· Modified: by Andrea · This post may contain affiliate links · This blog generates income via ads · 6 Comments
Jump to Recipe Print Recipe
Potato salad is synonymous with summer and one of our favorite things to eat with grilled meats. Our boys haven’t really been fond of potato salad or anything potato until the last six months. Hockey Guy has suddenly become Mr. Potato and Top Gun isn’t far behind, and part of the reason is this baked potato salad. The combination of colorful potatoes and simple homemade Vidalia onion vinaigrette won over the family, and it’s perfect for cookouts because there’s no dairy and won’t spoil so quickly on a summer day.
We used to buy the bottled Vidalia onion dressing, but since we started making this at home, we can’t go back to store-bought because the flavor is so fresh. And it’s so easy the kids can make it with a little supervision at the food processor.
Here’s how we make it:
Place potatoes on roasting pan and bake, then remove from oven and cut into chunks.
Process the onions and mix in the remaining vinaigrette ingredients.
Pour the vinaigrette over the potatoes and toss gently, then sprinkle on the parsley. That’s it!
Make sure to visit The Kids Cook Monday for more recipes to cook with your kids, and check out the rest of our Kids Cook Monday recipes below.
How Adults Can Help the Kids
- Demonstrate and assist with any tasks that might be new: measuring and pouring.
- Assign the simpler tasks such as cleaning the potatoes and measuring the vinaigrette ingredients to the younger kids, and save the more challenging tasks for the older kids and adults.
Safety Tips
- Make sure an adult is present at all times.
- Young children should not use a food processor by themselves. Make sure an adult or older child or teenager helps.
- The potatoes and will be very hot when they come out of the oven, so teach the children to not touch the hot pan.
📖 Recipe
Print Pin
Baked Potato Salad with Vidalia Onion Vinaigrette
Prep Time15 minutes mins
Cook Time30 minutes mins
Cooling Time for the Potatoes15 minutes mins
Total Time1 hour hr
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: onions, potatoes, summer
Servings: 8 servings
Calories: 274kcal
Author: Andrea Meyers
Equipment
bottom of a roasting pan
food processor
Ingredients
- 3 pounds small potatoes (scrubbed clean)
- 1 large Vidalia onion (peeled and cut into 8 wedges)
- ¼ cup apple cider vinegar
- ¼ cup honey
- 1 tablespoon Dijon mustard (gluten-free brand)
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- 3 ounces extra virgin olive oil
- 3 tablespoons chopped fresh parsley
US Customary - Metric
Preparation
Preheat the oven to 425° F/220° C. Arrange the potatoes on the roasting pan and bake until tender when pierced with a fork, about 25 to 30 minutes.
While the potatoes bake, put the Vidalia onion wedges in the food processor and process until the onion is minced and juicy, about 15 to 20 seconds. Add the apple cider vinegar, honey, Dijon mustard, sea salt, and pepper. Process until all the ingredients are thoroughly mixed together, about 10 seconds. While running the processor, drizzle in the olive oil until it is fully suspended, about 5 to 8 seconds. Pour into a pint jar.
Remove the potatoes from the oven and allow to cool in the pan until they are warm but not burning your fingers, about 5 to 10 minutes. Quarter the potatoes and put the pieces in a serving bowl. Toss about ½ cup (120 ml) of the vinaigrette with the potatoes, adding more vinaigrette to taste. Toss in the parsley and serve. The remaining vinaigrette can be used for other salads and will keep in the refrigerator up to two weeks.
Nutrition
Calories: 274kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 182mg | Potassium: 785mg | Fiber: 4g | Sugar: 12g | Vitamin A: 126IU | Vitamin C: 37mg | Calcium: 31mg | Iron: 2mg
Tried this recipe?Share in the comments!
More Kids Cook Monday Recipes
Grilled Chicken Sliders with Mango Avocado Salsa and Mexican Slaw (The Kids Cook Monday)
Open-Faced Grilled Eggplant Sandwich with Pesto, Tomatoes, and Fresh Mozzarella (The Kids Cook Monday)
Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil (The Kids Cook Monday)
For the complete list of The Kids Cook Monday recipes, visit myCooking with Kidspage.
More Potato Salad Recipes From Other Blogs
More Salads
- Middle Eastern Eggplant and Tomato Salad
- Avocado Egg Salad
- Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday)
- Thai Cabbage Salad with Spicy Peanut Butter Dressing
Reader Interactions
Comments
Elaine says
This looks fantastic. I get so many good ideas here. Thank you!
Reply
Andrea says
Thanks Elaine! Hope you like it.
Reply
Lydia (The Perfect Pantry) says
Thanks for linking to my sesame potato salad, which reminds me that I haven't made it for a while! I don't think I've ever met a potato salad I didn't love.
Reply
Andrea says
Lydia, your sesame potato salad looks so good!
Reply
Lauren says
Hello Andrea,
I had an abundance of small red potatoes from the farmer's market, so I stumbled upon this recipe searching for a healthy and yummy way to use them up. I shared with my family, and they loved it as much as I did! So light yet tasty and satisfying...a great summer side dish!! Thank you.
Lauren
Reply
Thanks for visiting! Let me know what you think!
Trackbacks
[…] Baked Potato Salad with Vadalia Onion Vinaigrette This baked potato salad from Andrea’s Recipes is so easy the kids can make it with just a little supervision. And, the cool, tasty vinaigrette will be a refreshing change from your typical mayo-laden potato salads. Get the recipe here. […]
Reply
