Baked Potato Salad

This potato salad was a side dish from my last smoked brisked that I thought it needed a home. Thankfully, I kept notes while making it because it’s a Super simple but I used white potatoes un-skinned. You may want to peel them before the boil down below.
Course Side Dish
Cuisine Southern, Texan
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 741kcal
Author Shawn


  • 2.5 lb white potato medium = about 5 potatoes
  • 8 oz sour cream
  • 8 oz cheddar cheese shredded
  • 8 oz bacon fried and chopped 1/4”
  • .25 cup green onion chopped long ways like the steak house’s
  • 1 tsp salt


  • Get a large pot of slightly salted water boiling.
  • Peel potatoes if ya want.
  • Cut potatoes into 4s and add to boiling water.
  • Boil for 20-25 minutes. Test with fork and try not to go too mushy.
  • Drain potatoes in a strainer and let sit until room temp.
  • When potatoes are hand able cut them into cubes about 1”.
  • Add the potatoes to a large bowl.
  • To the bowl add sour cream, cheddar, bacon, salt, and green onion if desired.
  • Mix all in the bowl until well incorporated while mashing up the potatoes a little more.
  • Test for salt and you should be good to go.
  • Like I said earlier these are perfect hot or cold.


Serving: 355g | Calories: 741kcal | Carbohydrates: 39g | Protein: 30g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 126mg | Sodium: 1384mg | Potassium: 1436mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1005IU | Vitamin C: 34mg | Calcium: 564mg | Iron: 10mg