Print

Baked Potato Salad

Close-up of creamy baked potato salad with cheddar, bacon, and green onions in a white bowl on rustic wood background.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and comforting take on potato salad, this recipe features potatoes roasted to a golden-brown with slightly crispy edges, tossed in a creamy, tangy dressing loaded with sharp cheddar, crispy bacon, and fresh green onions. Inspired by a loaded baked potato, it’s a crowd-pleasing side dish perfect for potlucks, cozy dinners, and game day spreads.

Ingredients

Scale

3 lbs Yukon Gold or Red Potatoes, scrubbed and cubed

2 tablespoons Olive Oil

Salt and Black Pepper to taste

8 slices Bacon, cooked and crumbled

1 cup Sour Cream

1/2 cup Plain Greek Yogurt or Mayonnaise

1 1/2 cups Sharp Cheddar Cheese, shredded

1/2 cup Green Onions, thinly sliced

1 teaspoon Garlic Powder

Instructions

1. 1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash, scrub, and pat dry the potatoes. Cut them into uniform 1-inch cubes.

2. 2. Roast the Potatoes: Place the potato cubes on a large, rimmed baking sheet. Drizzle with olive oil and generously season with salt and pepper. Toss to coat evenly. Spread into a single layer, using two pans if necessary to avoid overcrowding. Roast for 25-35 minutes, flipping halfway through, until golden brown, tender, and slightly crispy on the edges.

3. 3. Cook the Bacon: While the potatoes are roasting, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble or chop into small pieces.

4. 4. Mix the Creamy Dressing: In a large mixing bowl, combine the sour cream, Greek yogurt (or mayonnaise), garlic powder, half of the shredded cheddar cheese, half of the crumbled bacon, and half of the sliced green onions. Stir until well combined.

5. 5. Combine and Serve: Allow the roasted potatoes to cool for a minute or two, then carefully transfer the warm potatoes to the bowl with the dressing. Gently fold everything together until the potatoes are evenly coated. The warmth from the potatoes will help melt the cheese.

6. 6. Garnish and Enjoy: Top the potato salad with the remaining shredded cheese, crumbled bacon, and sliced green onions. Serve immediately while warm.

Notes

Pro Tips: For best results, do not overcrowd the baking pan to ensure potatoes roast rather than steam. Ensure potatoes are completely dry before tossing with oil for maximum crispiness. Adding the warm potatoes to the dressing helps the cheese melt and the flavors meld.

Substitutions: Russet potatoes can be used, but handle gently as they are softer. For a vegetarian version, omit bacon and add a pinch of smoked paprika. Other cheeses like Colby Jack, Pepper Jack, or smoked Gouda work well. Additions like steamed broccoli, corn, or diced jalapeño can be included.

Make-Ahead: Components can be prepped a day in advance. Roast the potatoes, cook the bacon, and shred the cheese, storing each separately in the refrigerator. Reheat the potatoes in the oven before combining with the other ingredients to serve warm.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven at 350°F (175°C) for 15-20 minutes. Freezing is not recommended as the dressing may separate.

Nutrition

Find it online: https://mimarecipes.com/baked-potato-salad/