Get ready to meet your new favorite crowd-pleaser: Baked Potato Salad! This isn’t your average picnic fare—it’s loaded with crispy bacon, tender Idaho potatoes, tangy dill pickles, creamy Greek yogurt, gooey cheddar, and a zing you just can’t resist. Whether you’re taking it to a backyard cookout or serving it at a cozy Sunday dinner, every bite delivers that hearty baked potato comfort with a cool, creamy twist. Trust me, this is the Baked Potato Salad you’ll come back to all summer long.

Baked Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Baked Potato Salad is how each ingredient pulls its own weight—adding flavor, texture, and even a pop of color. Grab these simple items, and you’re already halfway to greatness!

Bacon: Crispy, smoky bacon brings that salty, savory punch and delightful crunch to every bite.
Idaho potatoes: These sturdy potatoes are perfect for holding their shape in the salad, and their skins add extra earthiness.
Hard-boiled eggs: For a creamy, rich texture and a subtle flavor boost—you know it’s not true potato salad without them.
Shredded cheddar cheese: Melt-in-your-mouth cheddar adds a deliciously sharp, gooey layer and classic baked potato taste.
Minced chives: Fresh, bright, and herby, chives make the whole dish pop visually and on the palate.
Plain nonfat Greek yogurt: This adds creaminess, tang, and a lighter twist on classic dressings—plus extra protein!
Avocado mayonnaise: Rich, creamy, and heart-healthy, it ensures the dressing is silky smooth.
Dijon mustard: Brings depth, a little heat, and that signature zing to round out the flavors.
Dill pickle juice: Adds irresistible brightness and a gentle tang for that perfect balance.
Minced dill pickles: A little crunch and a lot of flavor, just like the best deli potato salads.
Salt: Brings out all the subtle flavors in this delicious combination—don’t skip it.
Ground pepper: Rounds everything out with a little mild heat and warmth.

How to Make Baked Potato Salad

Step 1: Cook and Chop the Bacon

Start things off by baking the bacon in the oven until it’s perfectly crisp. This hands-off method keeps the kitchen mess-free and delivers evenly cooked strips. Once it’s cool enough to handle, chop the bacon into bite-sized pieces (the more, the merrier!), and set aside. These delicious bacon bits will add a smoky crunch to every forkful of your Baked Potato Salad.

Step 2: Boil the Potatoes

Bring a large pot of water to a rolling boil, then gently add your chopped Idaho potatoes. You want them fork-tender, but not falling apart—think of the perfect baked potato texture. Aim for 12–15 minutes, then drain immediately. The potatoes should stay firm enough to hold up in the mix, giving your salad a hearty bite.

Step 3: Prepare the Creamy Sauce

While your potatoes are boiling away, take a moment to whip up the star of the show: the dressing. In a medium bowl, combine the Greek yogurt, avocado mayo, Dijon mustard, dill pickle juice, and chopped dill pickles. Mix until everything’s deliciously blended. This zesty, creamy sauce brings all the flavors together for the ultimate Baked Potato Salad experience.

Step 4: Combine Potatoes and Mix-Ins

Transfer your drained potatoes into a large bowl. Add the chopped bacon, diced hard-boiled eggs, shredded cheddar cheese, and snipped chives. Stir everything together, and you’ll see how the colors and aromas start to meld—a true celebration of classic baked potato flavors, ready for their creamy finish.

Step 5: Add the Sauce and Gently Mash

Pour the creamy dressing over the potato mixture and use a big spoon or spatula to toss until each chunk gets coated. For that irresistible texture, mash just a few of the potatoes as you stir. This mini-mashing technique creates an ultra-creamy Baked Potato Salad but keeps plenty of bite-sized potato gems throughout.

Step 6: Chill or Serve

Give your finished salad a taste, then adjust the seasoning if you like. You can dive in right away for a warm, melty treat—or cover the bowl and pop it into the fridge for at least an hour to let the flavors meld and serve chilled. Both ways are absolutely delicious!

How to Serve Baked Potato Salad

Garnishes

The frosting on the cake, if you will: a handful of extra chives, more crispy bacon bits, or an extra sprinkle of cheddar on top just before serving brings both flavor and eye-catching appeal. For a hint of color, toss on a pinch of sweet paprika or freshly cracked pepper. Your Baked Potato Salad will look as irresistible as it tastes!

Side Dishes

Pull out this Baked Potato Salad at any picnic, potluck, or family cookout—it’s the perfect side for barbecue ribs, grilled chicken, burgers, or even pulled pork sandwiches. For a lighter spread, serve it alongside crunchy coleslaw, grilled veggies, or a simple tomato-cucumber salad.

Creative Ways to Present

Want to give your Baked Potato Salad a fun twist? Spoon it into individual jars or cups for a picnic-friendly appetizer, or stuff it right inside baked potato skins for a clever double-potato effect! It also pairs beautifully in lettuce cups or as a base in a hearty grain bowl.

Make Ahead and Storage

Storing Leftovers

Stash any leftover Baked Potato Salad in an airtight container and place it straight in the fridge. It’ll taste fantastic for up to three days, and the flavors actually get better as they meld together overnight.

Freezing

Although freezing is not recommended (as potatoes and dairy don’t always thaw well), if you must, store in a freezer-safe container for up to one month. Expect some texture changes, so be sure to stir well after thawing and freshen up with extra chives or a splash of Greek yogurt.

Reheating

While this salad is often served cold, you can gently reheat it in the microwave or in a covered dish at low oven temperature if you crave a warm, almost comfort food-style vibe. Just don’t overheat, or the dairy might separate.

FAQs

What kind of potatoes work best for Baked Potato Salad?

Sturdy Idaho or russet potatoes are perfect because their skins add flavor and help the cubes hold up even after mixing. Yukon Golds can be a creamy alternative, too.

Can I use a different kind of cheese?

Absolutely! While cheddar is classic, pepper jack, smoked gouda, or even Swiss will each add their own unique spin to your Baked Potato Salad.

Is there a vegetarian version?

Of course—just skip the bacon or try smoked tempeh or crispy chickpeas instead. All the hearty, satisfying taste still shines through!

How can I make this Baked Potato Salad lighter?

Swap the full amount of mayo with even more Greek yogurt, use turkey bacon, or go a little lighter on the cheese. The salad will still be packed with creamy, tangy flavor.

Can I make Baked Potato Salad ahead of time?

Yes! In fact, making it a day ahead lets the flavors deepen beautifully. Store it covered in the refrigerator and add any garnishes fresh just before serving.

Final Thoughts

If you love bold flavors and hearty comfort food, you’ve got to give this Baked Potato Salad a try. It’s the dish I make whenever I want guaranteed smiles around the table—and I know you’ll love sharing it just as much. Enjoy every creamy, crunchy, savory bite!