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 17 26
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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-cooked eggs, chopped
  • 5 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 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 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 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 248
Reviewed Jun. 18, 2011

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

cspineda 217
Reviewed Jun. 18, 2011

"<p>This is my favorite potato salad recipe. The only thing I changed was to use fresh garlic.</p>"

curlybiscuit1 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 198286
Reviewed Jul. 16, 2010

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

jackie.baker 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 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 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!"

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