I LOVE being part of the Food Network seasonal food blogger gatherings but have not had a chance to participate in a long time.  Summer is definitely one of my favorite seasons for cooking, and I knew I had to sneak at least one recipe in before we slide into a season of squash and comfort foods.  Here is our new favorite potato salad for Summer Soiree.


Baked Potato Salad  |  Chez Us


Potato salad has been on my mind for a few weeks now.  I blame it from planning a weekend of camping for Lenny’s birthday.  I had hopes of making a big batch, and bringing it along but last minute I decided to wait.  As soon as we got home, I got back in the kitchen and whipped up a batch.

I LOVE potato salad, all that creamy goodness mashed in with one of my favorite foods.  For this potato salad recipe I wanted to change things around from how I normally make a potato salad.  I had seen a few recipes floating around for a loaded baked potato salad, and decided to play around with that idea.  I baked the potatoes instead of boiling them, which was a a genius ideas as there is no added moisture in the salad.  The dressing is loaded with everything that should be placed in a baked potato;  sour cream, chives, green onions and lots of crispy bacon.

For more potato salad inspiration, check out the recipes these delicious food bloggers made.

The Heritage Cook: French Potato Salad with Haricot Vert (Gluten-Free)
Weelicious: Blue and White Potato Salad
Napa Farmhouse 1885: Mom’s Potato Salad (the Best Ever!)
Red or Green: Spicy Potato Salad with Jalapeno and Vinegar Vinaigrette
Feed Me Phoebe: Healthy Greek Potato Salad
Elephants and the Coconut Trees: Creamy Potato Salad with Mint
In Jennie’s Kitchen: Warm Smashed Roasted Potato Salad
FN Dish: 10 New Ways to Do Up Potato Salad
Domesticate Me: Warm Roasted Potato Salad with Pancetta, Sun-Dried Tomatoes and Arugula

Recipe:  Baked Potato Salad

** serves 4 – 6 people, depending on their appetites


  • 2 pounds russet potatoes, washed, dried and pricked all over with a fork
  • 2 tablespoons red vinegar
  • 1/2 cup mayo
  • 1 cup sour cream
  • 2 tablespoons chives, finely minced
  • 5 green onions, finely diced
  • 8 strips bacon, cut into small dice

How to:

  1. Preheat the oven to 425.  Wrap the potatoes in foil, and place into the oven, and bake for 45 – 55 minutes.  You will them a little firm but still soft.  Not mushy.
  2. Unwrap the potatoes, set aside and let them cool.
  3. While the potatoes are baking, cook the bacon until crispy.  Place on a paper towel to remove any extra fat.
  4. In a small bowl mix together the vinegar, mayo, sour cream, chives and onions.  Set aside.
  5. Cut the potatoes into small pieces, place into a serving bowl and then mix in the dressing and half of the bacon.
  6. Garnish with rest of the bacon.
  7. Serve.
  8. Eat.





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