This baked potato salad is the perfect potluck, summer or barbecue side dish! It’s loaded with everything you would love on a baked potato, like green onions and bacon! Mayo, sour cream, Dijon mustard, paprika and onion powder liven it up and hard boiled eggs and potatoes keep it classic!
This is the perfect picnic side dish, I always gets good reviews when I bring it and it can be made a day ahead of time if needed. It will also last in your refrigerator for 3-5 days if leftovers are properly refrigerated.
What you need to make baked potato salad:
Serves 10 people
- 3.5 pounds potatoes – peeled and cut into bite sized chunks. Russet, golden or red potatoes will all work.
- 4 eggs hard boiled – peeled and sliced
- 3 green onions – sliced thinly
- 3 ounces real bacon bits – or ~6 pieces bacon cooked and chopped
- 1 teaspoon salt
- 1 1/2 cups mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 cup sour cream
- For topping:
- 1/4 cup bacon bits
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
- 1 green onion – diced
- dash of paprika
Instructions
- Peel and chunk potatoes and add to a pot filled with lightly salted warm water. Bring water to a boil and simmer until potatoes are cooked through but still firm, about 10-15 minutes.
- Drain potatoes and rinse under cold water.
- Hard boil eggs, by placing in a pot, covering with warm water and bringing bowl to a boil. Once a boil is reached, cover pot and turn off heat for 9 minutes, cool slightly, peel and dice.
- Add potatoes, eggs, green onions, bacon bits, salt, mayonnaise, Dijon mustard, paprika, onion powder and sour cream to a bowl and mix well.
- Refrigerate until chilled through.
- Add sour cream, cheddar cheese, green onions, bacon bits to the top and sprinkle with paprika.
- Enjoy!
Baked Potato Salad
Delicious twist on potato salad with all the flavors of your favorite baked potatoes.
Servings: 10 people
Ingredients
- 3.5 pounds potatoes - peeled and cut into bite sized chunks. Russet golden or red potatoes will all work.
- 4 eggs hard boiled - peeled and sliced
- 3 green onions - sliced thinly
- 3 ounces real bacon bits - or ~6 pieces bacon cooked and chopped
- 1 teaspoon salt
- 1 1/2 cups mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 cup sour cream
- For topping:
- 1/4 cup bacon bits
- 1/2 cup sour cream
- 1/2 cup cheddar cheese
- 1 green onion - diced
- dash of paprika
Instructions
- Peel and chunk potatoes and add to a pot willed with lightly salted warm water. Bring water to a boil and simmer until potatoes are cooked through but still firm, about 10-15 minutes.
- Drain potatoes and rinse under cold water.
- Hard boil eggs, by placing in a pot, covering with warm water and bringing bowl to a boil. Once a boil is reached, cover pot and turn off heat for 9 minutes, cool slightly, peel and dice.
- Add potatoes, eggs, green onions, bacon bits, salt, mayonnaise, Dijon mustard, paprika, onion powder and sour cream to a bowl and mix well.
- Refrigerate until chilled through.
- Add sour cream, cheddar cheese, green onions, bacon bits to the top and sprinkle with paprika.
- Enjoy!