This Baked Potato Salad recipe takes classic potato salad to a new level! Tender, baked potatoes are combined with cheese, bacon, and a tangy sour cream based dressing. A fun choice for entertaining.

My husband gets the willies from traditional mayonnaise-based potato salad and this has caused a rift between us that I feared would never be mended. Because, like a normal person, I am head over heels in love with Old Fashioned Potato Salad.

Some of the children that we created together are on Dad’s side.

In spite of their feelings, I never gave up on my potato salad dreams. I whipped up this Baked Potato Salad for our Fourth of July feast nearly 10 years ago, and it worked!

This salad had my potato salad haters going back for seconds. I have an inkling it will go over like gangbusters in your house too.

This potato salad has all the things we love about a loaded baked potato – green onions, sour cream (yes!), cheese (Yes!), and bacon (YES!!!). While the dressing still has some mayo, the attitude of this potato salad is nothing like the traditional variety.

Yes, the salad has an attitude. A big one.

Unlike traditional potato salad where the potatoes are boiled, this truly is a baked potato salad. Baking the potatoes creates a wonderfully fluffy texture and great flavor. When combined with the other ingredients and the slightly tangy dressing, it creates a unique potato salad.

• Potatoes – Russet potatoes are the best choice for Baked Potato Salad. They bake up with a fluffy texture and lend that familiar baked potato flavor to the salad.
  Cheese – Shredded cheddar cheese.
• Bacon – Cooked and crumbled or chopped into bite-size pieces.
• Dressing – The salad dressing consists of sour cream, mayonnaise, apple cider vinegar (for a wonderful tang), a touch of yellow mustard, seasoned salt (like Lawry’s), and black pepper.
• Green onions – To garnish the salad.

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

1. Poke the potatoes all over with the tines of a fork and place them on a large baking sheet. Bake at 400 degrees F for about 50 minutes, or until tender when pierced with a sharp knife. Set aside to cool completely.
2. When cool enough to handle, remove the skins by peeling them off with your hands.

1. Chop the potatoes into ½-inch pieces and transfer them to a large mixing bowl.
2. Add 1 cup shredded cheese and some green onion and stir to combine.
3. Combine the dressing ingredients and pour it over the potato mixture. Fold together gently until completely combined. Cover and refrigerate for at least 4 hours before serving.
4. Just before serving, gently fold the crumbled bacon into the mixture and garnish it with a little more green onion.

More Salad Recipes

Old Fashioned Potato Salad

California Coleslaw

Orzo Salad with Spinach and Feta

Chicken Avocado Pasta Salad

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Print Baked Potato Salad

This Baked Potato Salad recipe takes classic potato salad to a new level! Tender, baked potatoes are combined with cheese, bacon, and a tangy sour cream based dressing. A fun choice for entertaining.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 530kcal

Author Valerie Brunmeier

Ingredients

For the Baked Potato Salad

• 3 pounds Russet potatoes scrubbed and poked a few times with a fork
• 1 ¼ cups shredded cheddar cheese divided
• ⅓ cup chopped green onions plus additional for garnish
• 6 or 7 slices bacon cooked and sliced or crumbled into bite-size pieces, divided

For the Dressing

• ¾ cup mayonnaise
• ¾ cup sour cream regular or light
• 2 teaspoons apple cider vinegar
• 1 teaspoon yellow mustard
• 1 teaspoon Lawry's Seasoned Salt or other all purpose seasoning mix
• ½ teaspoon freshly ground black pepper or to taste

Instructions

• Preheat oven to 400 degrees F. Place the potatoes on a baking sheet and transfer to 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.
• Remove the skins by peeling them off with your hands. If the skins are difficult to remove, use a vegetable peeler. Chop the potatoes into ½-inch pieces and transfer them to a large mixing bowl. Add 1 cup of shredded cheese and the green onions and stir to combine. Set aside.
• In a small mixing bowl, combine the mayonnaise, sour cream, vinegar, mustard, seasoned salt, and pepper. Pour the dressing over the potato mixture and fold together gently until completely combined. Cover and refrigerate for at least 3 to 4 hours before serving.
• 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 green onion, if desired.

Nutrition

Calories: 530kcal | Carbohydrates: 34g | Protein: 13g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat:..