Quick and Easy Baked Potato Salad with Bacon
Baked potatoes, crispy bacon, green onions and shredded cheese come together with sour cream, Greek yogurt and mayo. It’s a baked potato in a bowl. Perfect for summer barbecues!
This potato salad tasted exactly like a baked potato, which is what I was going for. I baked the potatoes in the oven to get the ‘baked potato’ taste, which I think is key to the flavor of this potato salad. And the sour cream….mmmm….sour cream.
Ingredients
- Red potatoes- you can use any potatoes in this recipe, I just love red potatoes.
- Green Onion- definitely use green onions.
- Bacon- probably the best part of this dish.
- Shredded Cheese- freshly shredded cheese is best. I used Colby Jack cheese, you can use any kind you like.
- Arugula- the ‘salad’ part. Chopped up so it mixes in nicely, it adds a mild, peppery flavor.
- Sour Cream, Greek Yogurt, Mayonnaise- no baked potato is complete without sour cream.
- Chili powder, salt and pepper
The most time consuming thing about making this dish is baking the potatoes. It took about 35 minutes to bake the potatoes. I sliced them in half, brushed oil on them and popped them in the oven at 400 degrees. To make things easier, you could bake the potatoes the night before.
To chop the cooked potatoes, I like to use a pastry cutter.
You can either cook the bacon ahead of time, or cook it while the potatoes are baking. I cooked this bacon in my air fryer. Let the bacon cool a bit before you chop it.
Shred the cheese, chop the onion, chop the Arugula.
Then, add the dressing on top and mix in….
Mix everything together, and…….
Other Recipes to Try
Take my Easy Cast Iron Buffalo Chicken Dip to the same party you’re taking this potato salad to. Guests will love it!
Frequently Asked Questions
Store it in an airtight container in the fridge for up to 4 days.
I do not recommend freezing potato salad. It would not hold up well and the texture would be ruined. For freshest results, make this no more than one day ahead of when you need it.
You can bake the potatoes and bacon ahead of time to make the process go smoother when you assemble it. I recommend making them no more than 24 hours ahead of time.
Baked Potato Salad
Ingredients
- 3 lbs red potatoes
- 1 bunch green onions
- 12 strips bacon
- 1 cup shredded cheese, your choice
- 2 cups chopped Arugula
- 1 cup sour cream
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp pepper
Instructions
- Line a large baking sheet with tinfoil. Clean and prepare the potatoes. Chop in half, place on pan, brush with olive oil. Bake at 400 degrees for 35 minutes, or until potatoes are fork tender.
- Cook the bacon while the potatoes are cooking. I cooked my bacon in the air fryer.
- While the potatoes and bacon are cooking, shred the cheese, chop the onion and chop the Arugula.
- Once the potatoes are done, chop them up with either a knife or pastry cutter. I used a pastry cutter to chop them up. The potatoes will be hot so be careful.
- Chop the bacon once it is done cooking, Careful, it will be hot!
- Add the potatoes, bacon, cheese, onions and Arugula into a large bowl. Mix everything together. Add the 1 cup of sour cream, 1/2 cup of yogurt, 1/4 cup of mayo, 1 tsp chili powder, 1 tsp salt and pepper and mix together to incorporate all of the ingredients. Chill for at least 30 minutes before serving.
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