Love loaded baked potatoes with bacon, cheese, sour cream, and chives? This potato salad is for you! Made with roasted potatoes. Always a hit at barbeques and pot-luck dinners.

Kathy

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
4 hrs 10 mins
total:
5 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.

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  • Season potatoes with salt and pepper and spread in the baking pan.

  • Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels; crumble into smaller pieces.

  • Combine 3/4 cup Colby-Monterey Jack cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup Colby-Monterey Jack cheese and chives.

  • Refrigerate salad before serving, 4 hours to overnight.

Nutrition Facts

519 calories; protein 18.5g 37% DV; carbohydrates 45g 15% DV; fat 30.2g 47% DV; cholesterol 56.5mg 19% DV; sodium 746.5mg 30% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2016
This is by far one of the better potato salads I have had. Most are just smothered in entirely too much mayo or mustard. This recipe had just enough mayo/sour cream mixture to lightly coat the potatoes so that you can still taste all of the other ingredients. Here's a tip for the bacon. Line a lipped baking sheet with foil and bake your bacon along with the potatoes instead of making a mess of your stove top. 400 is the perfect temp for baking bacon and it only takes 15-20 minutes and can be cooling and draining while the potatoes finish roasting. On the note of bacon, that is the one change I made. I chose to crumble the bacon over the top right before serving instead of mixing it in with everything else so that it would stay crunchy. That is just a personal preference for me though. This one is a keeper! Thanks for sharing! Read More
(7)
22 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/28/2016
This is by far one of the better potato salads I have had. Most are just smothered in entirely too much mayo or mustard. This recipe had just enough mayo/sour cream mixture to lightly coat the potatoes so that you can still taste all of the other ingredients. Here's a tip for the bacon. Line a lipped baking sheet with foil and bake your bacon along with the potatoes instead of making a mess of your stove top. 400 is the perfect temp for baking bacon and it only takes 15-20 minutes and can be cooling and draining while the potatoes finish roasting. On the note of bacon, that is the one change I made. I chose to crumble the bacon over the top right before serving instead of mixing it in with everything else so that it would stay crunchy. That is just a personal preference for me though. This one is a keeper! Thanks for sharing! Read More
(7)
Rating: 5 stars
03/15/2017
I have always been very picky about potato salad due to my distaste for hard boiled eggs. I have seen a similar style one to this in the deli section of the supermarket and wanted to make my own. I was hesitant to try this due to baking the potatoes rather than boiling them; but decided to give it a try. I'm glad I did. This is the best potato salad I have every made and is better than similar ones in the store. I halved the recipe because I was unsure how it would turn out. After tasting it I wished I made a whole batch. I will definitely make this again. Read More
(2)
Rating: 5 stars
02/05/2018
Teenage boys liked it a lot! Potato salad hating daughter not so much. Bet she would like it hot! Read More
(1)
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Rating: 5 stars
09/02/2016
This may not be the healthiest of recipes, but it sure is delicious! I liked the texture of the potatoes being roasted, instead of boiled, and the dressing didn't seem to consume the whole salad. I chose to add diced red bell pepper for extra crunch, and it made the salad very enjoyable. I highly recommend taking this to your next BBQ or potluck. Read More
(1)
Rating: 5 stars
06/01/2017
Roasting the diced potatoes really gives this potato salad a different flavor...a really good one! I enjoyed everything about this salad. My only complaint is that I made this about 3 hours before dinner and by the time we ate it had soaked up too much of the dressing. Next time I'll either add the dressing right before eating or I'll make a little extra dressing to add in right before serving. I also roasted some cauliflower and used this exact same dressing on it for a delicious low-carb cauliflower salad. Read More
(1)
Rating: 5 stars
10/24/2018
Love this especially at my house where husband hates hard boiled eggs and kids hate mustard. This is a potato salad that no one complains about! Read More
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Rating: 5 stars
09/02/2019
Great recipe!!! I believe I will need to add a bit more of the sour cream/mayo mixture just before serving but upon tasting, it is fantastic!!! Followed recipe exactly!!! Read More
Rating: 5 stars
04/29/2020
Substituted plain Greek yogurt for mayonnaise Read More
Rating: 5 stars
09/29/2016
I made this using medium-sized red potatoes and followed the recipe. My potatoes did take a bit longer to bake but that's because I had them in a cold refrigerator before baking them. We did like that it didn't contain eggs for a change and the dressing wasn't overwhelming. You can change this up to fit your own personal preferences. Very nice! Thanks for the recipe! Read More
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