Perfect for summer barbecues.
This Baked Potato Salad has everything you love about a classic baked potato in an easy side dish. Roasted Yukon Gold potatoes are tossed with a creamy sour cream dressing, crispy bacon, sharp cheddar, fresh chives, and green onions for a potato salad that’s rich, savory, and perfect for cookouts, weeknight dinners, and everything in between!
Summer Salads
Summer is the best time of year for all the salads! Pasta, potato, fresh veggie salads, it’s really endless.
With all the grilling we do in the summer, I’m always looking to switch up the side dishes to keep things extra interesting.
This potato salad is creamy, tastes like a baked potato in a bowl, and isn’t overly heavy. A little mayonnaise for the fat and flavor but sour cream is the base of the dressing keeping it a bit lighter. The golden potatoes add such a great contrast to the creaminess of potato salads. It’s such a great switch from the mayo-based, heavy potato salads we all still know and love.
Ingredients
Yukon Gold potatoes roast until crisp around the edges and a creamy sour cream dressing coats every bite. Sharp cheddar, crispy bacon, fresh chives, and green onions finish the salad to give it that classic loaded baked potato feel.
Potato Ingredients
- Yukon gold potatoes – the perfect creamy potato
- olive oil
- kosher salt – I use Diamond Crystal in all my recipes
- black pepper – to taste
Dressing & Salad Ingredients
- sour cream – the base of the dressing
- mayonnaise
- dijon mustard
- white vinegar
- sharp cheddar cheese – freshly shredded
- bacon – you can use fresh or the fully cooked kind
- chives
- green onions
- garlic powder
- onion powder
- kosher salt
- black pepper
How to Make Baked Potato Salad
Roast the Potatoes: Toss the potatoes with olive oil, salt, and pepper, then roast until golden and crisp.
Cook the Bacon: Cook the bacon until crispy, then chop into bite sized pieces.
Make the Dressing: Whisk together the sour cream, mayonnaise, dijon, vinegar, and seasonings until smooth.
Toss Everything Together: Let the potatoes cool slightly before gently mixing with the dressing, cheddar, bacon, chives, and green onions.
Serve: Enjoy right away or refrigerate until ready to serve.
What to Serve with Baked Potato Salad
Baked Potato Salad goes great with all your favorite summer mains. Like:
- Grilled barbecue chicken
- Herby grilled chicken
- Marinated skirt steak
- Burgers
- Pulled pork sandwiches
- Hot dogs
How to Make Baked Potato Salad Ahead of Time
This potato salad can be made up to 1 day in advance and stored in an airtight container in the fridge. For the best flavor and texture, let it sit at room temperature for about 20 minutes before serving.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Equipment I Use to Make Baked Potato Salad
- Fun Speckled Mixing Bowls – Great light weight bowls for mixing just about everything
Frequently Asked Questions
Can I make this ahead of time?
Yes! It can be made up to one day in advance.
Should I peel the potatoes?
Yukon Gold potatoes have thin, tender skins, so peeling isn’t necessary.
Can I serve this warm?
Absolutely! It’s delicious served slightly warm, at room temperature, or chilled.
Can I use another type of potato?
You can use Russet potatoes, just be gentle when stirring as they tend to break apart a little easier.
Baked Potato Salad
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
Ingredients
For the Potatoes
- 1½ pounds Yukon Gold potatoes, cut into medium sized pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the Dressing
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad
- ½ cup sharp cheddar cheese, shredded
- 4 slices bacon, cooked until crispy and chopped
- 1½ tablespoons chives, chopped
- ¼ cup green onions, sliced
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Add 1½ pounds chopped potatoes, 1 tablespoon olive oil, 1 teaspoon kosher salt, and ¼ teaspoon black pepper to the baking sheet. Toss until evenly coated and spread into a single layer. Roast for 30-40 minutes, flipping halfway through, until golden brown and crisp around the edges.
- While the potatoes roast, cook 4 slices of bacon until crispy. Let cool and chop.
- In a large mixing bowl, whisk together ½ cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 teaspoon white vinegar.
- Let the potatoes cool for 10-15 minutes so they are still slightly warm but no longer hot. Add the potatoes to the bowl along with ½ cup shredded sharp cheddar, 4 slices chopped bacon, 1½ tablespoons chopped chives, and ¼ cup sliced green onions. Gently toss until evenly coated.
- Serve immediately or refrigerate until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dishes
- Method: Oven
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