If you’re looking for a delicious twist on a classic comfort food, this baked potato salad recipe is exactly what your table needs. It combines everything you love about creamy potato salad with the rich, roasted flavor of baked potatoes. Whether you’re serving it at a summer BBQ, packing it for a picnic, or dishing it up as a cozy side for dinner, this hearty and flavorful recipe brings irresistible warmth to every bite.
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A Cozy Family Favorite
Hi, I’m Lina Vexley—and this baked potato salad recipe holds a special place in my heart. I initially prepared it one summer evening while we were barbecuing in the backyard. I’d just baked a tray of russet potatoes for dinner, but my daughter insisted we make “something creamy with beef” instead. I crumbled some crispy beef, folded in tangy sour cream, sharp cheddar, and green onions, and what happened next was pure magic. Everyone grabbed seconds before I even sat down.
This baked potato salad recipe is more than a dish—it’s a memory. Warm, satisfying, and loaded with flavor, it brings the nostalgic joy of baked potatoes together with the creamy indulgence of a classic salad. It’s now a family staple at gatherings, especially during summer cookouts and cozy fall weekends.
What I love about this version is how it transforms a basic side dish into something irresistible. The potatoes are baked, not boiled, giving them a fluffy interior with slightly crisp edges. That’s what makes it stand out. And the best part? You can make it ahead of time, which makes it ideal for feeding a crowd.
I initially prepared it one summer evening while we were barbecuing in the backyard. It’s comforting, easy, and built to impress.
Why This Baked Potato Salad Recipe Is a Must-Try
So what sets this version apart? It’s all about that warm, baked potato base. Baking the potatoes enhances their inherent sweetness and texture, which is significantly better than boiling. When you fold in a mix of crispy beef, shredded cheddar, sour cream, and fresh chives, every forkful hits you with that comforting, indulgent flavor we all crave.
Unlike traditional cold potato salads, this one can be served warm or chilled. It’s also extremely flexible. Add a dash of smoked paprika for depth, or swap in Greek yogurt if you want to lighten things up. And because it holds up well over time, it’s perfect for meal prep, potlucks, or lazy weekend lunches.
Craving more easy crowd-pleasers? Check out my chicken lettuce wraps or spicy tuna cucumber bites to round out your next meal.
Next up, we’ll dive into the ingredients and preparation secrets behind this baked potato salad recipe—so you can make it perfectly every time.
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Baked Potato Salad Recipe That’s Creamy, Cheesy & Crowd-Pleasing
- Total Time: 1 hour 5 minutes
- Yield: 8
Description
This creamy baked potato salad recipe features baked russet potatoes tossed with sour cream, mayo, savory ground beef, cheddar cheese, and green onions. A hearty twist on the classic side dish.
Ingredients
2 pounds russet potatoes , about 6 medium-size
1 cup sour cream
1 cup mayonnaise
½ pound ground beef , cooked and seasoned
5 green onions , chopped
1 cup shredded cheddar cheese
salt and freshly ground black pepper , to taste
Instructions
Preheat the oven to 400 degrees F. Wash potatoes and prick them with a fork or knife.
Bake for 50 minutes to 1 hour or until they are fork tender. Remove from the oven and cool completely.
You can peel all of them, or peel half and leave the skins on the others. Cut into small pieces.
In a skillet, cook the ground beef until browned and fully cooked. Season with salt and pepper. Let cool slightly.
In a bowl, combine sour cream and mayonnaise. Stir until smooth.
Add the diced potatoes to a large mixing bowl. Season with salt and pepper.
Add the creamy dressing and stir gently to coat.
Fold in the cooked beef, green onions, and cheddar cheese. Stir gently.
Reserve some toppings to sprinkle on before serving.
Notes
Variations:
Meat – You can substitute ground beef with thinly sliced steak or shredded roast beef for different textures.
Spice it up – Add smoked paprika or chili flakes to the beef for extra flavor.
Make-ahead – This salad tastes even better the next day after chilling.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 243
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0.02g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg
Simple Ingredients, Big Flavor
The beauty of this baked potato salad recipe is how it transforms simple, everyday ingredients into something bold and unforgettable. You don’t need a long grocery list—just a few pantry staples, fresh produce, and a little bit of love.
At the heart of this recipe are the baked potatoes. Russet or Yukon Gold are the most suitable options in this case. They crisp up beautifully on the outside and stay creamy inside. Once cooled slightly, they’re chopped and mixed with crispy beef bits, shredded cheddar cheese, sour cream, and mayo—forming a rich, tangy base that clings to each bite.
Here’s what you’ll need:
- 2 pounds russet potatoes , about 6 medium-size
- 1 cup sour cream
- 1 cup mayonnaise
- 8 slices beef, cooked and chopped
- 5 green onions , chopped
- 1 cup shredded cheddar cheese
- salt and freshly ground black pepper , to taste
If you’re leaning healthier, try using Greek yogurt instead of sour cream, or opt for turkey beef. The flavors stay bold while cutting some fat. For an added kick, a spoonful of Dijon mustard or a dash of hot sauce introduces a pleasing heat. And if you’re dairy-free, skip the cheese or use your favorite alternative.
This is also a forgiving recipe. Don’t have sour cream? A dash of buttermilk and mayonnaise is effective in a hurry. Cooking with what you have is part of the fun.
Picking the Right Potatoes for Baking
Let’s talk potato strategy. Not all potatoes are created equal, especially when baking them for salad. For this baked potato salad recipe, Russet potatoes are king. Their high starch content makes them ideal—they bake up fluffy and absorb flavors like a dream. Yukon Golds are another excellent choice if you prefer a creamier texture with a bit more moisture.
