Baked Potato Salad – everything you love about baked potatoes in a potato salad! Potatoes tossed in sour cream, bacon, cheddar cheese, and chives. Perfect for summer barbecues!
This post originally published July 22, 2011. Updated on June 9, 2020
This is my alltime favorite potato salad recipe. It’s also currently the only potato salad recipe on this site.
“Why, Amanda, is this the only potato salad on your site?”
You guys, I’m so bad at boiling potatoes for potato salad. They either end up undercooked or so mushy that they practically turn to mashed potatoes.
This Baked Potato Salad is my answer to that problem because the potatoes are baked instead of boiled. And then they’re diced up and tossed with crispy bacon, shredded cheddar cheese, fresh chives, and a sour cream dressing.
How To Make Baked Potato Salad
- Bake potatoes for about 1 hour; let cool
- Cut potatoes into bite size chunks
- In a large mixing bowl, stir together mayo, sour cream, shredded cheddar cheese, bacon, and chives
- Add potatoes and toss to coat
- Season with salt and pepper to taste
How Long Is Potato Salad Good For?
This potato salad will stay good for up to 3 – 5 days. Make sure to keep it refrigerated in an airtight container.
What Kind Of Potato Do I Use?
I always use the big baking potatoes to get that baked potato feel but if you prefer a red potato or yellow potato, you can totally do that. Any potato is fine!
But depending on the size of the potato you use, it may not need to bake for the entire time the recipe calls for.
More Summer Salad Recipes
- Fritos Corn Salad
- Pepperoni Pizza Pasta Salad
- Cole Slaw Pasta Salad
- Cranberry Almond Broccoli Salad
- Caesar Pasta Salad
- Marshmallow Fruit Salad
- Ramen Noodle Salad
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Baked Potato Salad
Ingredients
- 3 large baking potatoes
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup shredded cheddar cheese
- ¼ cup chopped chives
- 1 pound bacon, cooked and crumbled
- salt and pepper, to taste
Instructions
- Preheat oven to 425F. Bake potatoes for 1 hour, or until done. When cool enough to handle, chop potatoes (skin and all) into bite sized chunks. Place in refrigerator until chilled through.
- In a large bowl, combine the remaining ingredients and mix well. Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives. Serve cold.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 52mgSodium: 761mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 16g
Alicia @ AliGirl Cook says
Potatoes, cheese, and bacon! How could you go wrong?!
Pam @ From Apples To Zucchini says
Yummy! I found a love for baked or roasted potatoes is potato salad not long ago myself – what a difference it makes! This looks delicious! I want some right now!
Rachel @ Baked by Rachel says
Yum! I’d have to leave out the sour cream or find a good substitute but the bacon, cheese and baked part of this has me hooked :)
Angie says
plain yogurt or greek yogurt could be used in place of sour cream :)
Julia says
Wow, talk about the Law of Attraction! I was at a retirement party at a restaurant in Wednesday, and they served this. I thought it was AMAZING and was going to look for recipes. And here it came through my RSS feed today.
I cannot wait to make this, it’s so good, and normally, I don’t like potato salad.
Thanks!
Erin says
Mmm I bet this would be good served warm too!
amanda says
Totally! I bet it would taste like a twice-baked potato! Mmm!
natalie (the sweets life) says
okay this is just awesome! bet this would go over huge at a summer BBQ!
Lisa~~ says
At 1am I want this and I’m wondering how long it would take to whip this up. At least I know what I’ll be making soon.
Lisa~~
Cook Lisa Cook
nicole says
I’ve done this before. We threw small red potatoes on the grill and then cubed them and tossed a potato salad together that way. I agree sooo much better than boiled potatoes.
Veronica says
Oh, I agree with you 100% Down with regular, up with this one! It’s the only one I really like, but I will have to bake the potatoes next time. I didn’t think about it at the time, but it is just WRONG to boil the potatoes you’re using in a “baked” potato salad. LOL! Great photos.
Katrina @ In Katrina's Kitchen says
There are some red potatoes on my counter just asking to be made into this today. No they are begging I think. Seriously.
Stefanie says
I’m not a fan of potato salad, but this sort of potato salad I can do. I saw the title and the picture, and I was won over instantly! Great recipe!
Keila @ Ridiculously Delicious says
okay, i don’t make potato salad that often because my husband does not allow mayo in the house. lol. however, I love it and can’t wait to try this recipe to take to the next ‘get-together’. It looks amazing. Thanks for sharing!
Tammy says
This looks so good, Can I make it ahead of time, like the day before ?. we are having a party for my daughter, and would like to use this recipe instead of the usual potato salad.
amanda says
Yeah, I think it would be fine if you made it the day before. I doubt the bacon would stay crisp overnight but I think it would be just as good. Or you could add the bacon the day of. :)
Thanks for reading and commenting!
Tammy says
Thank you so much for replying, forgot about the bacon ;).
Tiffney says
Ive made a variation of this and have used the garden vegetable cream cheese in it instead of sour cream. Makes it very creamy and falvorful.
Terry says
Actually had a very similar salad in a corporate box at an Astro’s game last year. It is TO DIE FOR! I came home, and immediately got to work trying to re-create it!
Micki says
Wow! I bet I could skip the mayo and add some extra sour cream!
( not a mayo or salad dressing person)