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Baked Potato Salad

This recipe comes from another favorite recipe blog (I have so many!), Evil Shenanigans.  You can tell just from the name of this blog that there is going to be some seriously fattening, i.e. evil and delicious, foods on it.  And there are.  Just incredible.  Like this potato salad.

I’m not a huge fan of potato salad and never had one that I had to keep eating after the first bite.  I could have just tossed my potato salad as easily as eat it.  Until now.  I actually caught myself taking scoops of it out of the serving dish to eat on my way to putting the leftovers in the fridge!  It has turned me into that girl.  You know what I mean by that girl.  The one that secretly keeps jars of frosting in her cupboard and eats them with her finger.  Except my frosting, in this case, is baked potato salad.

It’s basically all the essential elements of a loaded baked potato, but in potato salad form and yes, it’s as good as you think it would be.  Make it.

Baked Potato Salad     
Printable recipe
Printable recipe with picture

4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped chives, divided (I used 2 tablespoons dried chives)
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper

In a medium bowl whisk together the mayonnaise and sour cream until well mixed.  Add 3/4 of the chopped chives along with some salt and pepper.  Whisk to mix. Fold in the cheese and bacon.  Cover and chill for thirty minutes.

 Peel and cube the potatoes into 1/2″ pieces.  Cook the potatoes in salted water until fork tender.  Drain and cool slightly.  Fold the cooked potatoes into the chilled dressing.  Garnish with the remaining chives.  I recommend serving this warm or at room temperature because it’s not as good cold. 

Serves 6-8

Recipe source: Evil Shenanigans

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

48 responses »

  1. WOW!! That potato salad (one of my favorite dishes) looks GREAT!

    Good job, and thanks for sharing.

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  2. Wow!! This looks awesome! I’ll have to save this for company or something! I can’t be left alone with big portions of this!! Thanks!

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  3. This sounds delicious and looks great… usually potato salad is yellow-y and not so appetizing, but this is a nice exception!

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  4. Oh yeah, I would def. try this one. Sounds good!

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  5. I like mustard based potato salads with vinegar, since I am not a huge fan of mayo.

    I may make this but sub in Greek yogurt and mustard for the mayo – do you think that would work??

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  6. Look at all this baconie goodness! Oh Man, I do love warm potato salad. I’ve made something close to this before to use up leftover baked potatoes.

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  7. I love the idea of baked potato in salad form! My favorite part is the chives, I bet they add such a nice, fresh flavor!

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  8. Ooooh, if this is tastes that good then bring on the evil. I’m all for it! Great photo!

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  9. Marina Castle Food Editor

    wow..I am blown away how this recipe is almost the same one that I created a few years back….looks good.

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  10. Looks divine V!!! I just printed it off, I may have to make that this weekend. It would be awesome with grilled steak! :)

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  11. OKay, MUST check out this blog right now. LOVING the rich, non-fat-free, non-sugar-free, non-vegan potato salad. Gosh my bacon!

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  12. This is a really interesting recipe. I’ve never made my salad with baked potatoes and will have to give this a try. I hope you are having a great day. Blessings…Mary

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  13. This looks fantastic. How can you go wrong with cheddar mixed through. i love a good potato salad!

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  14. I am so pleased you like the recipe!!

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  15. When converting this recipe to make a bigger salad I noticed in the ingredients list it calls for 1/4 cup chives but in the instruction it says to add 3/4 cups of chives to the dressing, then put the remainder on top of salad these amounts don’t add up. How much chives do I really need?

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  16. This sounds like a good recipe but instead NATO I would do ranch and add a lil butter cause you can’t have a baked potato without butter. Plus I was thinking about leaving the skin on the potato. I’m going to try it. Hope it turns out well

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  17. Love Love Love it !! Thanks

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  18. Just made this!!! My first attempt at a recipe I saw on pintrest =)

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  19. Pingback: Great Memorial Day Pinterest Recipes, Desserts and Crafts » The Daily Dish Recipes

  20. Meredith Hook

    I am def going to try this one for the holiday weekend!!

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  21. Made this tonight. It was SO great!! Thanks!!

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  22. I have made this a few times so far, and everyone loves it! Thank you for sharing :)

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  23. I made this tonight. It was so yummy! I don’t like mayo so I swapped it out with Greek yogurt. Oh man, I just kept on eating and eating. It was so good.

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  24. We made this for dinner today….can I just say AWESOME!! Thanks for the recipe!

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  25. I make this recipe with pepper bacon! It adds a little more flavor! Thanks for sharing Veronica, it is definitely one of my favorites!!

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  26. Just made this, it is absolutely delicious!!

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  27. I tried making this one time, it turned into more of a mashed potato recipe rather than potato salad. How do I keep the potatoes from mushing up on me? Any certain cooking time/temp?

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    • The potatoes were probably a little too tender. You should be able to stir everything together without them falling apart. Cook them until tender enough to bite but not falling apart tender.

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  28. just out of curiosity why russet potatoes?….. yummm btw.

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  30. this is definitely the best recipe i ever pinned it is so delicious thank you

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  31. Very good!! We liked it cold as well and with a few green onions!

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