Sometimes, you just want a dish that feels like a reward at the end of a long day—something hearty, familiar, and easy to pull together without a lot of fuss. That’s exactly why I keep coming back to this Baked Potato Salad. It’s got all the comfort of a classic potato salad, but with a few upgrades that make it feel a little more special. The combination of crispy bacon, creamy Greek yogurt, and sharp cheddar cheese hits all the right notes, and the best part is that most of the ingredients are probably already in your fridge or pantry.
What I really like about this recipe is how flexible it is. You can serve it warm for that just-baked feel, or chill it for a cool, refreshing side. It’s a great option when you want something satisfying but don’t have time to babysit a complicated dish. I first tried this out when I needed a quick side for a last-minute BBQ, and it’s been a go-to ever since. The baked potato vibe, with a tangy, creamy dressing, makes it feel like comfort food, but it’s still light enough to pair with grilled meats or just about anything else you’ve got planned.
If you’re looking for a way to use up leftover potatoes or bacon, this recipe is a winner. It’s also a smart way to sneak in a little extra protein, thanks to the Greek yogurt and eggs. I like that you can prep most of it ahead of time—boil the eggs and potatoes, cook the bacon, and just toss everything together when you’re ready. Whether you’re feeding a crowd or just want something that holds up well for lunch the next day, this baked potato salad checks all the boxes for comfort and convenience.
Baked Potato Salad: A Must-Try
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The Bare Essentials
- 4 cups Idaho potatoes, chopped into 1.5-inch cubes (skin on)
- 1/2 lb. cooked bacon, chopped
- 2 hard-boiled eggs, diced
- 1/2 cup shredded cheddar cheese
- 2 tablespoons minced fresh chives
- 3 tablespoons avocado mayo
- 3 teaspoons dill pickle juice
- 2 tablespoons finely chopped dill pickles
- 2 teaspoons Dijon mustard
- 3/4 cup plain nonfat Greek yogurt
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Putting It All Together
- Cook the bacon until it’s crisp using your favorite oven or stovetop method. Drain off any extra fat, then chop the bacon into small, bite-sized pieces. Set aside.
- Bring a large pot of water to a boil. Add the cubed potatoes and cook for 15–20 minutes, until they’re tender but not falling apart. Drain them well so there’s no excess water left.
- While the potatoes are cooking, make the dressing. In a medium bowl, whisk together Greek yogurt, avocado mayo, Dijon mustard, dill pickle juice, chopped pickles, salt, and pepper until the mixture is smooth and creamy.
- In a large mixing bowl, combine the cooked potatoes, chopped bacon, diced eggs, shredded cheddar cheese, and minced chives. Gently toss everything together so it’s evenly mixed.
- Pour the dressing over the potato mixture. Stir carefully until everything is coated. Use a wooden spoon to lightly mash some of the potatoes—this creates a creamy texture but still leaves plenty of chunks. Don’t over-mash; you want a mix of creamy and chunky.
- Serve the baked potato salad warm for a cozy feel, or chill it in the fridge for a cold, refreshing option. It’s ready to go as a side for BBQ, burgers, or even on its own.
Minimalist Ingredient Substitutions
If you’re missing an ingredient or want to keep things budget-friendly, there are easy swaps. Use regular mayo instead of avocado mayo, or skip it and add a bit more Greek yogurt for a lighter version. No dill pickles? Try chopped bread-and-butter pickles or even a splash of vinegar for tang. Cheddar cheese can be swapped for any shredded cheese you have on hand—Monterey Jack or Colby work well. For the chives, green onions or even a bit of finely chopped red onion will do the trick. Stick to the main components—potatoes, a creamy dressing, and something crunchy—and you’ll still get a great result.
Plating Ideas for Elegant Simplicity
For a clean, appealing look, serve the baked potato salad in a shallow white bowl or platter. Sprinkle a few extra chives and a pinch of shredded cheese on top just before serving. If you want to get fancy, reserve a bit of bacon to scatter over the top for extra crunch. For individual servings, scoop the salad into small ramekins or mason jars. Keep the presentation simple—let the colors and textures speak for themselves.
How to Store with Zero Waste in Mind
Store any leftovers in an airtight container in the fridge for up to three days. If you’re meal prepping, portion the salad into reusable containers for easy grab-and-go lunches. To avoid waste, use up any leftover salad as a filling for wraps or as a topping for leafy greens. Don’t freeze this salad—the texture of the potatoes and dressing won’t hold up well after thawing. If you have extra bacon or eggs, add them to other meals during the week to keep things efficient.
