I threw those potatoes in with the usual suspects – a little bit of this, a little bit of that – and BAM! Baked Potato Salad was born! My family went absolutely bonkers for it. Even my picky eater, the one who usually turns up her nose at anything “different,” gobbled it down. It quickly became a family favorite, a staple at every picnic, BBQ, and potluck. Honestly, sometimes I make a batch just for us on a Tuesday night because we’re craving that comfort food.

I’ve had a few kitchen mishaps along the way. One time, I accidentally grabbed the cayenne pepper instead of the smoked paprika (a HUGE difference, trust me!). Another time, I didn’t let the potatoes cool enough before adding the mayo, and it was a greasy mess. But, hey, we’ve all been there, right? Every mistake is a lesson learned, and now I can whip up a batch of Baked Potato Salad in my sleep.

It’s the perfect dish for my busy family life because I can bake the potatoes ahead of time, and then throw everything together when I have a spare moment. It’s truly become a staple in our home and something I am so happy to share with you.

So, if you’re ready to ditch the boring potato salad and dive into something truly delicious, then keep reading! I’m gonna walk you through my tried-and-true Baked Potato Salad recipe, step-by-step. Get ready to taste the magic!

INGREDIENTS

Here’s what you’ll need to make my famous Baked Potato Salad. I always use Yukon Gold potatoes for my Baked Potato Salad because they have a naturally creamy texture and a slightly sweet flavor. But honestly, any potato will work in a pinch. Also, bacon makes this potato salad next-level, so don’t skip it!

2 pounds Yukon Gold potatoes, scrubbed and cubed: When making Baked Potato Salad, you can often find potatoes on sale at your local grocery store, so keep an eye out for deals! I usually buy a big bag and store them in a cool, dark place.
1/2 cup mayonnaise: Here’s a Baked Potato Salad trick I learned from my mom: use full-fat mayonnaise for the best flavor and texture.
1/4 cup sour cream: I like to use full-fat sour cream for extra richness.
1/4 cup Dijon mustard: I think Dijon mustard adds a nice tang, but you can use yellow mustard if you prefer.
1/4 cup chopped red onion: I love the bite of red onion, but you can use sweet onion if you like.
1/2 cup cooked and crumbled bacon: I always cook extra bacon on the weekends so I can use it in recipes like this.
1/4 cup chopped fresh chives: Chives add a nice, fresh flavor.
2 tablespoons apple cider vinegar: Apple cider vinegar adds a touch of sweetness and acidity.
1 tablespoon Smoked paprika potato salad: This is the key to that smoky flavor!
1 teaspoon garlic powder: Garlic powder is a must for any potato salad.
Salt and pepper to taste: Don’t be afraid to season generously!

HOW TO MAKE – STEP-BY-STEP

Alright, let’s get cooking! This Baked Potato Salad is easier than you think, I promise. Just follow these simple steps, and you’ll be enjoying a delicious bowl of Baked Potato Salad in no time. Remember, cooking should be fun, so don’t stress if things aren’t perfect!

Preheat your oven to 400°F (200°C). While the oven is heating up, scrub and cube your potatoes. I learned the hard way with Baked Potato Salad that uniform cubes cook more evenly.
Spread the cubed potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper. In my kitchen, Baked Potato Salad usually takes about 25-30 minutes to bake, depending on the size of the potato cubes. Don’t worry if your Baked Potato Salad potatoes get a little brown around the edges; that just adds to the flavor!
Bake for 25-30 minutes, or until the potatoes are tender and slightly browned. While the Baked Potato Salad potatoes are baking, I usually get started on the other ingredients. Chop the red onion, chives, and crumble the bacon. You can even make the dressing while you wait.
Let the potatoes cool slightly. This is important! If you add the dressing while the potatoes are still hot, it will melt the mayonnaise and create a greasy Baked Potato Salad. Your Baked Potato Salad should smell like delicious roasted potatoes, with a hint of smokiness from the smoked paprika.
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, Smoked paprika potato salad, and garlic powder. Taste and adjust the seasoning as needed. I sometimes add a pinch of sugar if I want a little more sweetness.
Add the cooled potatoes, red onion, bacon, and chives to the bowl with the dressing. Gently stir to combine. Be careful not to overmix, or the potatoes will become mushy.
Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the Baked Potato Salad to chill. It also gives me time to clean up the kitchen – bonus!
Serve chilled and enjoy!

SERVING

My family enjoys this Baked Potato Salad in so many ways! The kids love our Baked Potato Salad when I serve it alongside grilled chicken or burgers. It’s also fantastic with pulled pork sandwiches. Honestly, it’s a great side dish for just about anything! It is also fantastic on top of a bed of lettuce.

Some go-to side dishes that pair perfectly with Baked Potato Salad are coleslaw, corn on the cob, and watermelon. They all offer a nice contrast in flavors and textures. The creaminess of the Baked Potato Salad goes so well with the sweetness of the corn and watermelon.

This Baked Potato Salad is perfect for summer barbecues, picnics, potlucks, and even holiday gatherings. It’s a crowd-pleaser that everyone always raves about. For a pretty presentation, I like to garnish the Baked Potato Salad with extra crumbled bacon and a sprinkle of fresh chives.

