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.

Baked Potato Salad Recipe – 5-Star Twist That Impresses Every Time

Name: Baked Potato Salad Recipe with Beef
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds russet potatoes, about 6 medium-size; 1 cup sour cream; 1 cup mayonnaise; 1/2 pound ground beef, cooked and seasoned; 5 green onions, chopped; 1 cup shredded cheddar cheese; Salt and freshly ground black pepper, to taste

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

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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