Baked Potato Salad

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min

Yield:
8 Servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 pounds red potatoes, skin on, washed
  • 1 1/4 cups sour cream
  • 3/4 cup mayonnaise
  • 1/2 cup white vinegar
  • 1 teaspoon black pepper, freshly cracked
  • 1/2 teaspoon salt
  • 6 pieces bacon, cooked and chopped
  • 4 green onions, sliced thin
Directions

In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes.

While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan, remove to paper towel lined plate to drain. Strain bacon fat, reserve 3 Tablespoons in pan.

Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of salt.

Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl. Chop bacon and green onions. Combine potatoes and dressing, adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon and green onions before service.

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    38 Reviews
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    Very yummy. Used 3 pounds of potatoes and 3 tablespoons of vinegar. Be careful not to over boil the potatoes. Will make again.
    Just made this, added shredded cheddar, LOVE it!! 
    Guy, This was a hit with me just from watching you make it. Vinegar? I kept this recipe true and YES to the vinegar everyone, that's where you'll get a "kick" of flavor :_
    Title...BAKED Potato Salad.
     
    Read what FoodTV has printed...verb BAKE not used.
     
    PS...The recipe itself is delicious executing recipe exactly as printed!...stove top vs. BAKE!!!!!
    its called BAKED potato salad because it has the ingredients as a loaded bake potato would...
    Ok I changed quite a bit on this recipe and everyone I made it for loved it. I did not put in the vinegar, I put in twice as much bacon and onion, and I put in about the same amount of mayo and sour cream. Take that for what ever it is worth but it tasted amazing!!!
    Update: Our culinary team has changed the amount of sour cream to 1 ¼ cups and the mayonnaise to ¾ cup. 
     
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    I should've read the reviews first, because the recipe as written yields bucketloads more dressing than needed. I wound up with the potatoes virtually swimming in the dressing, which pretty much nullifies the crispiness of the potatoes you're trying to achieve by frying them in the bacon fat. Plus, with so much dressing, the vinegar imparts a pretty bracing acidity on the order of salt-and-vinegar chips. I'm pretty sure that in the show, the potatoes had just a thin coating of the dressing.
    Guy, 
     
    Yet another wonderful recipe! Very tasty and full of flavor!
    Yum!!! I actually overheard some ladies talking at lunch about this recipe, it sounded so good I had to try it. This was a hit. I incorporated many of the tips from the previous reviews:  
     
    1. Used greek yogurt vs sour cream (with all the other yummy fat in this,the yogurt seemed like the right thing to do 
    2. Switched the amounts of the mayo and yogurt 
    3. Reduced the vinegar a bit 
    4. Increased the amount of potatoes 
     
    The end result was fabulous!! Everyone raved about it and undoubtedly I'll be asked to make it again very soon. What a great recipe, and thanks to all for your tips! 
    Loved it! Easy to make, and my husband loved it- he is not a big potato salad fan :)
    Made this tonight to go with barbeque chicken, corn on the cob, baked beans. It was so easy and delicious, the way baked potato salad is supposed to taste. We'll be making it again!!!
    This is now my husbands favorite potato salad and my sister in law just asked me to make it for her one more time before she goes to the navy, that's how good it is.
    I agree that was way too much vinegar and cutting down the recipe was a great piece of advice i made it the first time exactly as shown and there was a whole lot of dressing almost didn't eat it, i had to fish out the potatos to seperate it from the dressing. Overall it was good but cutting down the Vinegar is a must!
    I listened to the reviews and put in less vinegar and swapped so there was 1 1/4 C sour cream and 3/4 C mayo. I think the potatoes should actually be pulled out of the boiling water a little underdone so they hold up better while frying, they started to get mushy so I had to stop frying them before they browned. I also think 1/4 C of vinegar (or less) and 2 1/2 lbs of potatoes would be a better amount. There was a lot of dressing.
    It was the best salad I have tasted. Half we ate heated up very good that way also.
     
