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Baked Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8


  • 2 pounds red potatoes skin on (try to pick potatoes that are roughly all the same size)
  • 3/4 cup sour cream
  • 1 1/4 cups mayonnaise
  • 1/2 cup white vinegar
  • 1 teaspoon freshly ground black pepper
  • 6 pieces thick-cut bacon
  • 1/2 teaspoon salt
  • 4 green onions sliced thin


  • Bring a large pot of salted water to a boil.
  • Add the potatoes and cook until they are just fork tender. Do not overcook them. You want them to have some bite. Remove from water and let cool.
  • Combine sour cream, mayo, vinegar and pepper in a bowl. Whisk until smooth.
  • Cut potatoes into cubes or fourths (or eighths if they are large), however you want to serve them.
  • Cook bacon in a large skillet. Remove to a paper towel-lined plate.
  • Strain the bacon drippings and return 3 tablespoons of the drippings to the pan.
  • Add potatoes to skillet over high heat. Let cook until starting to brown on the edges, flipping occasionally. Remove to a paper towel-lined plate.
  • Place potatoes into a large bowl. Add the dressing and gently fold to combine.
  • Break the bacon into small pieces and add it and the green onion and serve.
  • Refrigerate for 1 hour before serving.