Hearty Baked Potato Salad
A creamy, hearty baked potato salad with cheddar cheese, bacon, and fresh herbs, perfect for family gatherings or comfort food lovers seeking warm, flavorful dishes.
Ingredients
Instructions
- Peel the potatoes and boil until tender.
- Cut the cooked potatoes into 1/2 to 1-inch chunks.
- Spread the potato chunks evenly into a baking dish.
- In a bowl, combine the chopped onions, cheddar cheese soup, parsley, mayonnaise, and sour cream.
- Pour the mixture over the potatoes.
- Sprinkle the crumbled bacon on top and garnish with paprika.
- Cover the dish with foil and bake at 350°F for 1 hour.
Tips & Substitutions
For added flavor, consider using green onions instead of regular onions, or adding diced bell peppers. If you want a lighter version, substitute Greek yogurt for sour cream and use reduced-fat mayonnaise. You can also mix in vegetables like broccoli or corn for extra nutrition. Make sure to check the potatoes while boiling to avoid overcooking them.
Serving Suggestions
Serve this hearty baked potato salad as a comforting side dish alongside grilled meats or barbecued dishes, such as Crock Pot Pork Loin or Apricot Pork. It also makes a great main dish for a vegetarian meal when paired with a fresh garden salad. Garnish with additional parsley for a pop of color.
Storage & Reheating
Store any leftover baked potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out. You can also microwave individual portions, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hearty Baked Potato Salad contains roughly 694 calories, with 14g protein, 35g carbohydrates, and 58g fat. It is an excellent source of iron (63% of the Daily Value), vitamin C (36% of the Daily Value), and potassium (34% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 753mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the salad a day in advance. Just assemble the potato salad and refrigerate it before baking. When you're ready to serve, bake it straight from the fridge, adding a few extra minutes to the cooking time.
Is there a way to make this recipe vegetarian?
Absolutely! To make it vegetarian, simply omit the bacon or replace it with a plant-based bacon substitute. You can also enhance the flavors by adding extra herbs or using smoked paprika for a smoky taste.
Can I use different types of potatoes?
Yes, while red potatoes are recommended for their texture, you can use Yukon Gold or new potatoes. Just ensure they are similar in size for even cooking. Adjust boiling time as needed, depending on the type of potato you choose.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).