Baked Potato Salad Recipe
Baked Potato Salad Recipe photo by Taste of Home
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Baked Potato Salad Recipe

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4.5 16 27
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I was tired of the ordinary potato salads served so often in summer, so I came up with this hearty flavorful variation. My family has enjoyed it now for several years, and I'm asked to make it whenever there's a get-together or cookout. I'm sure you'll like it as much as we do. -Barbara O'Kane, Greenwood Lake, New York
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min. + cooling
MAKES: 16-20 servings


  • 4-1/2 pounds potatoes, peeled and cut into 3/4-inch chunks
  • 1/4 cup olive oil
  • 2 envelopes Italian salad dressing mix
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 bunch green onions, chopped
  • 2 large tomatoes, chopped
  • 4 hard-boiled large eggs, chopped
  • 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1-1/2 cups mayonnaise
  • 1 tablespoon white vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder

Nutritional Facts

3/4 cup: 239 calories, 18g fat (3g saturated fat), 50mg cholesterol, 384mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 3g protein.


  1. In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 400° for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
  2. In a small bowl, combine the remaining ingredients. Pour over salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.
Originally published as Baked Potato Salad in Taste of Home August/September 1995, p27

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ctskrs User ID: 161153 332
Reviewed Jul. 7, 2012

"I've gotten requests for this recipe from friends. The Italian salad dressing makes this great. I don't add the tomatoes and only add one pepper - if at all. (For crunch I will add celery). Extra bacon is always good."

karen curnes User ID: 3182416 16
Reviewed Aug. 18, 2011

"I'm sorry to say my family did not like this recipe. We ended up tossing it out. Needless to say I won't be making this again. However the potatoes roasted with the italian dressing and olive oil are tasty. I do make just the roasted potatoes as a side dish minus all the extra indgredients."

tstreich User ID: 1042559 198287
Reviewed Jul. 28, 2011

"This was good, but maybe a little too different for my taste. My family thought it was good but didn't rave about it. I think it's just too many flavors to consider it a potato salad. For all that goes into it, I probably won't make again."

cspineda User ID: 3104739 248
Reviewed Jun. 18, 2011

"This is my favorite potato salad recipe.  The only change I made was to add fresh garlic"

curlybiscuit1 User ID: 4025182 1199
Reviewed Sep. 24, 2010

"This is a different taste for potato salad and will probably make again but it may not be my traditional recipe that I usually make."

loveschristmas User ID: 5275522 198286
Reviewed Jul. 16, 2010

"My husband loved this salad, it was a great change from plain potato salad. Definetely a keeper!"

jackie.baker User ID: 3555282 124
Reviewed Jul. 7, 2010

"Everybody raved about the salad. Roasting the potatoes gave it a much bolder potato taste. They were looking for more at the next party!!"

stenaebil User ID: 3726438 928
Reviewed Jul. 5, 2010

"I took this to a family party and it was voted a make again. I didn't have 40 min. to cook it so I micro-waved it for 5 min. and then baked it for 20 min. and I didn't have tomatoes, but otherwise followed the recipe."

24jesus User ID: 1043458 94
Reviewed Jul. 5, 2010

"Awesome!! Only things I did different was to use fresh basil (more) and no tomatoes. It's a keeper. Everyone loved it at our 4th of July cook out!"

marisatoddbarton User ID: 4315925 413
Reviewed Jul. 5, 2010

"This potato salad has some unique twists from typical potato salad - it is a great recipe untouched. I use red potatos and enjoy it even more with extra egg and double the bacon. Thanks for sharing!"

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