Baked Potato Salad

A top down shot of a bowl of potato salad with cheese, bacon, and green onions.

5 from 4 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Salad, Side Dish

Cuisine: American

Servings:

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.

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