READY IN ABOUT 9 hrs

Baked Potato Salad

Read Reviews (23)

"This is an unusual recipe for potato salad. It is a switch from your everyday mayonnaise-based salad. It's like a baked potato in a bowl!" — chefheather

Directions

Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.
Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

Kitchen-Friendly View

PREP 30 mins
COOK 20 mins
READY IN 8 hrs 50 mins

Reviews More Reviews

Sep 13, 2010

I did it a bit differently... my fiance is a chef and gave me some pointers. I actually baked the potatoes. It took a bit longer but really gave it the baked potato taste. I also left the skins on them, they held up better when I cut them. I used scallions instead of dried chives as well. Overall, very good! Oh, and I put a touch of bacon grease in it, (so bad I know!) but it just gave it a bit more flavor. I am taking it to a cookout, so we will see how well it is received there!

—mommatiffany

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May 03, 2011

To save time, I used pre-cooked packaged bacon pieces. I made a half recipe of this but used the full amount of mayonnaise AND I added extra spices, like onion powder/garlic powder/hot sauce and omitted the salt. I also roasted my potatoes for added oomph (we've found that roasting potatoes just tastes better in potato salad). Because I had it to use and wanted to stretch my salad, I added in some chopped green onion, celery and a couple chopped hard boiled eggs. Tasty and quite simple.

—Sarah Jo

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27 Ratings

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Feb 16, 2011

I get SO SO many requests for my recipe when I make this potato salad and I now make it without the actual recipe. You can really just throw it together in whatever proportions you want. My trick is stirring in two tablespoons of white vinegar with the potatoes immediately after you drain them and they are still hot. This gives the salad the perfect little zing that everyone seems to love. I think this is why I always get requests for the recipe. DO NOT use dried chives. Use fresh or even better...USE GREEN ONIONS/SCALLIONS. Much tastier and more eye appeal.They don't get lost in the salad. BEWARE: once you take this to a gathering, it will be YOUR thing to bring forever and always!!

—howiserin

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Jul 11, 2011

Wonderful salad that tasted just like a "baked potato" with all the fixin's! I used red skinned poatoes and left the skins on and opted to use green onion as it's mild in flavor and pairs well with baked potatoes vs. dried chives - basically eyeballing the ingredients. I used Hellman's light mayo along with the sour cream and added a few splashes of white wine vinegar. I also added some chopped fresh chives on top to pretty it up - YUM!

—Jillian

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Sep 07, 2010

Very good, but I made a few changes. I got baby potatoes and cut them into 1 inch cubes. I roasted them with 2 Tbsp of butter in a covered pan for 30 mintues. I find the potatoes hold their shape better this way and taste more like a baked potato. I didn't use mayo and used a package of bacon pieces instead of making bacon, to save time. I used fresh scallions as well. We prefer to eat this at room temp. or just slightly chilled. My family loved it.

—buggymom

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Aug 01, 2011

Sampled this receipe right after making it and almost had a heart attack. It was not good. BUT I let it set overnight and tried it again the next morning and it was perfect! People raved about how good it was.

—tstone

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Feb 01, 2011

I made this for my husband's birthday party and it was a winner! I substituted the chives with green onion. I also used the whole pack of thick cut bacon. With extra sharp cheddar, it was a delight.

—myndboglyn

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Jul 16, 2011

Fantastic!! The little bit of mayo that went into this was the perfect touch for the sour cream. Great flavors.

—Holly21602

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Nutrition

Calories
322 kcal
16%

Carbohydrates
28.6 g
9%

Cholesterol
48 mg
16%

Fat
17.5 g
27%

Fiber
3.4 g
14%

Protein
13.2 g
26%

Sodium
614 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Potato Salad

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 322
Calories from Fat: 157

% Daily Value *
Total Fat 17.5g 27 %
Saturated Fat 8.7g 43 %
Cholesterol 48mg 16 %
Sodium 614mg 25 %
Potassium 772mg 22 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 3.4g 14 %
Protein 13.2g 26 %
** Sugars 1.4g
Vitamin A 7 %
Vitamin C 51 %
Calcium 24 %
Iron 16 %
Thiamin 23 %
Niacin 42 %
Vitamin B6 33 %
Magnesium 17 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.