Baked Potato Salad
Baked potato salad substitutes baked potatoes for boiled potatoes. Photo courtesy





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March 2011

Product Reviews / Main Nibbles / Vegetables

Recipe For Baked Potato Salad

And Not Just Any Potato Salad, But An Award Winner

This potato salad recipe uses baked potatoes instead of boiled potatoes. The next time you bake potatoes, make extra so you can prepare this dish the following day. It’s great with burgers and brats.

This palate-pleasing baked potato salad won first prize at the 2011 South Beach Wine & Food Festival’s Idaho Potato Side Dish Challenge. The recipe is courtesy of the winning chef, Carlos Barillas, of Burger & Beer Joint in Miami Beach.

Yield: 8 servings. You can make the recipe a day in advance or longer, to allow the flavors to combine.



  • 4 large Idaho potatoes, washed
  • 1 container (16-ounces) sour cream
  • 5 scallions, sliced
  • 2 cups shredded Cheddar cheese
  • 1/4 cup (1/2 stick) butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 5 strips bacon, cooked and crumbled (optional)


  1. Preheat oven to 350ºF.
  2. Bake potatoes for about 1 hour or until fork-tender. Cool potatoes at room temperature, 15 minutes. 
  3. Coat a 3-quart casserole dish with cooking spray. 
  4. Cut potatoes into 1/2-inch cubes and place in a large bowl. Add remaining ingredients and toss gently until mixed well. Place in casserole dish.  
  5. Bake 30 to 35 minutes or until warm in center.



  • Top each portion with a bit more sour cream and scallion slices before serving. 
  • To lighten this recipe, you can substitute the sour cream and cheese for lower fat varieties and use turkey bacon in place of the traditional favorites.


Recipe and photo copyright ©2009 Idaho Potato Commission. All other material

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