Listen I grew up on the old school Southern potato salad that’s a must at the cookout. But sometimes I like to switch it up with this baked potato salad recipe. I go with red potatoes in this mix along with some smoky bacon, sharp cheddar cheese and chives that get folded into a creamy base. The whole thing is a mood y’all.
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“Great recipe!!! I made this for 80 at our church Wednesday night meal yesterday. They LOVED it. Shared your recipe with several upon request after the meal.”
—BETH
How to Make Baked Potato Salad
- Preheat your oven to 400 degrees. Add cleaned potatoes to a baking sheet then pierce them 3-4 times with a fork. Finally coat with the olive oil and cok for 50-60 minutes or until easily pierced.
- Remove from the oven and let cool for 15-20 minutes. Once you can handle, cut the potatoes into huge chunks.
- In the meantime, cook the bacon in a large skillet until crisp enough to crumble. Once cool enough to handle, crumble the bacon into bite-sized bits. Set aside.
- In a large bowl, combine the mayo, sour cream, mustard, pickle juice, and all the seasonings. Mix well to combine.
- Add the potatoes into the bowl with the mayonnaise-based dressing, along with the bacon bits and cheese. Toss to combine. Season to taste.
- Garnish with any leftover cheese, bacon or chives, then serve warm or refrigerate for an hour to serve chilled.
Baked Potato Salad Recipe
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Ingredients
- 3 lbs skin on red potatoes washed and chopped into large chunks
- 2 tbso extra virgin olive oil
- 6 thick cut bacon slices
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp yellow or honey mustard
- 1 tsp dill pickle juice or relish
- 1 tsp salt
- 1 tsp cracked black pepper
- 1/2 tsp creole or cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup chives finely chopped
Instructions
- Preheat your oven to 400 degrees. Add cleaned potatoes to a baking sheet then pierce them 3-4 times with a fork. Finally coat with the olive oil and cook for 50-60 minutes or until easily pierced.
- Remove from the oven and let cool for 15-20 minutes. Once you can handle, cut the potatoes into huge chunks.
- In the meantime, cook the bacon in a large skillet until crisp enough to crumble. Once cool enough to handle, crumble the bacon into bite-sized bits. Set aside.
- In a large bowl, combine the mayo, sour cream, mustard, pickle juice, and all the seasonings. Mix well to combine.
- Add the potatoes into the bowl with the mayonnaise-based dressing, along with the bacon bits and cheese. Toss to combine. Season to taste.
- Garnish with any leftover cheese, bacon or chives, then serve warm or refrigerate for an hour to serve chilled.
Notes
Nutrition
Recipe Tips
- Use the right potatoes! Skip the russet potatoes and use red potatoes, Yukon or fingerlings. This will prevent your salad from turning mushy.
- Don’t overcook or undercook the potatoes. They have to be just right! After boiling for about 10 minutes, poke potatoes with a fork. When the fork goes in cleanly, you’re ready to drain.
- Don’t dress hot, watery potatoes. Allow the water to evaporate and the potatoes to cool for about 5-10 minutes before topping or your salad will be runny.
- Let the salad chill. I think potato salad is best when served nice and cold. To get there, you’ll need to let it chill in the fridge for at least an hour. Two is even better.
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Ingredient Notes
- Red Potatoes: The best sub would be peeled Yukon Gold potatoes.
- Mayo and Sour Cream: Swap in plain Greek yogurt.
- Mustard: You can swap out with fresh horseradish or dried mustard.
Recipe Help
Yep for sure boos. It actually tastes better if you make it the day before you serve. It gives it time to really let those flavors come together perfectly. Just make sure you cover the bowl tightly and keep it cooled in the fridge.
I wouldn’t for this salad since we like the skin on for the color and texture but if you want a smoother vibe, feel free to peel for sure.
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This potato salad looks bomb. I’m gonna try it tomorrow
Let me know how this turns out for you.
Yummo the best loaded potato salad I always use thick cut bacon and extra too!
Even though I don’t enjoy traditional potato salad, I still really appreciate this. I tweaked the flavor a little by adding chopped pickled jalapeños.
Great recipe!!! I made this for 80 at our church Wednesday night meal yesterday. They LOVED it. Shared your recipe with several upon request after the meal.
Sweet pickle or dill pickle juice? Very different flavors. This looks good. Want to give this a try. Thanks for sharing.
Love all the bacon added here! Looks flavorful, this certainly elevates the humble potato salad!
LOVED THIS! I used Yukon Golds and it was creamy deliciousness!!
Wow! What a potato salad. Packed with so many great flavors. I could eat this as my lunch.
I grew up eating potato salad but never tried a baked version. This looks and sounds so good!
So delicious! This is my new favorite way to make potato salad! I am getting excited for all the summer BBQ’s where this will for sure be a hit!