Is it possible to utilize baking potatoes for the preparation of potato salad?Absolutely—and in this case, you should. Baking potatoes give this recipe its name and its signature texture. Instead of the usual boiled chunks, baked potatoes bring crispy edges and a nutty, caramelized flavor. Once cooled slightly, they hold their shape better when tossed with the creamy dressing.
Here’s a quick comparison:
| Potato Type | Texture When Baked | Best Use |
|---|---|---|
| Russet | Fluffy, light, crisp edges | Best for baked potato salad |
| Yukon Gold | Creamy, buttery | Great for a softer bite |
| Red Potatoes | Waxy, holds shape | Not ideal for baking |
To prepare the potatoes, scrub them clean, pierce each with a fork, and bake at 400°F for about 45 minutes until tender. Let them cool just enough to handle before dicing.
How to Make Baked Potato Salad Recipe from Scratch
When you’re craving a creamy, flavor-packed side dish that goes with just about everything, this baked potato salad recipe delivers. It’s simple to make and loaded with all the comforting goodness of a loaded baked potato—beef, cheese, sour cream, and green onions—all tossed together with perfectly baked russet potatoes.
Bake the Potatoes Right
Start by scrubbing 2 pounds of russet potatoes, about 6 medium-sized ones. Prick each item with a fork and bake at 400°F for 45 to 50 minutes, placing them directly on the oven rack. Baking, not boiling, gives the potatoes a fluffy inside and slightly crisp skin—key for the best texture in this baked potato salad recipe. Once baked, let them cool just enough to handle. Then dice them into bite-sized cubes, leaving the skins on if you like a more rustic texture.
Get the Flavor Mix Ready
While the potatoes bake, cook 8 slices of beef until crisp. Set them aside to cool, then chop. Shred 1 cup of sharp cheddar cheese and slice 5 green onions, using both green and white parts for extra flavor and freshness.
Whip Up the Creamy Dressing
In a large mixing bowl, blend 1 cup of sour cream with 1 cup of mayonnaise. Modify the seasoning by adding salt and freshly ground black pepper according to your preference. This rich base is what unifies the entire salad. If you’re feeling adventurous, try stirring in a teaspoon of Dijon mustard or a squeeze of lemon juice for extra tang.
Combine and Toss
Add the diced baked potatoes to the bowl with the dressing. Gently fold in the beef, cheddar, and green onions. Toss just enough to coat everything without breaking up the potatoes too much. What you get is a warm, rich, and flavorful dish that’s creamy in every bite.
Serve It Up or Chill for Later
This baked potato salad recipe is amazing served warm straight out of the bowl. But if you have time, chill it in the fridge for an hour or more—the flavors meld beautifully, and the texture stays firm. Whether you serve it at a cookout or alongside a weeknight meal, this baked potato salad recipe holds its own.
Smart Twists and Serving Tips for Your Baked Potato Salad Recipe
This baked potato salad recipe is already loaded with flavor, but it’s also a great canvas for fun variations. You can switch things up based on what’s in your fridge—or who you’re feeding.
Easy Variations:
Want a little heat? Stir in chopped jalapeños or sprinkle in cayenne pepper. For a garden-fresh version, mix in diced bell peppers, parsley, or dill. You may also incorporate diced hard-boiled eggs to achieve a more authentic and richer texture.
Making this dish vegetarian? Skip the beef and use smoked paprika or roasted mushrooms to mimic that savory depth. You may also opt for dairy-free sour cream and vegan mayonnaise as a plant-based alternative.
Storage and Make-Ahead Tips:
One reason this baked potato salad recipe is a favorite in my kitchen is how well it stores. Store it in a sealed container in the refrigerator for a maximum of four days. Just give it a quick stir before serving. For best texture, add fresh toppings like green onions or extra cheese right before serving.
Serving Ideas:
This salad shines next to grilled chicken, burgers, or roasted vegetables. You can serve it warm for cozy dinners or chilled at summer potlucks. Either way, it brings big flavor with very little effort.
For more crowd-pleasing sides, check out my honey-mustard coleslaw or spicy chickpea potato cakes—both easy wins for any gathering.
Conclusion
This baked potato salad recipe brings cozy comfort and bold flavor to any table. Whether served warm or chilled, it’s a hearty side that always gets compliments. Perfect for backyard BBQs, casual dinners, or make-ahead meal prep—it’s a dish you’ll reach for again and again.
Hungry for more family favorites? Explore more easy salad recipes or discover quick, healthy dinners in my 30-minute meals collection.
FAQs
What are the 4 ingredients in potato salad?
A classic potato salad usually includes potatoes, mayonnaise, mustard, and eggs. But in this baked potato salad recipe, we swap the mustard and eggs for sour cream, beef, and cheddar—resulting in a richer, more savory twist.
What is in baked potato salad?
This baked potato salad recipe features baked russet potatoes, sour cream, mayonnaise, beef, green onions, cheddar cheese, salt, and black pepper. It captures the comfort of a loaded baked potato in a chilled, creamy form.
Can I make potato salad with baking potatoes?
Yes—and that’s exactly what this recipe does. Baking potatoes like Russets give the salad a fluffy texture with slightly crispy edges, which hold up better and absorb flavor more fully than boiled varieties.
What is the secret to good potato salad?
The secret lies in three things: choosing the right potatoes (baked, not boiled), balancing creaminess with tangy ingredients, and letting the salad chill so flavors meld. Don’t forget texture—beef, cheddar, and green onions bring contrast and bite.