Baked Potato Salad

Tender potatoes, bacon, and shredded cheddar cheese, all tossed in a creamy homemade dressing, this Baked Potato Salad brings serious flavor.

Prep Time15

Cook Time1

Total Time1 15

Course: Salad, Side Dish, Side Dishes

Cuisine: American, Barbecue, Side Dish

Keyword: Baked Potato Salad

Servings: people

Author: Susie Bulloch

Prepare the potatoes. Bake the potatoes with the skin on until they reach an internal temperature of around 200 degrees and become fork tender (links to both smoked and grilled baked potatoes in recipe notes). Transfer the potatoes to large cutting board to cool slightly, then cut into bite-size cubes.
6 russet potatoes
Build the salad. Place the cubed potatoes, crumbled bacon, sliced green onions, and shredded cheddar cheese in a large bowl.
1 cup medium cheddar cheese, ¼ cup green onions, 6 slices bacon
Make the dressing. In a small bowl, combine the mayo, sour cream, whole milk, Beef Rub, and the rest of the green onions. Stir everything together with a whisk until the seasoning dissolves.
½ cup mayonnaise, ½ cup sour cream, ¼ cup green onions, 2 Tablespoons milk, Hey Grill Hey Beef Rub
Combine everything. Pour the dressing over the salad ingredients, then stir gently with a wooden spoon until is incorporated.
Serve and enjoy. Serve the salad warm right away with your favorite BBQ meats.

Hey Grill Hey Beef Rub

Baked Potatoes