Baked Potato Salad

Posted on Tuesday, May 28, 2024
by AMAC, D.J. Wilson
Baked Potato Salad

Serves 10 to 12


  • 9 medium-size potatoes, peeled, cut in half
  • 9 slices of bacon, cooked and crumbled
  • 1 lb. processed American cheese, cubed
  • ½ onion, finely diced
  • 1 cup mayonnaise
  • Fresh chopped dill or parsley (Garnish)


In a large pot, boil the potatoes until almost tender (about ¾ of the way done). Test them frequently for doneness by probing potatoes with tines of the fork – you’ll want the potato halves to be cooked yet slightly firm. Drain them and let them cool for about 10 minutes. Cube the cooled potato halves. Place them in a large bowl. Add the bacon, cheese, chopped onion, and mayonnaise. Gently fold ingredients until combined. Pour into a 13 x 9-inch baking dish. Cover the dish with foil. Preheat oven to 350 degrees. Once the oven is heated, bake the potatoes for one hour, removing foil during the last 10 minutes of cooking time. Let cool slightly before serving. Garnish with fresh chopped dill or parsley.

Chef’s note: Processed cheese is a product made from cheese mixed with an emulsifying agent. It is desired in some recipes due to its creamy consistency and ease in melting. This recipe for baked potato salad is a wonderful accompaniment to a meat dish such as grilled steak or chicken, along with a side salad or vegetable.

Looking for a healthier green salad? Check out our recipe for Tasty Tarragon & Chive Green Salad!

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