The Ultimate Creamy Baked Potato Salad Recipe for Family Gatherings

Potato salads have become a staple at summer gatherings, with this creamy baked potato salad recipe delivering a mouthwatering twist on the classic side dish.

Crisp bacon bits and sharp cheddar cheese dance alongside tender potatoes, creating a flavor explosion that will leave everyone asking for seconds.

Roasted in the oven, the potatoes develop a rich, golden exterior that adds depth to every single bite.

Tangy sour cream and fresh chives blend perfectly to create a smooth, irresistible dressing that coats each potato chunk.

The combination of textures and flavors makes this dish stand out from traditional potato salads.

Served warm or chilled, this crowd-pleasing recipe promises to be the star of any backyard cookout or potluck.

Prepare to become the culinary hero who brings the most memorable side dish to the table.

Creamy Baked Potato Salad: Why It Steals the Show

• Transform classic potato salad into a luxurious baked version that brings restaurant-quality taste right to your kitchen.
• Flexible recipe allows you to keep potato skins or remove them, giving you total control over texture and presentation.
• Prepare ingredients in advance and quickly assemble when ready to serve, perfect for busy families and last-minute gatherings.
• Packed with irresistible toppings like crispy bacon, melted cheese, and fresh green onions that appeal to all ages and taste preferences.

What Goes Into Creamy Baked Potato Salad

• Potatoes: Hearty root vegetables that form the base of this creamy salad.
• Sour Cream, Mayonnaise: Creamy dairy ingredients that create a rich and tangy dressing.

• Bacon, Cheese: Savory toppings that add flavor and texture to the potato salad.
• Green Onions: Fresh herbs that provide a mild onion flavor and bright color.

• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.

Potato Salad Prep: Equipment & Tools Guide

• Baking sheet: Essential for roasting potatoes in the oven.
• Large mixing bowl: Perfect for combining potatoes and dressing.
• Medium bowl: Ideal for preparing the creamy dressing.
• Sharp knife: Needed for cutting potatoes into bite-sized pieces.
• Cutting board: Provides a stable surface for chopping ingredients.
• Fork or knife: Used to prick potatoes before baking.
• Wooden spoon or spatula: Great for gently folding ingredients together.
• Measuring cups and spoons: Helps ensure accurate ingredient proportions.

How to Whip Up Creamy Baked Potato Salad

Step 1: Roast Potatoes in the Oven

Crank up your oven to a toasty 400F (200C).

Scrub the potatoes clean and give them a few pokes with a fork to let steam escape.

Slide them onto a baking sheet and roast for about an hour until they’re super soft when pierced with a fork.

Once done, let them cool down completely.

Step 2: Prepare Potato Chunks

Decide on your potato skin strategy – either peel completely or keep half the skins on for extra texture.

Chop the cooled potatoes into bite-sized pieces that’ll make scooping easy.

Step 3: Whip Up Creamy Dressing

Grab a mixing bowl and blend sour cream and mayonnaise until they’re perfectly smooth and integrated.

The goal is a silky, dreamy sauce that’ll coat every potato morsel.

Step 4: Season and Mix Potatoes

Transfer potato chunks to a large serving bowl.

Shower with salt and pepper.

Pour in the creamy dressing, using just enough to thoroughly coat the potatoes without drowning them.

Gently fold everything together to keep the potatoes intact.

Step 5: Add Delicious Toppings

• Crispy bacon bits
• Chopped green onions
• Shredded cheese

Fold gently to distribute without mashing the potatoes.

Step 6: Final Garnish and Serving

Top the salad with the remaining bacon, green onions, and cheese for a gorgeous presentation.

Serve right away or chill until mealtime.

Potato Salad Success: Pro Tips You’ll Love

• Pierce potatoes multiple times to prevent bursting and ensure even cooking. Choose russet potatoes for the best fluffy texture.
• Keep potato skins for extra nutrients and rustic appearance. Half-peeled potatoes add visual interest and varied texture to the salad.
• Mix sour cream and mayonnaise until smooth to prevent lumpy sauce. Adjust dressing amount to coat potatoes without drowning them.
• Fold ingredients softly to prevent potato pieces from breaking. Use a wide spatula and light hand for maintaining potato integrity.
• Let salad rest in refrigerator for 30 minutes before serving to allow ingredients to meld and develop deeper taste profile.

