Here’s a creamy, flavorful Baked Potato Salad recipe! It combines all the goodness of classic potato salad but with the smoky, crispy edges of baked potatoes. Perfect for summer barbecues, picnics, or as a side dish for any meal.

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🥔 Baked Potato Salad

Ingredients (Serves 6–8)

For the Salad:

• 6 medium russet potatoes (or Yukon Gold potatoes)

• 4 slices bacon, cooked and crumbled

• 1/2 red onion, finely chopped

• 1/2 cup shredded cheddar cheese (optional, but recommended)

• 2 hard-boiled eggs, chopped (optional)

• 2 tbsp fresh chives, chopped (or green onions)

• Salt & pepper, to taste

For the Dressing:

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 2 tbsp Dijon mustard

• 1 tbsp apple cider vinegar (or white vinegar)

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1/2 tsp smoked paprika (optional for a smoky flavor)

• Salt & pepper, to taste

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👩‍🍳 Instructions

1. Bake the potatoes

1. Preheat the oven to 400°F (200°C).

2. Scrub the potatoes clean and pat them dry.

3. Rub the potatoes with a little olive oil and season with salt.

4. Pierce the potatoes with a fork a few times and place them on a baking sheet.

5. Bake for 45–60 minutes until the potatoes are tender and easily pierced with a fork. Let them cool slightly before cutting into cubes.

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2. Prepare the dressing

1. While the potatoes are baking, make the dressing. In a bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, olive oil, garlic powder, smoked paprika, and salt & pepper. Taste and adjust seasonings as needed.

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3. Assemble the salad

1. Once the potatoes are cool enough to handle, cut them into bite-sized cubes.

2. Place the potatoes in a large mixing bowl and add red onion, crumbled bacon, cheddar cheese, hard-boiled eggs (if using), and chives (or green onions).

3. Pour the dressing over the potatoes and toss gently to coat evenly.

4. Season with salt and pepper to taste.

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4. Chill and serve

• Cover and refrigerate the potato salad for at least 1–2 hours to allow the flavors to meld.

• Before serving, you can garnish with extra cheddar cheese, bacon bits, and chives on top for a finishing touch.

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✨ Tips for Success

• Potato tips: Russet potatoes are perfect for this salad because they’re starchy and fluffy, but Yukon Gold potatoes work well if you prefer a creamier texture.

• Make ahead: This salad can be made a day in advance for better flavor development.

• Add-ins: You can mix in extras like pickles, celery, or bell peppers for crunch.

• Creamier dressing: If you prefer a lighter dressing, swap some of the mayo with Greek yogurt.

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If you’d like, I can also give you a loaded baked potato salad with extra toppings, or a warm version if you want to serve it straight from the oven. Let me know how you’d like to customize it!