If you haven’t tried my Wedge-inspired Baked Potato Salad yet, you’re in for a treat. This dish combines tender baked potatoes with the crunchy freshness of a classic wedge salad and the silkiest homemade ranch dressing. It’s simple to assemble, full of flavor, and makes a satisfying meal any night of the week.
The fun of a wedge-style salad is in the assembly: crisp iceberg wedges, jammy eggs, savory bacon, bright cherry tomatoes, and pickled red onions come together with a creamy ranch for maximum contrast and texture. When you add warm baked potato halves to the mix, the result is both hearty and refreshing—perfect for family dinners, casual gatherings, or meal prep that keeps well in the fridge.
What is Skyr, and why I love it
Skyr is a cultured dairy product from Iceland with a texture similar to strained yogurt. It’s creamy and mild, without the pronounced tartness of many yogurts, which makes it ideal for dressings, dips, and sauces. I appreciate Skyr for its rich, velvety texture and its ability to add body to dressings while keeping them bright and fresh.
Because Skyr blends seamlessly with mayonnaise and herbs, it creates a ranch dressing that tastes indulgent but still feels clean and balanced. If you’re looking for a way to lighten a creamy dressing without sacrificing flavor, Skyr is an excellent choice.
How skyr differs from yogurt
Skyr is cultured and strained like yogurt, but its production method and texture put it in a slightly different category. It’s often denser and creamier than many yogurts, and it’s commonly used both like a spreadable cheese and as you would use yogurt in recipes.
A word about the Creamy Ranch dressing
This homemade ranch is a highlight of the salad. Fresh scallions, basil, parsley, and chives are pulsed and folded into a base of Skyr and mayonnaise for a dressing that’s herb-forward, creamy, and bright with acidity from white wine vinegar. The garlic and Dijon round it out for depth and a touch of warmth. It clings beautifully to both lettuce and warm potato halves.
My favorite part of this salad… the Magic Elixir
I always include a small element I call a “magic elixir” — a simple addition that elevates the whole dish. For this salad, marinated red onions are that touch of magic: they add tang, subtle sweetness, and color. I keep a jar handy on the counter to brighten salads, rice bowls, and sandwiches. A little goes a long way and transforms everyday ingredients into something memorable.
Ingredients
For the Ranch Dressing
- 2 scallions, white and green parts, chopped
- 1/2 cup fresh basil and parsley, combined
- 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 (plain)
For the Baked Potato halves and Wedge Salad
- 4 medium russet potatoes
- Kosher salt (for rubbing on the potatoes)
- 1–2 heads iceberg lettuce, each cut into 6 wedges
- 4–8 slices oven-cooked bacon
- 4 jammy eggs (see instructions)
- 1 pint cherry tomatoes, halved
- Marinated red onions
- Marinated red onion oil or a drizzle of olive oil
Instructions
For the ranch dressing
1. Chop the scallions and chives and place them with the basil and parsley into a food processor. Pulse until the herbs are finely chopped. Remove and set aside.
2. In the food processor, combine the garlic, white wine vinegar, olive oil, Dijon mustard, salt, pepper, mayonnaise, and Skyr. Blend until smooth and creamy.
3. Transfer the blended dressing into a bowl and fold in the chopped herbs by hand so they remain fresh and slightly textured.
4. Store the dressing in an airtight container in the refrigerator for up to 5–6 days.
Baked potatoes
5. Preheat oven to 400–450°F (adjust based on your oven). Scrub the potatoes and rub the skins with kosher salt. Slice each potato in half across the middle (not lengthwise) and place cut-side down on a parchment-lined sheet pan. Roast for 45–60 minutes, until the potatoes are tender and the edges are slightly crisp.
Assemble the salad
6. Cut iceberg heads into wedges by halving each head and then quartering (or into sixths if large). Arrange the wedges on a large platter. Slice oven-baked bacon into quarters. Peel and halve the jammy eggs. Add warm potato halves to the platter, then scatter the bacon, egg halves, and halved cherry tomatoes across the wedges.
7. Top with marinated red onions and drizzle with marinated onion oil or a little olive oil. Serve with generous spoonfuls of Skyr ranch on the side or lightly drizzled over the top.
Oven bacon
8. Preheat oven to 375°F. Lay bacon flat on a parchment-lined sheet pan and bake 10–15 minutes until crispy. Drain on paper towels and chop.
Jammy eggs
9. Bring water with 1 Tbsp salt to a boil in a small pot. Gently lower eggs into boiling water and cook for 7 1/2 minutes. Remove with a slotted spoon to an ice bath for about 1 minute, then peel and halve.
Notes & tips
Whole30 option: For a Whole30-compliant dressing, substitute a compliant ranch or a creamy garlic olive dressing. You can also use a dairy-free yogurt alternative in place of Skyr if needed.
Make-ahead: The dressing can be made up to five days ahead. Bake the potatoes earlier in the day and rewarm briefly before serving, or serve them at room temperature for a more relaxed, picnic-style salad.
Variations: Add sliced avocado, crumbled blue cheese, or roasted corn for extra richness and texture. Swap the iceberg for romaine if you prefer a slightly more bitter, crunchy leaf.
If you try this Wedge-inspired Baked Potato Salad with Creamy Skyr Ranch, please leave a comment to share how it turned out. I love hearing about your variations and serving ideas.