusing, because how could I haveknown these onions would start a movement?
Frommy Instagram stories, you may know that I prizea beautiful entrée salad, and everyentrée saladI make includes a bit of this oniony goodness. And there just isn’t a simpler recipe out there!
When it comes to wedge salads, I am kind of a huge fan! I’ve made so many variations of this wonderful type of salad over the years that I’ve lost track, but I’ve selected a few of my favorites that I think you should try out next. Let’s go!
The Best Wedge Salad Recipe + Everything You Need To Know About Making A Mind-blowing Wedge Salad.
Salads are a fairly magnificent way to eat, if you like delicious food, brimming with life force. I love transforming a salad into a masterpiece, like this soul-satisfying Wedge Salad. A salad can be every bit as pleasurable as the rest of the meal, and I’m excited to share my secrets for this one! It’s a fabulously colorful version that all your favorite eaters will love.
Click here for this recipe for Wedge Salad.
A Simple Summer Celebration Wedge Salad recipe
I am so excited about this new Celebration Wedge Salad recipe! It’s perfect for the summer, and it is a joy to make.
Click here for this recipe for Wedge Salad.
A Fabulous Whole30 Wedge Salad Recipe
Whole30 compliant and full of flavor – this classic take on the Wedge Salad is one of my all-time favorite preparations.
Click here for this recipe for Wedge Salad.
If you try this fabulous Wedge-inspired Baked Potato Salad with Creamy Ranch Dressing recipe, please rate it and leave a comment below to let me know how it turned out!Plus, always follow along onInstagramandPinterest.
Wedge-inspired Baked Potato Salad with Creamy Ranch Dressing
5 Stars4 Stars3 Stars2 Stars1 StarNo reviews
- Author: nocrumbsleft
- Prep Time: 30 min
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 45 min
- Yield: 4-5 servings
Ingredients
For the Ranch Dressing (Whole30 Option in notes)
- 2 scallions, white and green parts, chopped
- 1/2 cup total, fresh basil and parsley
- 2 Tbsp chives, chopped
- 4 garlic cloves, pressed
- 2 Tbsp white wine vinegar
- 1 Tbsp olive oil
- 2 tsp Dijon mustard
- 1 1/2 tsp kosher salt
- 3/4 tsp ground black pepper
- 3/4 cup mayonnaise
- 2 containers Skyr yogurt
For the Baked Potato halves and Wedge Salad:
- 4 medium sized russet potatoes
- Kosher salt (for rubbing on the potatoes)
- 1-2 heads of iceburg lettuce, cut into 6 sections each
- 4-8 slices of oven bacon (directions below)
- 4 jammy eggs (directions below)
- 1 pint of cherry tomatoes, cut in half
- Marinated Red Onions MAGIC ELIXIRS (click herefor the recipe)
- Marinated Red Onion oil
Instructions
For the ranch dressing:
Chop the scallions and chives. Place into the food processor along with the basil and parsley. Pulse until the herbs are chopped and combined. Remove from the food processor bowl and set aside. There will be residual bits of the herbs in the food processor bowl, go ahead and leave them in there.
Place the garlic, vinegar, olive oil, mustard, salt and pepper, mayonnaise and Skyr in the food processor. Blend until everything is well combined and creamy.
Then, pour the mixture into a bowl and stir the chopped herbs in with a spoon.
Store in an airtight container in the refrigerator for 5-6 days.
Baked Potatoes:Preheat the oven to 400-450°F (temp depends on your oven). Wash potatoes and rub them with salt. Cut potatoes in half (across the middle,notlengthwise) Place on sheet pan lined with parchment paper, cut side down. Cook for 45-60 minutes until done.
Assemble the salad:Cut the head(s) of iceburg lettuce into 6 even wedges (start by cutting the head of lettuce in half then cut each half into 3 wedges) and place on a large platter. Cut the bacon strips into quarters and the jammy eggs in half. Add the bacon, jammy eggs and halved cherry tomatoes. Top with Marinated Red Onions MAGIC ELIXIRS and drizzle with Marinated Onion oil. Serve with Icelandic Provisions Skyr Ranch dressing.
Oven Bacon:Preheat oven to 375°F. Line sheet pan with parchment paper. Place bacon flat on the sheet pan. Cook in the oven for 10-15 minutes, until crispy.
Jammy Eggs:In a small to medium pot, bring water and 1 tbsp salt to a boil. Once boiling, gently place eggs in the water. Cook for 7 ½ minutes. Remove from water with slotted spoon and place immediately into an ice bath for 1 minute. Remove from ice bath and gently peel.
Notes
Whole30 Option: Use Wholesisters Ranch, Creamy Garlic Olive Dressing, or Green Goddess.
Appetizers Dressings Gluten Free Recipes Weeknight Dinners
originally published on Nov 30, 2018 (last updated Feb 14, 2023)
5 comments Leave a comment »
« Previous PostHoliday Salad
Next Post »Roy’s Midwinter Dinner
5 comments on “The Perfect Wedge-Inspired Baked Potato Salad To Try Now”
Leave a comment »
-
Laura — Reply
I want to thank you for this newsletter and all its content. I would also like to thank you for the time and effort you and your team put into this letter. phenomenal recipes and stories!! Thanks
-
Pingback: Classic Gluten Free Coffee Cake with Icelandic Provisions Skyr – Inspiration for Everyday Food Made Marvelous
-
Pingback: Crudités - nocrumbsleft
-
Pingback: Everything You Need To Know About Making A Mind-blowing Wedge Salad - nocrumbsleft
-
Pingback: A Simple Summer Celebration Wedge Salad recipe - nocrumbsleft
