Name: Baked Potato Salad
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 pounds russet potatoes (, about 6 medium-size); 1 cup sour cream; 1 cup mayonnaise; 8 slices bacon (, cooked and chopped); 5 green onions (, chopped); 1 cup shredded cheddar cheese; salt and freshly ground black pepper (, to taste)

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This easy Baked Potato Salad is a guaranteed pot-luck FAVORITE! It’s a fun change from a regular potato salad, and instead includes the toppings and flavors you love from a loaded baked potato, including bacon, onions, sour cream and cheese.

Baked potato salad served in a glass bowl topped with a pile of shredded cheddar cheese, chopped bacon and green onions.

I’m a huge fan of potato salads! Traditional potato salad is yummy, but baked potato salad is amazing! It has all of the yummy flavors you love from a baked potato, transformed into a potato salad!

I don’t know about you, but when I think about potato salad, I can’t help but think about summer BBQ’s! If you love to throw a backyard BBQ party, you should consider making one of these great BBQ side dishes!

What is baked potato salad?

This recipe is different from traditional potato salad for two reasons. First, the potatoes are baked instead of boiled, which also makes it easier for you, since you don’t have to keep an eye on boiling water.

Second, instead of tossing it with a mayo/mustard sauce, pickles, and hard boiled eggs, like you would with traditional potato salad, this baked potato salad is dressed more like you would top a baked potato: sour cream, salt and pepper, cheese, onions and bacon.

How to make homemade baked potato salad:

Start by baking them in the oven, and then allow them to cool compeletly.

Peel the skins and chop into small pieces.

Season them with salt and pepper, and toss them in a creamy sauce consisting of sour cream and mayonnaise. You could substitute the sour cream for plain Greek yogurt if you want to pack a little more protein in this dish and no one would know the difference!

A glass bowl with the ingredients for baked potato salad including chopped baked potatoes, green onion, bacon and cheddar cheese tossed in a bowl with a mayo and sour cream sauce.

Then toss the potato mixture with a big pile of bacon, cheese and green onions!

This is such a simple side dish but it’s unique twist in flavor is ALWAYS met with rave reviews.

A bowl full of baked potato salad including chopped potatoes, bacon, green onions and shredded cheese.

Serve potato salad with:

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Baked Potato Salad

This easy Baked Potato Salad is a guaranteed pot-luck FAVORITE! It's a fun change from a regular potato salad, and instead includes the toppings and flavors you love from a loaded baked potato, including bacon, onions, sour cream and cheese.

4.91 from 54 votes

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Course: Salad, Side Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings:

Calories: 322kcal

Author: Lauren Allen

Ingredients

2 pounds russet potatoes , about 6 medium-size2 pounds russet potatoes , about 6 medium-size
1 cup sour cream1 cup sour cream
1 cup mayonnaise1 cup mayonnaise
8 slices bacon , cooked and chopped8 slices bacon , cooked and chopped
5 green onions , chopped5 green onions , chopped
1 cup shredded cheddar cheese1 cup shredded cheddar cheese
salt and freshly ground black pepper , to tastesalt and freshly ground black pepper , to taste

Instructions

Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
At this point you can peel all of them, or peel half of them and leave the skin on the other half to get a real baked potato feel. Cut the potatoes into small, pieces.
Combine the sour cream and mayonnaise in a bowl and stir well.
Add the potatoes to a large serving bowl. Season well with salt and pepper. Add the sauce (just enough to coat them well--you may not use it all) and gently stir to coat.
Add most of the bacon, onion and cheese, reserving some for topping at the end, and gently stir to combine.
Check out these other BBQ Side Dishes!

Nutrition

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*I originally shared this recipe in June 2015. Updated April 2018.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Comments

Etienne says
June 14, 2020 at 1:39 pm
Can I prepare this salad a day before?
- Lauren Allen says
  June 15, 2020 at 12:10 pm
  I’d prepare everything but store the sauce separately and mix together before serving.
Connie says
June 23, 2020 at 3:42 pm

First time making this, made the recipe as written and O MY, it is deee-lish! I WAS going to give my neighbor a bowl, but I think he can wait til my next, bigger batch! Thank you for posting!
Laura Coleman says
June 30, 2020 at 9:51 am

Great recipe! Also super yummy with red potatoes.
Melodie Scott says
July 3, 2020 at 1:31 am

This turned out deliciously. I made it for a family outdoor dinner. Everyone loved it!
Donna Lepianka says
July 3, 2020 at 12:40 pm

I have had baked potato salad several different places and this potato salad is the most flavorful. It was easy to make and great flavor.
Shauna says
September 4, 2020 at 12:50 pm
Making this salad to take to a potluck at a park. Is it good cold?
- Lauren Allen says
  September 4, 2020 at 1:23 pm
  Yes, we enjoy it cold.

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