    Better than mom's german potato salad.
    Excellent salad, but be sure to modify the amount of vinegar, and reverse the mayo and sour cream.
    Another way I make this is when you make baked potatoes, bake enough extra to make the salad later the next day. Refrigerate them and then when you are ready just cube them up (with or without skin, your choice) 
     
    I also add shredded extra sharp cheddar.
    Our local grocery store has a baked potato salad that I've gotten hooked on but at $5 a pound I wanted to find a way to make it at home. I found this recipe and made it for our Labor Day cookout and it was a huge hit. Like the other reviewers, I switched the amounts on the mayo and sour cream and scaled way back on the vinegar. I also added some shredded cheese at the end with the bacon and green onions. Wow - incredibly tasty. My only slip up was I cooked the potatoes a little too long so I recommend watching the potatoes closely so you don't end up with mashed potato salad. Either way, it's an easy recipe and very good. I will make this again for family and friends.
    For everyone who is wondering about the "baked", it is simply a play on words for potato salad with the flavors of a baked potato, ie: sour cream, bacon, chives/scallions.....
     

     
    For those watching their waistlines or cholestoral - substitute low or nonfat plain Greek yogurt for the sour cream. It makes absolutely no difference in taste or texture and saves quite a lot for your heart and waist.
     

     
    For everyone else - this is delicious!!! and so easy. Make it, you will be glad you did.
    Yummy for our tummy...but do switch the mayo and sour cream amounts. I will definitely make this salad each time we grill burgers!
    this is a great potato salad. I wraped russet potatos in foil and baked them on my charcoal grill instead of boiling them, so it is truley a baked potato salad. Also i only used about 2 Tbs. of vinigar.
    Can someone explain the "baked" part of this recipe? Seriously, this is not a snarky comment--I really want to know what Guy did to make this a baked potato salad. Were the potatoes baked rather than boiled? Was the salad baked after mixing? The recipe sounds wonderful as is, but I didn't see the show and would like to know if there is something else to it. Thank you! (P.S. I had to give a rating to post a comment, so I gave this 5 stars because I've loved all other recipes from Guy that I've tried, and just from reading, this one does not look like it will disappoint.)
    I haven't made this recipe yet, but I was wondering if using Miracle Whip instead of the mayo and using less vinegar would be okay? Miracle Whip has that tangy flavor to it , similar to the vinegar. Just a thought.
    I have made this recipe for several events, and it is always the hit of the party. It even got a friend, who hates bacon, to have a second helping! This salad has reached a point of popularity with my friends where they ask me to specifically bring it to BBQs and picnics. It is so easy and delicious... I would recommend this to anyone!!
    We went to a BBQ where they were grilling steaks. My husband made this and it was so awesome! He reduced the vinegar to about a tablespoon. After it was refrigerated for awhile the flavors came out even more. Bowl licking good!
    I see a lot of comments of how the recipe here is not correct with what they saw on the show. I really want to try this dish but dont want to do it wrong. Can anyone help and let me know where the baking part of the recipe comes in? Thanks for any help.
    I made this salad after watching Guy make it on the show. When I read the recipe, I thought 1/2 cup of vinegar was waaaaay too much, so I cut it in half and it was still too much. I added more mayo and sour cream and then it was ok. My suggestion is to start with maybe 2 tablespooons of vinegar and add more to taste if necessary. It was good after adjustments were made.
    The previous comments about the mayo and sour cream being backwards is right! It came out great and my family loved it. I actually used white wine instead of the vinegar and it came out great.
    I don't know who wrote out the recipe for the web site but I can't believe how much different it is from the show. For starters he cut the potatoes before boiling them so that they wouldn't mush like they would if you cut them after. Also he didn't add salt until frying them in the bacon and oil. And then to be missing ingredients that made it a "BAKED" potato salad. I'm so glad I watched him cook this so that I can hopefully get it to turn out half as good as his for the Super Bowl dinner I'm cooking.
     

     
    Also I rate this dish as I saw it on the show not as it is written out!
    The recipe lost the grated cheddar cheese used in the dish on the show- be sure to top your salad with it along with the bacon and green onions. Also the reviewer who pointed out that the amounts for the sour cream and mayo should be reversed is spot on. I have actually mixed the bacon, onions and cheese into the dressing mixture and baked this dish for 30 min in a 350 oven to serve as a warm potato dish as well.
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