Pat's Baked Potato Salad

Creamy Potato Salad

Pat's Baked Potato Salad

Pat's Baked Potato Salad
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    69

Elevate your side dish game with this vibrant and flavorful Baked Potato Salad! It's a delightful twist on the classic, featuring creamy potatoes, smoky bacon, tangy relish, and a generous helping of melted cheddar. Perfect for potlucks, barbecues, or any occasion that calls for comfort food with a gourmet touch.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    26 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    5 g
  • Sodium
    556 mg
  • Sugar
    6 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
20 mins

Boil the Potatoes: Place the cubed potatoes in a large pot, cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potatoes are fork-tender, approximately 15-20 minutes. Drain thoroughly and set aside.

02

Step
10 mins

Cook the Bacon: While the potatoes are boiling, cook the bacon in a large skillet over medium-high heat until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Once cooled, crumble the bacon and reserve.

03

Step
5 mins

Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.

04

Step
5 mins

Combine Ingredients: In a large bowl, gently combine the cooked potatoes, cheddar cheese, sweet pickle relish, red onion, and sliced green olives. Add the mayonnaise, celery salt, and a generous grind of black pepper. Mix until well combined.

05

Step
2 mins

Bake: Transfer the potato mixture to the prepared baking dish. Sprinkle the crumbled bacon evenly over the top.

06

Step
40 mins

Bake in the preheated oven for 35-40 minutes, or until the potatoes are lightly browned and the cheese is melted and bubbly. Let stand for a few minutes before serving.

For best results, use Yukon Gold potatoes for their creamy texture and slightly sweet flavor.
Feel free to experiment with different types of cheese, such as Monterey Jack or Gruyere, for a unique flavor profile.
If you prefer a tangier flavor, add a tablespoon of Dijon mustard to the mayonnaise mixture.
This dish can be prepared ahead of time and baked just before serving. Simply assemble the salad in the baking dish, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.

Augustus Cormier

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 23 Ratings)
Total Reviews: (7)

  • Neoma Lebsack

    May 13, 2025

    I made this for a potluck, and it was the first dish to disappear.

  • Connie Nikolaus

    Apr 30, 2025

    Easy to follow and the results were fantastic. Will definitely make again!

  • Tillman Ebertschimmel

    Mar 11, 2025

    I added a dash of hot sauce for a little kick, and it was perfect!

  • Charlie Smitham

    Jan 2, 2025

    The baking time was spot on. The cheese was perfectly melted and bubbly.

  • Bella Hoeger

    Nov 6, 2024

    This recipe is a game-changer! The baked version is so much better than regular potato salad.

  • Noemie Langosh

    Nov 5, 2024

    I love that you can prepare this ahead of time. It made my party planning so much easier.

  • Timmothy Goyette

    Sep 3, 2024

    My family devoured this! The bacon and cheese combination is irresistible.

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