Baked Potato Salad

4.86 from 28 votes
Jump to RecipeEmail Recipe

This post may contain affiliate links. Please read our disclosure policy.

This baked potato salad is loaded with cheddar cheese, bacon, chives, hard-boiled egg, and a dill pickle sauce! It’s the perfect potato salad to serve at your next BBQ or party.

A bowl of loaded baked potato salad
email me this recipe
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Please enable JavaScript in your browser to complete this form.

Baked Potato Salad- It’s So Good

When the sun comes out and it’s time to get those tomato plants in the ground, it’s not only gardening season, it is potato salad season. Last year we fell in love with our Instant Pot and as well as our Instant Pot Potato Salad.

People went crazy and so did we. Not only are we in love with potato salad, but we love potatoes in all forms!

We don’t discriminate against any spud at any time, but today the star of the show is this baked potato salad. This baked potato salad is perfectly creamy, crunchy, sweet, and tart all at the same time. Now lets GO.

A hand mixing loaded baked potato salad

How to Make Baked Potato Salad

This baked potato salad is the perfect combination of a classic potato salad, loaded baked potatoes, and summertime.

This potato salad is ready in under 45 minutes and will blow the socks off your BBQ party guests.

Cook the Potatoes

First things, first. Cook the potatoes. There are two options when it comes to preparing the potatoes this loaded baked potato salad.

  1. Boil the potatoes by cutting the potatoes into 1.5-inch chunks and boil them for about 15 minutes or long enough for the potatoes to be cooked, yet firm.
  2. Bake the potatoes whole at 425ºF for 45 minutes. Be sure to poke many holes in the potatoes before baking them. Remove potatoes from the oven and cut them (carefully) into 1.5 inch chunks. For a full tutorial, follow our baked potatoes in foil recipe.

cook those taters

No matter how the potatoes are cooked, just be sure potatoes are cooked through enough that they will smash easily.

Ingredients for loaded potato salad

Prepare Loaded Ingredients

A classic loaded baked potato is packed with cheddar cheese, chives, bacon, and sour cream.

This loaded baked potato salad has those key ingredients plus hard-boiled eggs and a delicious sauce. Prepare ingredients in order while potatoes are cooking.

While potatoes are cooking on the stove or in the oven, prepare the bacon. There are a few different ways you can cook your bacon! Choose from one of the options below (click the links for detailed instructions)

After potatoes are cooking and bacon is in the oven, chop all other ingredients, mix the sauce, and wait!

Dill Pickle Sauce

We wanted to give a special plug for the dill pickle sauce because it is truly life-changing and actually made better for you!

Think creamy, tangy, and pickle-y at the same time.

Here’s what you need:

  • Greek yogurt – a healthier sub for sour cream, but option to use sour cream or half and half.
  • avocado mayo – a healthier sub for classic mayonnaise.
  • lemon juice
  • dill pickle juice
  • pickles – don’t skimp on the pickles!
  • salt and pepper

Mix and Smash

The final step to making this baked potato salad a reality is to mix, mash, and chill the loaded baked potato salad. All you have to do is place all ingredients for the baked potato salad in a large bowl and mix well.

Here are some tips and tricks so you don’t end up with a big bowl of soggy mashed potatoes.

  • I’m sure you’ve noticed in other potato salad recipes the potatoes are smashed a bit which creates a creamy consistency.
  • To smash your potatoes—> take a wooden spoon and gently massage potatoes into the other potato salad ingredients. Try your best not to completely puree the potatoes.
  • You want to just tenderize them a bit so part of the potato becomes part of the sauce.
  • Place potato salad in the refrigerator and chill for at least 30 minutes before serving.

Storage

Place the baked potato salad in an air tight container and refrigerate the salad for up to 7 days.

You may need to add extra Greek yogurt or pickle juice to the potato salad if it has been in the fridge for a few days. The potatoes tend to soak up moisture when refrigerated!

loaded baked potato salad in a bowl

4.86 from 28 votes

Baked Potato Salad

Get excited for the best BBQ side dish you will ever make! This baked potato salad is the perfect side dish next to bbq chicken, cheeseburgers, or would make a great meal prep lunch.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 6
email me this recipe
Plus, enjoy weekly doses of recipe inspiration!
Please enable JavaScript in your browser to complete this form.

