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:
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!
This is such a simple side dish but it’s unique twist in flavor is ALWAYS met with rave reviews.
Serve potato salad with:
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Baked Potato Salad
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
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
*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.
Etienne says
Can I prepare this salad a day before?
Lauren Allen says
I’d prepare everything but store the sauce separately and mix together before serving.
Connie says
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
Great recipe! Also super yummy with red potatoes.
Melodie Scott says
This turned out deliciously. I made it for a family outdoor dinner. Everyone loved it!
Donna Lepianka says
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
Making this salad to take to a potluck at a park. Is it good cold?
Lauren Allen says
Yes, we enjoy it cold.
Ray J, RN says
This quick and easy recipe gives you a hearty, somewhat spicy potato salad on short notice if you have a few baked potatoes in the fridge already. I used 1 shallot instead of the green onions (although I chopped one green onion for a topping), and added a stalk of thin-sliced celery because my wife says it’s not potato salad without celery. Give it a try!
Ray J, RN says
I love potato salad, but my wife isn’t a big fan… until she tasted this! She said it was more like having a fully-loaded baked potato, which is a favorite of hers. I used about 4 tbsps of chopped shallot instead of the green onion, because I like a stronger onion flavor, but otherwise made the recipe ‘as is’ for my first go. I noticed today, a few days after we finished off the first batch, my wife had without comment baked 6 potatoes while I was out, leaving them without comment on the stove top. I am pretty sure it’s a hint!
Shelley says
excellent! I added eggs, and paprika. Thank you for sharing this.