Baked Potato Salad Recipe from Tastes Better From Scratch

The Best Kind of Potato

I think baked potatoes are the coziest food. They are warm and fluffy inside. They feel like a hug from the inside out.

That is why I love this salad. It tastes just like a loaded baked potato. But you can eat it with a spoon at a picnic. Isn’t that a fun idea? What is your favorite picnic food to share?

A Little Story About Bacon

My grandson once tried to cook bacon for this recipe. He got so excited. He put a whole pound in the pan at once.

Let’s just say we had a very smoky kitchen. I still laugh at that. Now I cook my bacon slowly. This matters because good food is about the stories we make, not just the meal.

Let’s Get Cooking

First, heat your oven to 400 degrees. Wash your potatoes and poke them with a fork. This lets the steam out. Bake them for about an hour.

You will know they are done when a fork slides in easily. Let them cool completely. This part is hard because they smell so good. But a cool potato won’t turn to mush in your salad.

The Secret is the Skin

Here is my favorite trick. Peel half the potatoes. Leave the skin on the other half. This gives you that true baked potato feeling in every bite.

Fun fact: Did you know potato skins have lots of good nutrients? That is a win-win. Do you like potato skins, or do you peel them all off?

Mixing it All Up

Mix the sour cream and mayonnaise in a bowl. It makes a tangy, creamy sauce. Add your chopped potatoes to a big bowl. Season them well with salt and pepper.

Pour the sauce over the potatoes. Gently stir to coat them. Then add most of your bacon, onions, and cheese. Save a little for the top. Doesn’t that look amazing?

Why This Salad is Special

This recipe is not just about taste. It is about sharing. Bringing a big bowl to the table brings people together.

That is what good food does. It feeds our bodies and our hearts. This matters more than any single ingredient. What food makes you feel connected to your family?

Ingredients:

Ingredient	Amount	Notes
Russet potatoes	2 pounds (about 6 medium)
Sour cream	1 cup
Mayonnaise	1 cup
Bacon	8 slices	Cooked and chopped
Green onions	5	Chopped
Cheddar cheese	1 cup	Shredded
Salt and black pepper	To taste

My Cozy Baked Potato Salad

I have always loved a good baked potato. Its fluffy inside is such a comfort. So one day, I thought, why not turn that cozy feeling into a salad? This recipe does just that. It tastes like a loaded baked potato in every single bite. It’s perfect for family picnics or a simple weeknight dinner.

Step 1

First, heat your oven to 400 degrees. Give those potatoes a good wash. Then poke them all over with a fork. This lets the steam out while they bake. I learned that the hard way once! (My oven door had a little potato explosion. What a mess!)

Step 2

Bake them for about an hour. You will know they are done when a fork slides in easily. Let them cool down completely. This part takes patience. I usually read a book or water my plants. What’s your favorite way to pass time in the kitchen? Share below!

Step 3

Now, for the fun part. You can peel all the potatoes. Or leave the skins on half of them. I like the skins for that real baked potato feel. Then, just chop them into little, bite-sized pieces. Doesn’t that smell amazing?

Step 4

In another bowl, mix the sour cream and mayonnaise. Stir it until it’s nice and smooth. Pour this sauce over your potato pieces. (A hard-learned tip: start with just half the sauce. You can always add more later!) Gently stir to coat everything.

Step 5

Finally, add most of the bacon, green onions, and cheese. Save a little bit for sprinkling on top. Give it one last gentle stir. Then, sprinkle your saved toppings over everything. It looks so pretty this way. I still laugh at how fast the bacon disappears when my grandkids are around.

Cook Time	1 hour
Total Time	1 hour 30 minutes
Yield	6 servings
Category	Side Dish

Let’s Mix It Up!

This salad is wonderful as it is. But sometimes, it’s fun to play with your food. Here are a few twists I’ve tried over the years. They each add a little something special.

The Ranch Lover

Swap the sour cream for ranch dressing. It adds a zesty, herby flavor that is so good.

The Garden Veggie

Leave out the bacon. Add a whole cup of chopped fresh veggies instead. I love cucumber and radishes for a cool crunch.

The Little Spicy

Mix in a chopped jalapeño. Or add a big spoonful of your favorite hot sauce. It gives the salad a nice little kick.

Which one would you try first? Comment below!

Serving Your Masterpiece

This potato salad is a star all on its own. But I love serving it with a simple grilled chicken breast. Or a juicy hamburger right off the barbecue. It also looks lovely on a big platter with a sprinkle of fresh chives.

For a drink, a tall glass of iced tea with lemon is my go-to. It’s so refreshing. If you’re feeling fancy, a light lager beer pairs wonderfully with the smoky bacon. Which would you choose tonight?

Keeping Your Potato Salad Perfect

Let’s talk about keeping this salad happy. Store it in a tight-lidded container in the fridge. It will stay good for about three days. I do not recommend freezing this one. The potatoes get a funny, watery texture.

You can make the whole dish a day ahead. This lets the flavors get to know each other. It actually tastes better the next day. I once made it for a church picnic the night before. Everyone asked for the recipe.

Storing food well saves you time and money. You get to enjoy your hard work later. It makes weeknight dinners so much easier. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your potato salad too dry? You might not have used enough sauce. Gently stir in another spoonful of the mayo and sour cream mix. This will coat everything nicely.

Are the potatoes falling apart? Make sure they are completely cool before you mix. I remember when I was in a hurry. I used warm potatoes and made mashed potato salad! Getting the texture right makes the salad more enjoyable to eat.

Does it need more flavor? Do not be shy with the salt and pepper. Seasoning well makes all the ingredients pop. This is the secret to a confident cook. Which of these problems have you run into before?

Your Potato Salad Questions Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your bacon labels to be sure.

Q: Can I make it ahead? A: Absolutely! Make it a day before. The flavors blend together beautifully.

Q: What can I use instead of mayo? A: Plain Greek yogurt is a great swap. It adds a little tang.

Q: Can I double the recipe? A: Of course! Use a very large bowl for mixing. Fun fact: This salad is a favorite at big family reunions.

Q: Any other add-in ideas? A: A spoonful of sweet pickle relish is lovely. It adds a sweet little crunch. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It holds so many good memories for me. Food is best when shared with people we love.

I would love to see your creation. Your table is a special place. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.