This baked potato salad features tender baked potatoes tossed with creamy mayonnaise and sour cream dressing, shredded cheddar cheese, crisp bacon, and fresh green onions. Perfect for potato salad recipes, easy side dishes, barbecue sides, and holiday salads, it’s a flavorful addition to family meals, picnics, or potlucks.

Ingredients

Potato Salad:

3 pounds Russet potatoes, scrubbed and pierced with a fork
1 ¼ cups shredded cheddar cheese, divided
⅓ cup chopped green onions, plus extra for garnish
6–7 slices bacon, cooked and crumbled or sliced, divided

Dressing:

¾ cup mayonnaise
¾ cup sour cream (regular or light)
2 teaspoons apple cider vinegar
1 teaspoon yellow mustard
1 teaspoon seasoned salt (e.g., Lawry’s)
½ teaspoon freshly ground black pepper, or to taste

Instructions

Preheat the oven to 400°F (200°C). Bake the potatoes until tender, about 45–60 minutes, then let them cool slightly.
Once cool enough to handle, cut the potatoes into bite-sized pieces and place them in a large mixing bowl.
Add half of the shredded cheddar, ⅓ cup chopped green onions, and half of the bacon to the potatoes.
In a separate bowl, mix together the mayonnaise, sour cream, apple cider vinegar, mustard, seasoned salt, and black pepper until smooth.
Pour the dressing over the warm potatoes and gently toss to coat all ingredients evenly.
Sprinkle the remaining cheddar and bacon on top, and garnish with extra green onions.
Serve immediately or chill for a few hours to allow flavors to meld.

Why You’ll Love This Recipe

This baked potato salad combines tender baked potatoes with creamy dressing, cheddar cheese, and crisp bacon for a hearty, flavorful dish. It’s perfect for barbecues, family dinners, or potlucks, offering a comforting twist on a classic potato salad.

Tips

Bake the potatoes with skins on for added flavor and texture.
Use a fork to poke potatoes before baking to prevent bursting.
Toss gently to avoid breaking the potatoes too much.
Chill for 1–2 hours before serving for more flavorful results.

Variations and Substitutions

Cheese: Try smoked cheddar, pepper Jack, or a Mexican blend.
Bacon alternatives: Use pancetta or turkey bacon for a different flavor.
Dressing: Swap sour cream for Greek yogurt for a lighter version.
Herbs: Add fresh dill, parsley, or chives for extra freshness.

FAQs

Q: Can I make this salad ahead of time?
A: Yes! Prepare it a few hours in advance and refrigerate. Toss gently before serving.

Q: Can I serve this salad warm?
A: Absolutely. It’s delicious warm or chilled.

Q: How long does it last in the fridge?
A: Store in an airtight container for 3–4 days.

Serving

Serve as a side for grilled meats, sandwiches, or as part of a picnic spread. It pairs well with burgers, steaks, or roasted chicken.

Suggestions

Top with extra crispy bacon or a sprinkle of smoked paprika before serving.
Add diced bell peppers or celery for extra crunch.
Serve in individual bowls for gatherings or potlucks to make it easy for guests to enjoy.