Pat's Baked Potato Salad Recipe -
Pat's Baked Potato Salad  Recipe
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Pat's Baked Potato Salad

Recipe by  

"This is much more than potato salad. It's a colorful potato side dish which complements just about any entree."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain thoroughly.
  2. Meanwhile, 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, then crumble. Set the bacon aside.
  3. Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  4. Combine the potatoes, Cheddar cheese, relish, onion, and olives in a large bowl. Stir in the mayonnaise, celery salt, and black pepper. Transfer the mixture into the prepared baking dish, and sprinkle with bacon.
  5. Bake in the preheated oven until the potatoes are browned and the cheese is melted, about 45 minutes.
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  • Cook's Note
  • This casserole can be made early in the day and refrigerated. Just bring to room temperature before putting into the oven.

Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2011

Made this for Recipe Group and we loved it! I did boil my potatoes whole because I like the texture of them better that way. Also, all I had on hand was shredded cheddar cheese, so I went with that. I thought the amount of mayo was not gonna be enough, but I followed the recipe anyway and it turned out perfectly creamy and delicious! I prepared this the night before, so that I could just bake it when I was ready and that worked out very well. My oven is super hot, so it only took about 25 mins. to bake. I served it with 'slow cooker ham' fron this site, which was a perfect match. This was a BIG hit with my family, and I will be making this again and again! Thanks for sharing! :)

Most Helpful Critical Review
Nov 09, 2011

Made for Recipe Group. I did not add olives as I don't like them and used celery flakes instead of celery salt. I'm assuming they add saltiness to the potatoes, because without them they lack any salt. That is an easy enough fix. I like hot German potato salad, but didn't care for the pickle relish in this. Maybe it's just a mind thing. Thanks for the recipe!


16 Ratings

Oct 25, 2011

Recipe Group selection 10/22/11. I have had and made hot potato salad in the past that wasn't well received, so I worried about this one. I omitted the relish and olives due to personal tastes, but there was plenty of flavor from the bacon and cheese. I used red skin potatoes so I didn't peel them and it worked just fine. Thanks for a very nice recipe.

Oct 27, 2011

Absolutely delicious and addicting! I was a tad skeptical about the relish and almost left it out, but I am so glad I didn't because IT made this potato salad. There was just the right amount of creaminess from the mayo and sweetness from the relish. I sprinkled extra bacon and cheese on top and the family couldn't stop saying how good it was. This will be a definite keeper in my house

Oct 29, 2011

Recipe Group Selection: 22, October '11 My husband took one bite and said "This is good!" I had a bunch of leftover baked potatoes so I used those with the skins on for this recipe. I was hesitant to use the sweet pickle relish as I am not a fan of it. I'm so glad I used it as it really adds to this delicious dish. I did omit the olives because we don't care for them. The mayonnaise is just the right amount with the cheese cubes because when they melt it makes for a very creamy potato. Thanks lutzflcat for sharing your recipe. RG made a great choice!

Oct 24, 2011

Made this for the Recipe Group. We loved it! I'm with Christina on thinking that the amount of mayo wasn't gonna be enough but it was perfect! I didn't bake my bacon on top cause I thought it would over cook since it was already cooked perfect so I just sprinkled it on when the potatoes were done. Tons of flavor and delicious! Thanks!

Mar 03, 2012

This was quite good...I did make a few subs based on what I had on hand. I used baby yukon golds, shredded cheese, and bacon bits. Had no green olives, but don't care for them anyway. Topped with green onions. I really enjoyed it; hubby preferred it cold the next day. Thanks for sharing!

Dec 10, 2011

Fixed as written except used shredded cheese instead of cubed. The addition of the relish and olives give it a sweet/salty dimension that is a nice touch. Will keep in the rotation


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  • Calories
  • 253 kcal
  • 13%
  • Carbohydrates
  • 21.9 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 556 mg
  • 22%

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

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