Baked potato salad. Let me say that again, in case you thought you might have misread. Baked potato salad!!! I can’t believe I’ve been around nearly 27 years and never thought to combine these two favorite + delicious side dishes. Baked potatoes and potato salad—it just seems like a yummy, no-brainer. And it is. Because other people have thought of it! I just never had.
* Photos by Natalie Franke Photography *
We actually picked some up at Fresh Market while we were on vacation and pigged out on it. We liked it so much that Mom went and hunted down this recipe from Foodie Crush. Seemed pretty straight-forward, yummy, and easy, so we thought why not?!
We had to change it up a bit (because we were on vacation and didn’t have access to all our usual accoutrements). But if I’ve learned one thing in the last nearly 27 years, it’s never doubt my Mama in the kitchen.
This baked potato salad is KILLER!! You can really taste the creamy tang that is the combination of the mayo and the sour cream. Add in the cheese and the bacon (because everything’s better with cheese and bacon) and you’ve hit side dish GOLD!!
It’ll be the hit of all the 4th of July and other summer picnics!! Going, going, until it’s gone!! Which will probably happen rather quickly, so you might want to make extra (just in case) for yourself!!
- 4 pounds of red potatoes, scrubbed (see note 1)
- 1-2 tablespoons of olive oil (for the “baked potato” instructions only)
- 1 cup of mayonnaise
- ¾ cup of sour cream
- 2 cloves of garlic, finely chopped
- 1 pound of bacon, cooked to a crisp, cooled and chopped (no wimpy bacon here!)
- 6 green onions, chopped (set aside a few for garnish, too)
- 1½ cups of gouda cheese, shredded
- Salt and pepper to taste
- You can either bake or boil the potatoes. Sometimes in the summer, I don’t want to heat up the oven, so cooking them on the stovetop is the better solution.
- If you’re baking your potatoes, preheat the oven to 400 degrees F. Place the scrubbed potatoes on a cookie sheet lined with aluminum foil and pierce 4-5 times with a fork. Lightly coat with olive oil and cook for 50-60 minutes or until fork tender. Remove from the oven and let cool. Remove the skins and slice into a large bowl.
- If you’re boiling your potatoes, put the scrubbed potatoes in a large pot and cover completely with water. Bring to a boil, then lower temperature to a slow boil and cook until fork tender. Drain and allow to cool. Remove the skins and slice into a large bowl.
- Cook your bacon until crispy in whatever fashion you prefer. (I love to bake mine in the oven! I just line a rimmed cookie sheet with aluminum foil, lay out my bacon, and bake at 375 degrees F for 10-15 minutes or until nice and crisp.)
- Mix the sour cream and mayonnaise in a small bowl along with the chopped garlic and half of the green onions. Season with salt and pepper to taste. (see note 2)
- Add the sour cream and mayonnaise mixture to the potatoes and stir. Once evenly coated, fold in the bacon, cheese, and more green onion. If needed, season with salt and pepper again to taste.
- Immediately refrigerate for 3 hours, or even overnight. (That’s right! It’s a great make-ahead side dish!)
- Serve (see note 2) and enjoy!
Note 2: Before serving, mix the potato salad one more time to make sure everything is well-combined. I usually set aside a little of the dressing, just in case I decide I want a little extra creaminess. If you didn’t have any leftover, whip up a little more, mix it in, and serve!
By Karin Beauregard
Adapted from Foodie Crush
Shop the post + recipe below!