Ingredients 

Potato Salad

  • 1/2 lb. cooked bacon, chopped into bite-sized pieces
  • 4 cups chopped Idaho potatoes, 1.5-inch cubes (skin on)
  • 2 hard-boiled eggs, chopped
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons minced chives

Potato Salad Sauce

  • 3/4 cup plain nonfat Greek yogurt
  • 3 tablespoons avocado mayonnaise*
  • 2 teaspoon dijon mustard
  • 3 teaspoons dill pickle juice**
  • 2 tablespoons minced dill pickles
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper

Instructions 

  • Begin, by cooking bacon by following our Oven Bacon tutorial. Once cooked, remove any excess grease and then chop into bite-sized pieces. Set aside.
  • Next, bring a large pot of water to a boil and add potatoes to the pot. Boil until potatoes are cooked, but still firm.
  • While potatoes are boiling, mix all ingredients for the potato salad sauce in a medium bowl. Set aside.
  • When potatoes are done cooking, remove from heat and strain water.
  • Add potatoes to a large bowl along with the chopped bacon, hard boiled eggs, shredded cheddar cheese, and chives. Mix well.
  • Finally, pour potato salad sauce over the potato mixture and mix until sauce is covering all of the ingredients. Mash the potatoes with a wooden spoon (just a little bit) to create a creamy potato salad consistency.
  • Eat immediately or chill in the fridge to eat cold for later.

Tips & Notes

  • *avocado mayonnaise: option to substitute normal mayonnaise.
  • ***dill pickle juice: you get this directly from a jar of pickles. If you do not have this, feel free to sub apple cider vinegar.
  • Storage: store in an air-tight container in the refrigerator for up to 5 days.

Watch It

[adthrive-in-post-video-player video-id=”17OjM9Vy” upload-date=”2020-05-17T16:24:28.000Z” name=”BEST Baked Potato Salad” description=”Get excited for the best BBQ side dish you will ever make! This baked potato salad is the perfect side dish next to bbq chicken, cheeseburgers, or would make a great meal prep lunch.”]

Nutrition

Calories: 301 kcal, Carbohydrates: 21 g, Protein: 17 g, Fat: 14 g, Fiber: 2 g, Sugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

love this? leave a comment below!

Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!

Similar Recipes:

About Linley Hanson

Linley has played an important role in the success of Fit Foodie Finds over the last 10 years. She is an incredible home cook and has an amazing palate. She is the brain behind our recipes and has spent thousands of hours developing, testing, and perfecting the delicious meals you see here at Fit Foodie Finds.

0 0 votes
Recipe Rating
Subscribe
Notify of
guest
Recipe Rating




Recipe Rating

7 Comments
Inline Feedbacks
View all comments
Michelle
Michelle
May 25, 2022 12:42 pm

Will this last longer if I prep on Wednesday but donโ€™t add dressing until Friday? Needing to prep earlier then I normally would.

Melanje
September 22, 2020 6:55 am

How am I supposed to know how many potatoes to buy in order to make 12 cups of chopped Idaho potatoes ?

Leslie Granat
Leslie Granat
February 14, 2021 9:46 am
Reply to  Melanje

Buy a 5 lb bag of potatoes. Chop 1 and measure it. Chop 2 or 3 more until you get 4 cups.

Rochelle
Rochelle
July 4, 2020 10:16 am
Recipe Rating :
     

5 stars
Absolutely delicious

Natalie
Natalie
August 31, 2019 1:46 pm
Recipe Rating :
     

5 stars
I made this to go with our ribs for Labor Day. Really good! Dill Pickles aren’t my favorite but it did add a nice flavor.

Derek
Derek
April 28, 2019 8:31 pm

Your instructions never include what to do with the bacon after it is cooked.

A haspy
A haspy
July 3, 2020 8:12 pm
Reply to  Derek
Recipe Rating :
     

5 stars
Cut it up Derek…..