baked potato potato salad recipe

Written BySheba G Updated On
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The Best baked potato potato salad recipe

This baked potato potato salad is one of my favorite recipes to bring to potlucks and family dinners. My kids love the creamy texture and the crispy bits of potato skin mixed in. It has all the flavor of a loaded baked potato but in a cold salad form, which makes it perfect for summer barbecues or any time you want a hearty side dish. Plus, using baked potatoes adds a nice depth of flavor and keeps the salad from getting too soggy. I feel good serving it because potatoes have fiber and vitamins, especially if you leave the skins on.

Baked Potato Potato Salad

4.8 from 1568 votes

A creamy and flavorful potato salad made with baked potatoes, giving it a rich taste and satisfying texture. This dish combines the classic comfort of a loaded baked potato with the convenience of a cold salad.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Potatoes

3 pounds russet potatoes, scrubbed clean
2 tablespoons olive oil
1 teaspoon salt

For the Dressing

1 cup sour cream
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt

Mix-Ins

1 cup shredded cheddar cheese
1/2 cup cooked bacon bits
1/4 cup chopped green onions
1/4 cup chopped fresh chives

👨‍🍳Directions

1Preheat oven to 400 degrees F. Pierce potatoes with a fork and rub with olive oil and salt. Place on a baking sheet.
2Bake for 45 to 60 minutes, until tender when pierced with a fork. Let cool completely.
3Peel the potatoes if desired, then cut into 1 inch cubes. Place in a large bowl.
4In a separate bowl, whisk together sour cream, mayonnaise, Dijon mustard, garlic powder, black pepper, and salt.
5Pour the dressing over the potatoes and gently fold to coat.
6Add cheddar cheese, bacon bits, green onions, and chives. Fold until combined.
7Cover and refrigerate for at least 1 hour before serving. Garnish with extra chives if desired.

🔧Equipment

Baking sheet
Large pot
Mixing bowls
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 520mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 10g

📝Notes

For a lighter version, you can use Greek yogurt in place of some or all of the sour cream. This salad can be made a day ahead and tastes even better after the flavors meld.

Watch Video Of How Baked Potato Potato Salad Works

This baked potato potato salad is always a hit at our family gatherings because it combines two favorite dishes into one easy side. It works well for any occasion from a casual weeknight dinner to a holiday potluck. I hope you give it a try and it becomes a staple in your home too.

❓ Frequently Asked Questions About Baked Potato Potato Salad

1. Can I use leftover baked potatoes for this salad?

Yes, leftover baked potatoes work great. Just make sure they are fully cooled before cubing and mixing with the dressing.

2. How long does baked potato potato salad last in the fridge?

It will keep for 3 to 4 days in an airtight container in the refrigerator. Stir before serving.

3. Can I make this salad dairy free?

You can substitute dairy free sour cream and mayonnaise, and use a dairy free cheese shreds. The flavor will still be good.

4. Do I have to peel the potatoes?

No, leaving the skins on adds texture and nutrients. Just scrub them well before baking.

5. What other add ins can I use?

Chopped celery, red onion, or diced ham are nice additions. You can also add a sprinkle of smoked paprika on top.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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