Creamy Baked Potato Salad: Recipe Variations

• Vegan Potato Delight: Replace sour cream and mayonnaise with cashew cream. Swap bacon for crispy tempeh bits. Use nutritional yeast instead of cheese for a plant-based version.
• Herb-Infused Potato Medley: Add fresh dill, chives, and parsley to the dressing for an aromatic herb explosion. Mix in roasted garlic for extra depth of flavor.
• Spicy Southwest Potato Salad: Incorporate diced jalapeños, cilantro, and a dash of cumin. Top with pepper jack cheese and crumbled chorizo for a zesty kick.
• Mediterranean-Style Potato Salad: Mix in crumbled feta cheese, kalamata olives, and sun-dried tomatoes. Replace traditional dressing with Greek yogurt and olive oil blend.

Serving Suggestions for Creamy Baked Potato Salad

• Backyard BBQ Buddy: Perfect as a hearty side dish for summer grilling parties, this potato salad complements grilled meats and burgers beautifully.
• Party Platter Star: Ideal for potlucks and gatherings, this creamy potato salad looks impressive and tastes delicious when served in a large, decorative serving bowl.
• Picnic Perfect Plate: Pack this salad in a sealed container for outdoor adventures, as its sturdy ingredients hold up well during transportation and remain tasty at room temperature.
• Brunch Brilliance: Serve alongside eggs, quiche, or breakfast casseroles for a satisfying mid-morning meal that adds rich, comforting flavors to your weekend brunch spread.

Potato Salad Storage and Make-Ahead Advice

• Store leftovers in an airtight container for up to 3-4 days. Cover the potato salad completely to prevent drying out and absorbing other refrigerator odors.
• Not recommended due to mayonnaise and sour cream, which separate and become watery when thawed, compromising texture and taste.
• Warm in 30-second intervals, stirring between each interval to distribute heat evenly. Add a small splash of milk or sour cream to restore creaminess if needed.
• Enjoy directly from the refrigerator as a chilled side dish. Let sit at room temperature for 10-15 minutes before serving to enhance flavor and soften slightly.

FAQs

• Can I use different types of potatoes for this recipe?

Yes, you can use Russet, Yukon Gold, or red potatoes. Each type will give a slightly different texture and flavor to the salad.

• Is it necessary to bake the potatoes, or can I boil them?

Baking is recommended for a more authentic baked potato flavor and drier texture. Boiling can make the potatoes waterlogged and less flavorful.

• How can I make this recipe vegetarian?

Simply omit the bacon and replace it with crispy roasted mushrooms or additional cheese for a similar crunchy texture.

• Can I prepare this potato salad in advance?

Yes, you can make it a day ahead. Just add the toppings right before serving to keep them crisp and fresh.

Creamy Baked Potato Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Creamy baked potato salad recipe brings together classic comfort and fresh flavors from midwestern kitchens. Crisp bacon, tangy sour cream, and green onions create a crowd-pleasing side dish you’ll want to share at summer gatherings.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 pounds (907 grams) russet potatoes
• 8 slices bacon
• 1 cup (240 milliliters) shredded cheddar cheese

Creamy Components:

• 1 cup (240 milliliters) sour cream
• 1 cup (240 milliliters) mayonnaise

Seasoning and Garnish:

• 5 green onions
• Salt
• Freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (200°C). Scrub potatoes clean and puncture multiple times with a fork to allow steam release during baking.
2. Roast potatoes for 50-60 minutes until completely tender when pierced with a fork. Allow potatoes to cool to room temperature.
3. Decide on potato skin preference: either fully peel or maintain half the skins for rustic texture. Chop potatoes into uniform bite-sized cubes.
4. Whisk sour cream and mayonnaise in a mixing bowl until silky and completely integrated, creating a smooth base for the salad.
5. Transfer potato chunks into a large serving bowl. Season generously with salt and pepper. Pour dressing over potatoes, gently folding to ensure even coating without mashing the potatoes.
6. Incorporate most of the crumbled bacon, chopped green onions, and shredded cheese into the potato mixture, maintaining the salad’s structural integrity.
7. Artfully scatter remaining bacon, green onions, and cheese across the top for visual appeal and added flavor dimension. Serve immediately or chill for later consumption.

Notes

• Customize potato skins by keeping some skin on for added texture and rustic flavor, enhancing the dish’s homemade feel.
• Ensure potatoes are completely cooled before mixing to prevent dressing from becoming runny and maintain salad’s creamy consistency.
• Substitute regular bacon with turkey bacon or tempeh bacon for lighter, vegetarian-friendly alternatives that still provide delicious crunch.
• Experiment with different cheese varieties like sharp cheddar or smoked gouda to create unique flavor profiles and personalize the salad.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 30 mg