Baked Potato Salad

This recipe for baked potato salad is a great way to use up leftover potatoes. It’s cool and refreshing, perfect for those hot summer days. The best part about this recipe? You don’t need any mayo!
Baked Potato Salad Recipe:

prep: 30 mins cook: 20 mins additional: 8 hrs total: 8 hrs 50 mins Servings: 12 Yield: 12 servings


2 tablespoons mayonnaise

15 slices bacon

4 pounds potatoes, peeled

1 teaspoon ground black pepper

2 cups shredded Cheddar cheese

2 tablespoons dried chives

1 (16 ounce) container reduced-fat sour cream

1 teaspoon salt


Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool, and crumble the bacon into a large bowl.

Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

Nutrition Facts:

Per Serving: 322 calories; protein 13.2g; carbohydrates 28.6g; fat 17.5g; cholesterol 47.9mg; sodium 613.9mg.

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