Cooking Tips to Let Core Flavors Shine
For the best flavor, use potatoes with the skin on—they add texture and nutrients. Make sure to drain the potatoes thoroughly after boiling so the dressing doesn’t get watery. When making the dressing, whisk until completely smooth for even coating. Don’t skip the pickle juice—it adds a subtle tang that balances the richness of the bacon and cheese. Taste and adjust salt and pepper at the end, since bacon and cheese can be salty on their own.
Minimalist Seasonal Twists
This baked potato salad adapts easily to the seasons. In spring, add a handful of fresh peas or radishes for crunch. In summer, toss in diced tomatoes or grilled corn. For fall, try roasted sweet potatoes instead of white potatoes. In winter, add a pinch of smoked paprika or a handful of sautéed mushrooms for extra depth. Use what’s in season and on sale to keep things fresh and affordable.
Common Questions Answered
Can I make baked potato salad ahead of time?
Yes, you can make this salad a day in advance. In fact, the flavors often improve after a few hours in the fridge. Just be sure to store it in an airtight container and give it a good stir before serving. If you prefer a warm salad, reheat gently in the microwave, but avoid overheating to prevent the dressing from separating.
What’s the best potato variety for this salad?
Idaho potatoes work well because they hold their shape after boiling and have a fluffy texture. However, Yukon Gold or red potatoes are also good choices if you want a creamier bite or thinner skin. Whichever variety you choose, keep the skin on for extra flavor and nutrition.
How do I avoid watery potato salad?
The key is to drain the potatoes thoroughly after boiling. Let them sit in the colander for a few minutes to steam off excess moisture. If you’re in a hurry, spread the potatoes on a clean kitchen towel to absorb any remaining water. Adding the dressing while the potatoes are still slightly warm helps them absorb more flavor without getting soggy.
Can I make this salad vegetarian?
Absolutely. Just leave out the bacon or substitute with a plant-based bacon alternative or roasted chickpeas for crunch. The rest of the ingredients are vegetarian-friendly. You can also add extra eggs or cheese to boost the protein and keep the salad satisfying.
Is there a way to lighten up the dressing?
Yes, you can use all Greek yogurt and skip the mayo entirely for a lighter, tangier dressing. If you want to cut calories further, use low-fat cheese and lean turkey bacon. The key is to keep the balance of creamy, tangy, and savory flavors so the salad still feels indulgent.
Why do you mash some of the potatoes?
Lightly mashing a portion of the potatoes gives the salad a creamier texture without turning it into mashed potatoes. This helps the dressing cling to each bite and creates a more cohesive salad. Be gentle—stop mashing when you see some creamy bits but plenty of chunks left for texture.
Baked Potato Salad
Equipment
- Oven
- large pot
- mixing bowl
Ingredients
Baked Potato Salad:
- 4 cups Idaho potatoes chopped into 1.5-inch cubes with skin on
- 1/2 lb. cooked bacon chopped into small pieces
- 1/2 cup shredded cheddar cheese
- 2 tablespoons minced fresh chives
Dressing:
- 3 tablespoons avocado mayo
- 3 teaspoons dill pickle juice
- 2 tablespoons finely chopped dill pickles
- 2 teaspoons Dijon mustard
- 3/4 cup plain nonfat Greek yogurt
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Begin by preparing the bacon until it's nice and crispy using your preferred method. Once cooked, drain any excess fat and chop into small pieces, then set aside.
For the Potatoes:
- In a large pot, bring water to a vigorous boil. Add the cubed Idaho potatoes and cook until they are soft yet firm, for about 15 to 20 minutes. Drain the potatoes well after cooking.
For the Dressing:
- While the potatoes are cooking, mix together Greek yogurt, avocado mayo, Dijon mustard, dill pickle juice, chopped pickles, salt, and pepper in a separate bowl until it reaches a smooth and creamy consistency.
- In a large mixing bowl, combine the drained potatoes, cooked bacon, diced eggs, shredded cheddar cheese, and minced chives. Gently toss to ensure even mixing.
- Pour the creamy dressing over the potato mixture and stir gently until all items are adequately coated. Using a wooden spoon, lightly mash the potatoes to contribute a creamy texture while still keeping some chunks.
- You can either serve the baked potato salad warm right away, or chill it in the refrigerator for a refreshing cold dish. It's a perfect pairing with BBQ chicken or burgers.
