Get ready to fall in love with this Baked Potato Salad—a true crowd-pleaser that brings everything you adore about a loaded baked potato to your table, in cool, creamy salad form. Crispy bacon, sharp cheddar, fresh green onions, and tender chunks of russet potatoes are all wrapped up in a luscious blend of sour cream and mayo. Whether you need a phenomenal side for your next BBQ, picnic, or family dinner, this Baked Potato Salad delivers comforting flavors and a satisfying texture combo everyone will ask for again.

Baked Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of familiar ingredients, every bite of this salad bursts with rich, savory goodness. Each element shines—no fancy extras—so you really get to taste why these classic flavors work so well together.

Russet potatoes: The starchy, fluffy texture of russets makes them ideal for soaking up the creamy dressing without becoming mushy.
Sour cream: Brings tang and creaminess, balancing the richness for that classic “baked potato” base.
Mayonnaise: Adds extra smoothness and helps bind everything together for a truly indulgent spoonful.
Bacon: Salty, crispy, and smoky—bacon gives each bite irresistible crunch and depth.
Green onions: A pop of mild, fresh bite to lift and balance all that richness.
Shredded cheddar cheese: Melts slightly into the salad, for gooey, sharp flavor reminiscent of a hot baked potato.
Salt & freshly ground black pepper: Don’t skip seasoning! It brings all those bold flavors to life.

How to Make Baked Potato Salad

Step 1: Prep and Bake the Potatoes

Start by preheating your oven to 400 degrees F. Wash your russet potatoes thoroughly and give each one a few good pricks with a fork or knife—this lets steam escape and ensures even cooking. Arrange them directly on the oven rack or a baking sheet and bake for 50 minutes to 1 hour or until you can easily pierce them with a fork. Let them cool completely before handling; this keeps their texture perfect for the salad.

Step 2: Peel and Chop

Once the potatoes are cool, decide on your preferred potato skin level. Peel all for a totally tender salad, or peel only half—leaving some skins gives it that signature baked potato vibe and adds extra flavor. Cut the potatoes into bite-sized pieces, but avoid overworking them so they keep nice, distinct chunks.

Step 3: Mix the Dressing

In a medium bowl, stir together the sour cream and mayonnaise until smooth. This blend creates the luxurious base that’s essential for an authentic Baked Potato Salad. If you want to add a little zing, you can sneak in a dash of garlic powder or a splash of apple cider vinegar here as well.

Step 4: Combine It All

Place your chopped potatoes in a large serving bowl and season well with salt and freshly ground black pepper. Pour just enough of your creamy dressing over the potatoes to coat them evenly (you may not need it all) and gently fold everything together. The key here is gentle mixing: you want to preserve those chunky, satisfying potato pieces.

Step 5: Add Bacon, Cheese, and Onions

Reserve a little of each topping for garnish, then add most of the chopped bacon, green onions, and shredded cheddar right to the bowl. Gently fold everything together again—you’ll notice delicious bits in every forkful, and the warm potatoes might melt the cheese just a bit, making the salad even more decadent.

Step 6: Chill and Serve

For best flavor, chill your Baked Potato Salad for at least one hour before serving. This resting time lets all the flavors mingle and makes the salad even creamier. When ready to serve, sprinkle the reserved bacon, cheese, and onions over the top for a picture-perfect finish.

How to Serve Baked Potato Salad

Garnishes

Top your Baked Potato Salad with a final flourish of crispy bacon, extra sharp cheddar, and plenty of fresh green onions. A pinch of smoked paprika or a crack of black pepper is a lovely touch for a pop of color and flavor. These simple garnishes make all the difference for both taste and first impressions.

Side Dishes

This salad loves company! It’s fantastic alongside grilled meats like burgers, chicken, and steak, but also works with BBQ classics like ribs, pulled pork, or roasted veggies. Basically, wherever you’d serve a baked potato, this chilled salad fits right in—even with a simple green salad on the side.

Creative Ways to Present

Baked Potato Salad is showstopping in a large, rustic bowl, but you can also portion it into individual mason jars or cups for grab-and-go serving at parties. Try arranging a baked potato “bar” with extra toppings for guests to build their own—crunchy onions, diced jalapeños, or even a drizzle of hot sauce for spice-lovers.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Baked Potato Salad in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully over time, but if the mixture looks a bit dry after a day or two, just stir in a spoonful of mayo or sour cream to refresh the texture before serving again.

Freezing

Due to the creamy dressing and potatoes, freezing this salad isn’t recommended—it can separate and lose its satisfying texture when thawed. Stick to enjoying it fresh or refrigerated for the best results.

Reheating

Baked Potato Salad is meant to be served chilled or at room temperature, so no reheating is necessary! If you crave a warm twist, you could gently heat a portion in the microwave, but expect a change in the dressing’s consistency. For the classic taste and creamy texture, straight from the fridge is perfect.

FAQs

Can I make Baked Potato Salad a day ahead?

Yes, making it ahead is actually encouraged! The flavors meld and improve after chilling overnight, and you can simply garnish with reserved bacon and onions just before serving for maximum freshness.

Which potatoes are best for Baked Potato Salad?

Russet potatoes are classic for this dish because of their fluffy texture, but you can experiment with Yukon Golds if you prefer a slightly creamy, richer salad. Just avoid waxy varieties like red potatoes, which don’t absorb the dressing as well.

Can I use Greek yogurt instead of sour cream?

Absolutely! Greek yogurt is a great substitute, offering the same tanginess with a little extra protein. Choose full-fat for the creamiest result.

What substitutions can I make for the bacon?

For a vegetarian twist, skip the bacon and add roasted mushrooms or smoked paprika for those earthy, savory notes. You could also use turkey bacon or vegan bacon crumbles if you’re looking for lighter or plant-based alternatives.

How long can Baked Potato Salad sit out at a picnic?

Because of the creamy dressing, don’t let this salad sit out for more than 2 hours at room temperature—or 1 hour if it’s extra hot outside. For backyard gatherings, nestle your serving bowl into a larger bowl filled with ice to keep things food-safe.

Final Thoughts

If you’re looking for a side dish that steals the spotlight every time, you can’t go wrong with Baked Potato Salad. It’s hearty, outrageously creamy, and designed to delight friends and family alike—so grab your ingredients and give it a try the next time you want a recipe everyone will rave about!

Baked Potato Salad Recipe

★★★★★

5.3 from 18 reviews

Author: anna
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Baked Potato Salad is a delicious twist on a classic side dish, combining tender baked potatoes with a creamy sour cream and mayonnaise dressing, crispy bacon, sharp cheddar cheese, and fresh green onions.

Ingredients

Scale

Potato Salad:

2 pounds russet potatoes (about 6 medium-size)

Dressing:

1 cup sour cream
1 cup mayonnaise

Additions:

8 slices bacon, cooked and chopped
5 green onions, chopped
1 cup shredded cheddar cheese
Salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
Bake for 50 minutes to 1 hour or until they are fork-tender. Remove from the oven and cool completely.
Peel and cut the potatoes into small pieces, leaving the skin on some for a baked potato texture.
Combine sour cream and mayonnaise in a bowl and mix well.
Add the potatoes to a serving bowl. Season with salt and pepper. Coat with the sauce.
Add most of the bacon, onion, and cheese, reserving some for topping. Gently mix.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baking
Cuisine: American