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Baked Potato Salad

Baked Potato Salad

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I enjoy 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 in at least one recipe before we slide into a season of stews and soups.  Here is our new favorite recipe for a baked potato salad.  This recipe would be great for any of your summer dinner parties.

Baked Potato Salad | Chez Us

 

Potato salad has been on my mind for a few weeks now.  I blame it for 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 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.

More delicious Potato Salad Recipes

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
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

Ingredients: 

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:

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.

Unwrap the potatoes, set aside and let them cool.

While the potatoes are baking, cook the bacon until crispy.  Place on a paper towel to remove any extra fat.

In a small bowl mix together the vinegar, mayo, sour cream, chives, and onions.  Set aside.

Cut the potatoes into small pieces, place into a serving bowl and then mix in the dressing and half of the bacon.

Garnish with rest of the bacon.

Serve.

Eat.

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Rebecca

Wednesday 18th of September 2019

Back in the 90s, my sister and I owned a small restaurant and served a Baked Potato Salad that we ordered from Sysco. It was one of our biggest sellers! This looks like possibly a similar recipe. Can you tell me if this is it?

Denise Woodward

Wednesday 18th of September 2019

Hello Rebecca, this recipe is a creation of Chez Us. Hopefully you try it out and love it as much as the one you enjoyed in the 90s.

Betsy @ Desserts Required

Sunday 17th of August 2014

I LOVE a potato salad loaded with bacon. Great idea to bake the potatoes. I never thought of that before!

La Cuisine d'Helene

Friday 8th of August 2014

I like potato salad and might try with sour cream next time. I like the topping with bacon!