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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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.
- 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
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.
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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.
Regina says
I really enjoyed this, thanks! Had extra dressing and it was perfect added on top of my serving. De-contructed baked potato. It’s a WIN!
Lauren Allen says
I’m so glad you liked it! Thanks Regina!
Alex says
Can you prepare this in advance, say the night before an event, or is it best prepared the day it is consumed?
Lauren Allen says
Hi Alex, you could do that! I would suggest reserving the majority of the sauce and stirring it in right before serving. Otherwise the potatoes will soak up the sauce overnight and the mixture wont be as creamy and flavorful. Hope you enjoy it!
Crys says
I’ve used your recipe several times and it’s always a hit! Thank you!
Carolyn says
I’ve made this three times in the last month- after the first time it’s been requested twice by friends. Easy and delicious.
Thanks for the recipe!
Lauren Allen says
Wonderful! I’m so happy you’ve liked it. Thanks for your comment
Liz says
Do you serve this dish warm or cold?
Lauren Allen says
I usually serve it cold, but either would be delicious
Linna says
I frequent a deli that sells baked potato salad, which I only recently tried. I’m now so hooked on the flavor that I just had to find a recipe, and this one is it! I already know that it will taste yummy, sounding so easy to put together. As I purchase a small amount of this delicious salad at least 3 or 4 times per week, making it from your recipe is also going to save me a lot of money!
julia freeney says
Could you use yukon gold potatoes? I’m going to try this tomorrow with grilled salmon & baked beans for a birthday dinner.
Lauren Allen says
Sure! Sounds delicious!
Julia Freeney says
Made it & was gone before I could get a picture. This will be on the menu quite often – DELISH! Thanks!
Teresa Dentkos Madison says
Everyone LOVED this recipe. I served half hot, the other half cold. Took it on a camping trip.
Planning on making this weekend, another camping trip. Didn’t change the recipe AT ALL!! Leave it ALONE!!
Gigi says
I was so happy to find this recipe. Due to circumstances beyond my control I have a LARGE amount of washed and foil wrapped potatoes! I have made Loaded Baked Potato Salad before, using boiled potatoes. This was FAR easier and has a more “Baked” flavor. Thank you for sharing your expertise!
Gigi
BDB says
Made it as it was written but halved it because there were only 3 of us eating. Still had plenty left over to have fed another 2 or 3 people. Was really good and the person that described it as a “deconstructed baked potato” was spot on. Will definitely make it again. It needed to be a bit creamier is my only semi issue with it. Will make extra dressing next time to put on top.