Baked Potato Salad

5 from 8 votes

Baked Potato Salad is a creamy potato salad loaded with tender red potatoes, thick cut bacon, sharp cheddar cheese, and fresh chives!

Prep Time15

Cook Time15

Chill Time1

Total Time1 30

Course: Salad, Side Dish

Cuisine: south, Southern

Servings: servings

Calories: 303kcal

Author: Jocelyn Delk Adams

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

Any leftover potato salad should be stored in an airtight container in the refrigerator anytime it’s not being served. This recipe will stay fresh for up to 5 days.

I would not recommend freezing potato salad as the dairy will separate and, most likely, curdle.

Do not consume potato salad if it has an off-smell, there’s mold in the container, or its texture has changed.

Nutrition