If you have extra Baked Potato Salad, it’s even better the next day! The flavors have had time to really meld together. You can also use leftover Baked Potato Salad to make potato cakes or even add it to omelets. A fun seasonal **Baked Potato Salad** variation is to add roasted corn kernels in the summer. My friends always ask for this Baked Potato Salad recipe whenever I bring it to parties. They can’t get enough of that smoky, bacon-y flavor!

Speaking of friends, If you’re looking for another potato based salad, be sure to check out my potato and green bean salad, it will not dissapoint!

FAQs

Okay, let’s tackle some of the most common questions I get about my Baked Potato Salad. I’ve made this recipe so many times, I feel like I’ve heard it all! Here’s my best advice, based on years of Baked Potato Salad experience.

Can I use a different type of potato? Absolutely! While I prefer Yukon Gold for their creamy texture, you can use red potatoes, russet potatoes, or even sweet potatoes in this Baked Potato Salad. You know what I do when my Baked Potato Salad potatoes vary? I check for tenderness. Just adjust the baking time accordingly.
Can I make this ahead of time? Yes! In fact, I recommend it. The flavors meld together beautifully when the Baked Potato Salad sits in the fridge for a few hours. Just be sure to store it in an airtight container.
How long does Baked Potato Salad last in the refrigerator? My Baked Potato Salad is usually gone within a couple of days, but it should last for 3-5 days in the refrigerator, as long as it’s stored properly. After that, it might start to get a little watery.
Can I freeze Baked Potato Salad? I don’t recommend freezing Baked Potato Salad. The mayonnaise and sour cream tend to separate when frozen, resulting in a watery and unpleasant texture when thawed.
I don’t like mayonnaise. Can I substitute something else? You can try using plain Greek yogurt or avocado in place of some or all of the mayonnaise. It will change the flavor and texture of the Baked Potato Salad, but it can still be delicious.
Can I add other vegetables to this Baked Potato Salad? Absolutely! Feel free to add chopped celery, bell peppers, pickles, or even hard-boiled eggs to this Baked Potato Salad. My family prefers it with just the red onion and chives, but feel free to get creative.
My Baked Potato Salad is too dry. What can I do? If your Baked Potato Salad is too dry, simply add a little more mayonnaise or sour cream until it reaches your desired consistency. You may also need to add a pinch more salt and pepper. You may want to consider adding some apple cider vinegar as well.
Can I add bacon to the roasted potato salad version? Of course you can. You can add bacon to pretty much anything.

My Final Thoughts

This Baked Potato Salad recipe holds a special place in my heart because it’s a reminder of all the fun times we’ve had as a family, gathered around the table, enjoying good food and good company. It’s a dish that’s evolved over the years, tweaked and perfected to become the creamy, smoky, bacon-y masterpiece it is today.

My Baked Potato Salad Pro Tips:

Don’t overcook the potatoes: They should be tender but still hold their shape.
Let the potatoes cool slightly before adding the dressing: This prevents the mayonnaise from melting.
Don’t be afraid to experiment with different flavors: Add your favorite herbs, spices, or vegetables to make it your own.

Some Baked Potato Salad variations I’ve tried with my family include adding shredded cheddar cheese, using a German potato salad baked twist by adding bacon grease to the dressing, and making a Warm potato salad recipe by serving it immediately after baking the potatoes.

My husband loves the version with extra bacon, while my daughter prefers it with a little bit of pickle relish. The most important thing is to have fun and make it your own! I really love adding a pinch of smoked paprika when I make a Roasted potato salad. It just adds that little bit of heat. I hope that you love this recipe and it becomes a staple in your home as well.

So go ahead, give this Baked Potato Salad recipe a try. I have a recipe for baked garlic parmesan potato wedges here if you need more baked potato inspiration! I hope it brings as much joy to your family as it has to mine. And remember, cooking is all about experimenting and having fun. Don’t be afraid to make mistakes, and don’t be afraid to put your own spin on things. Happy cooking!

Baked Potato Salad

Print Recipe

This Baked Potato Salad transforms a classic side dish into a comforting and flavorful meal. With just three easy steps, you’ll have a delicious and satisfying salad perfect for potlucks or a quick weeknight dinner.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 4 servings
Category: Side Dish
Method: Baked
Cuisine: American

Ingredients

Scale

4 medium baking potatoes, scrubbed
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1/4 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
4 slices bacon, cooked and crumbled
1/2 cup shredded cheddar cheese
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Bake potatoes until soft, about 45-60 minutes. Let cool slightly.
Cut potatoes in half and scoop out the flesh, leaving a thin layer of potato attached to the skin. Mash the potato flesh in a large bowl.
Add mayonnaise, sour cream, Dijon mustard, celery, red onion, parsley, bacon, and cheddar cheese to the mashed potatoes. Season with salt and pepper. Mix well. Fill the potato skins with the potato salad mixture and bake for 15-20 minutes, or until heated through and cheese is melted. Serve warm.

Notes

For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the potato salad mixture. Garnish with extra bacon and cheddar cheese for an extra touch.