Baked Potato Salad

Baked Potato Salad

31 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    8 h 50 m
chefheather
Recipe by  chefheather

“This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
  2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
  3. Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

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Reviews (31)

Rate This Recipe
Sarah Jo
66

Sarah Jo

To save time, I used pre-cooked packaged bacon pieces. I made a half recipe of this but used the full amount of mayonnaise AND I added extra spices, like onion powder/garlic powder/hot sauce and omitted the salt. I also roasted my potatoes for added oomph (we've found that roasting potatoes just tastes better in potato salad). Because I had it to use and wanted to stretch my salad, I added in some chopped green onion, celery and a couple chopped hard boiled eggs. Tasty and quite simple.

howiserin
63

howiserin

I get SO SO many requests for my recipe when I make this potato salad and I now make it without the actual recipe. You can really just throw it together in whatever proportions you want. My trick is stirring in two tablespoons of white vinegar with the potatoes immediately after you drain them and they are still hot. This gives the salad the perfect little zing that everyone seems to love. I think this is why I always get requests for the recipe. DO NOT use dried chives. Use fresh or even better...USE GREEN ONIONS/SCALLIONS. Much tastier and more eye appeal.They don't get lost in the salad. BEWARE: once you take this to a gathering, it will be YOUR thing to bring forever and always!!

mommatiffany
58

mommatiffany

I did it a bit differently... my fiance is a chef and gave me some pointers. I actually baked the potatoes. It took a bit longer but really gave it the baked potato taste. I also left the skins on them, they held up better when I cut them. I used scallions instead of dried chives as well. Overall, very good! Oh, and I put a touch of bacon grease in it, (so bad I know!) but it just gave it a bit more flavor. I am taking it to a cookout, so we will see how well it is received there!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 28.6 g
  • 9%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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Baked Potato Salad I

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Ukraine Baked Potato Salad