Pat's Baked Potato Salad

Pat's Baked Potato Salad

lutzflcat 226

"This is much more than potato salad. It's a colorful potato side dish which complements just about any entree."


1 h 30 m servings 253 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
  2. Meanwhile, 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, then crumble. Set the bacon aside.
  3. Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  4. Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
  5. Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.


  • Cook's Note
  • This casserole can be made early in the day and refrigerated. Just bring to room temperature before putting into the oven.
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  1. 16 Ratings


Made this for Recipe Group and we loved it! I did boil my potatoes whole because I like the texture of them better that way. Also, all I had on hand was shredded cheddar cheese, so I went with t...

Recipe Group selection 10/22/11. I have had and made hot potato salad in the past that wasn't well received, so I worried about this one. I omitted the relish and olives due to personal tastes...

Made for Recipe Group. I did not add olives as I don't like them and used celery flakes instead of celery salt. I'm assuming they add saltiness to the potatoes, because without them they lack an...

Absolutely delicious and addicting! I was a tad skeptical about the relish and almost left it out, but I am so glad I didn't because IT made this potato salad. There was just the right amount ...

Recipe Group Selection: 22, October '11 My husband took one bite and said "This is good!" I had a bunch of leftover baked potatoes so I used those with the skins on for this recipe. I was he...

Made this for the Recipe Group. We loved it! I'm with Christina on thinking that the amount of mayo wasn't gonna be enough but it was perfect! I didn't bake my bacon on top cause I thought it...

This was quite good...I did make a few subs based on what I had on hand. I used baby yukon golds, shredded cheese, and bacon bits. Had no green olives, but don't care for them anyway. Topped wit...

Fixed as written except used shredded cheese instead of cubed. The addition of the relish and olives give it a sweet/salty dimension that is a nice touch. Will keep in the rotation

Absolutely delicious!