This Baked Potato Salad recipe takes the classic potato salad to a new level! Tender baked potatoes are paired with cheese, bacon and a tangy sour cream-based dressing. A fun choice for entertainment.
My husband gets his nerves from the traditional mayonnaise-based potato salad and it has created a rift between us that I feared might never be mend. Because like a normal person, I’m head over heels in love with old-fashioned potato salad.
Some of the children we created together are on dad’s side.
Despite her feelings, I never gave up on my potato salad dreams. I made this baked potato salad for our 4th of July celebration almost 10 years ago and it worked!
This salad immediately made my potato salad haters cringe. I have a hunch it’ll look like a gangbuster in your house, too.
Recipe for stuffed baked potato salad
This potato salad has everything we love about a stuffed baked potato—scallions, sour cream (yes!), cheese (yes!), and bacon (YES!!!). Even if the dressing still contains a little mayonnaise, this potato salad has nothing to do with the traditional version in terms of its appearance.
Yes, the salad has an attitude. A large.
Unlike traditional potato salad, where the potatoes are boiled, this really is a baked Potato salad. Baking the potatoes creates a wonderfully fluffy consistency and a great taste. Together with the other ingredients and the slightly spicy dressing, a unique potato salad is created.
Ingredient Notes
- potatoes – Russet potatoes are the best choice for baked potato salad. They bake with a fluffy consistency and give the salad that familiar baked potato flavor.
Cheese – Shredded cheddar cheese. - bacon – Cooked and crumbled or cut into bite-sized pieces.
- dressing – The salad dressing is made with sour cream, mayonnaise, apple cider vinegar (for a wonderful flavor), a touch of yellow mustard, seasoned salt (like Lawry’s) and black pepper.
- Green Onions – To garnish the salad.
How to make Baked Potato Salad
This is a quick overview of how to prepare this recipe. See the recipe card at the bottom of this post for detailed instructions.
Bake and peel potatoes
- Prick the potatoes all over with the tines of a fork and place on a large baking sheet. Bake at 450 degrees Fahrenheit for about 50 minutes or until tender when pierced with a sharp knife. Set aside to cool completely.
- Once cool enough to the touch, remove the skins by peeling them off with your hands.
pro tip
If the skins are very difficult to remove, try using a vegetable peeler. Don’t worry if there are a few small pieces of skin left on the potatoes – they just add flavor to the potatoes.
Assemble the baked potato salad
- Cut the potatoes into ½-inch pieces and place in a large mixing bowl.
- Add 1 cup grated cheese and some spring onion and stir.
- Mix together the ingredients for the dressing and pour over the potato mixture. Fold gently until fully mixed. Cover and refrigerate for at least 4 hours before serving.
- Just before serving, carefully fold the crumbled bacon into the mixture and garnish with a little more spring onions.
Tips for the best baked potato salad
Starchy potatoes: To get the best texture from your baked potato salad, choose starchy russet potatoes. Unlike the more waxy Yukon Gold, white, or red potatoes, they become tender and fluffy when baked.
Potato Salad Dressing: An important part of this recipe is the special dressing. Sour cream, a dash of apple cider vinegar and some yellow mustard balance the potato and cheese contrast for a truly heavenly flavor combination.
variations: While cheese, bacon, and scallions are classic additions, feel free to experiment with other ingredients like diced red onions or chives. You can also fluff up the dressing by using light sour cream or substituting non-fat plain Greek yogurt for the sour cream.
Cool: For best results, place your baked potato salad in the fridge for several hours before serving. This allows the flavors to blend and gives the potatoes some time to absorb the aroma of the dressing. Plus, the salad is perfectly chilled and ready to serve at your gathering.
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Baked Potato Salad
This Baked Potato Salad recipe takes the classic potato salad to a new level! Tender baked potatoes are paired with cheese, bacon and a tangy sour cream-based dressing. A fun choice for entertainment.
Ingredients
For the baked potato salad
- 3 Pound red potatoes, scrubbed and poked a few times with a fork
- 1 ¼ cups grated cheddar cheese, divided
- â…“ Cup chopped green onions, plus in addition to garnish
- 6 or 7 slices bacon, cooked and cut into bite-sized pieces or crumbled, divided
For the dressing
- ¾ Cup mayonnaise
- ¾ Cup sour cream, normal or easy
- 2 teaspoon Apple Cider Vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon of Lawry’s Seasoning Salt, or any other all-purpose seasoning mix
- ½ teaspoon freshly ground black pepper, or to taste
instructions
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Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and put in the oven. Bake the potatoes for 50 minutes or until tender when pierced with a sharp knife. Remove from the oven and set aside until cool enough to handle.
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Remove the skins by peeling them off with your hands. If the peel is difficult to remove, use a vegetable peeler. Cut the potatoes into ½-inch pieces and place in a large mixing bowl. Add 1 cup of grated cheese and the spring onions and stir. Put aside.
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In a small mixing bowl, combine mayonnaise, sour cream, vinegar, mustard, seasoned salt, and pepper. Pour the dressing over the potato mixture and toss gently until completely combined. Before serving, cover and refrigerate for at least 3 to 4 hours.
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Just before serving, gently fold the crumbled bacon into the mixture (reserve a small amount for garnish). Transfer the potato salad to a serving bowl and garnish with the remaining cheese, bacon, and additional spring onions if desired.
Nourishment
Calories: 530 kcal · Carbohydrates: 34 G · Protein: 13 G · Fat: 38 G · Saturated Fatty Acids: 12 G · Polyunsaturated fat: 12 G · Monounsaturated fatty acids: 12 G · trans fats: 0.1 G · Cholesterol: 58 mg · Sodium: 520 mg · Potassium: 859 mg · Fiber: 2 G · Sugar: 1 G · Vitamin A: 319 IU · Vitamin C: 11 mg · Calcium: 185 mg · Iron: 2 mg
Nutritional information is automatically calculated using common ingredients and is an estimate, not a guarantee. Check your ingredient labels at home for more accurate results.
This post was originally published on June 25, 2014. It has been updated with new text and images.
Adapted from Brown Eyed Baker