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Baked Potato Salad

By Lauren Allen on April 25, 2018, Updated August 9, 2019

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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.

Baked potatoes on a marble board next to another photo where the potatoes have been peeled and chopped into pieces.

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:
  • Grilled Chicken Tenders
  • Marinated Flank Steak
  • Slow Cooker Ribs
  • Kebabs


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

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.
4.86 from 35 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 322kcal
Author: Lauren Allen

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

Calories: 322kcal | Carbohydrates: 24g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 457mg | Potassium: 594mg | Fiber: 1g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 7.8mg | Calcium: 151mg | Iron: 1.3mg
Did you make this recipe?Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

*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.

Baked Potato Salad from TastesBetterFromScratch.com

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Salads· Side Dishes
45 Comments

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Comments

  1. Pattye says

    April 20, 2019 at 11:45 am

    I’ve made this baking mini potatoes but the same recipe and will serve it tomorrow’s Easter Sunday picnic along w/ ribs and baked beans!!

    Reply
    • Chuck says

      July 31, 2019 at 10:22 am

      Can you add egg?

      Reply
      • Lauren Allen says

        July 31, 2019 at 10:59 am

        Sure! I didn’t because I was going for traditional baked potato toppings.

        Reply
  2. Rebekah A says

    June 12, 2019 at 3:44 pm

    This is a super big hiy with my family, the only complaint we ever have is that there is never enough!!!

    Reply
  3. Lindsey says

    July 3, 2019 at 10:26 am

    5 stars
    I have made this one several times. My brother-in-law is not a fan of traditional potato salad absolutely loved this one since it had more of a baked potato flavor. Try this and you will not regret it!

    Reply
  4. Brenda says

    July 3, 2019 at 4:10 pm

    5 stars
    Absolutely, potato salad. Great tasting ingredients, and beautiful look, from a glass bowl.

    Reply
  5. Maria says

    July 4, 2019 at 10:20 am

    5 stars
    Just made this for July 4th cookout today. I’m one who usually adjusts recipes after making the first time – not this one. It’s perfect!

    Reply
  6. Missy says

    July 20, 2019 at 5:04 pm

    Has anyone tried “baking” the potatoes in the instant pot and had similar success? I am on a time crunch.

    Reply
    • Lauren Allen says

      July 21, 2019 at 12:55 pm

      Hi Missy, to cook whole potatoes in the Instant Pot, add one cup of cold water, prick potatoes and stack them on your wire trivet rack. Cook on high pressure for 10-14 minutes, depending on the size of your potatoes. Allow pressure to naturally release for 10 minutes. Enjoy! (Also, here is my traditional potato salad recipe, for the Instant Pot, if you’re interested: https://tastesbetterfromscratch.com/instant-pot-potato-salad/ )

      Reply
  7. Deme says

    July 25, 2019 at 10:17 pm

    5 stars
    OMG delicious! I made this for Father’s Day and got rave reviews. Going to treat family to my new favorite side.

    Reply
  8. Laura says

    August 4, 2019 at 9:37 am

    Should this be eaten cold or warm? I’m taking it to a cookout later

    Reply
    • Lauren Allen says

      August 4, 2019 at 12:07 pm

      Either one, but if you’re making it ahead, then store it in the fridge 🙂

      Reply
  9. Elsie Stiggins says

    August 5, 2019 at 3:00 pm

    Thank you for sharing this recipe!!!! I had ‘your’ salad at a picnic several years ago, and finally found the recipe for it. It was delicious then and hope it will be as delicious as when I prepare it for a family gathering…..

    Again thank you.

    Reply
  10. Anita says

    August 14, 2019 at 5:57 am

    Super super easy and simple and incredibly good! Made this on a whim. Had left over baked potatoes, peeled cut them up, and zapped them in the microwave and made this. The family LOVED it.

    Reply
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Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Read More
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