This Baked Potato Salad is your favorite potato salad recipe turned into a warm and cheesy casserole. Hot potato salad is comfort food at its finest!

This recipe costs approximately $8.82 to make. The recipe makes ten servings for about $0.88 per serving.

You’ll probably have potatoes if you have ham, lamb, chicken, or fish for Easter dinner—potatoes in some form, like mashed potatoes, scalloped potatoes, or potatoes au gratin.

A close up picture of the Baked Potato Salad in a casserole dish.

Hot Potato Salad

While these choices are entirely delicious, I want to make a different potato dish this Easter. And this recipe is different!

So let’s state the obvious; this recipe is a caloric black hole. But, seriously, it just may be the more decadent savory dish I have ever made.

So, I suggest eating carrots and nothing but carrots the entire week leading up to Easter. Seriously eat carrots!

This side dish is your favorite potato salad recipe that meets cheesy gratin potatoes baked to bubbly perfection.

The potatoes are cut into cubes and cooked in a creamy, cheesy sauce. The result is a tender potato bake that is covered in creamy goodness. This Potato Bake is a total crowd pleaser that is the best side dish for BBQs, family gatherings, and holiday parties.

A spoon taking a scoop of the Hot Potato Salad Recipe

Ingredients and Estimated Cost

Per Serving Cost: $0.88

Recipe Cost: $8.82

  • 6 bacon slices – $0.84
  • 4 pounds russet potatoes – $2.40
  • 1 teaspoon salt – $0.06
  • 1 cup mayonnaise – $0.64
  • ½ cup sour cream – $0.49
  • ¾ cup milk – $0.18
  • 3 Tablespoons dill pickle juice – $0.25
  • 1 Tablespoon yellow mustard – $0.09
  • ¼ cup dill pickles – $0.33
  • ½ teaspoon ground black pepper – $0.20
  • 1 teaspoon celery seed – $0.16
  • ½ cup yellow onion – $0.31
  • 1 cup pimiento-stuffed Spanish olives – $0.65
  • 2 cups cheddar cheese – $2.22

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in March 2023.

All of the ingredients needed to make this recipe.

How To Make Baked Potato Salad

***For complete recipe instructions, see the recipe card below.

  1. First, preheat the oven to 325 degrees F and spray a 9×13-inch pan with non-stick cooking spray. 
  2. Then, cook bacon in a large pan over medium heat for about four to six minutes. Place the bacon on a paper towel-lined plate to drain. 
  3. Next, put the potatoes in a large pot with cold water and bring to a boil. Add one teaspoon of salt and reduce the heat to simmer for about ten to fourteen minutes. 
  4. Meanwhile, whisk together the mayonnaise, sour cream, milk, pickle juice, pickle, mustard, pepper, and celery seed. 
  5. Fold the drained potatoes into the mixture with olives and cheese.
  6. Pour the potato mixture into prepared pan and top with the bacon. 
  7. Finally, bake for forty-five to fifty-five minutes. Serve after finished baking. 

A picture collage showing how to make this recipe.

Recipe Variations

  • You can use pork or turkey bacon in this recipe.
  • Instead of Russet potatoes, you can use red, white, or Yukon gold potatoes.
  • You can use low-fat mayo and sour cream, but please don’t use fat-free.

Storage and Serving Tips

MAKE AHEAD: This Potato Salad Bake can be made ahead of time and baked just before serving. Make the potato salad up to baking, cover it with foil, and refrigerate until baking. You can refrigerate it up to 24 hours in advance.

SERVE: As with most recipes with dairy products, you shouldn’t leave this Potato Salad Bake out for longer than 2 hours.

STORE: Store leftovers in the refrigerator in an airtight container for up to 4 days. 

FREEZE: I do not recommend freezing this recipe because the texture will turn grainy upon defrosting.

Recipe FAQs

Do potatoes bake faster, covered or uncovered?

The potatoes in this potato bake are boiled before baking, so there is no need to cover the potatoes while baking in the oven.

A bowl of the Hot Potato Salad with more in a casserole dish behind it.

More Side Dishes

A spoon in the casserole dish with the Baked Potato Salad Recipe.
5 from 7 votes

Baked Potato Salad

Recipe Cost $ $8.82
Serving Cost $ $0.88
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
10 people
This Baked Potato Salad is your favorite potato salad recipe turned into a warm and cheesy casserole. Hot potato salad is comfort food at its finest!

Equipment

  • cutting board
  • chef's knife
  • large frying pan
  • potato peeler
  • large pot
  • large mixing bowl
  • 9×13-inch pan

Ingredients
 
 

  • 6 bacon slices cut into 2-inch pieces
  • 4 pounds russet potatoes peeled and cut into 1 ½ -inch pieces
  • 1 teaspoon salt
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¾ cup milk
  • 3 Tablespoons dill pickle juice
  • ¼ cup finely chopped dill pickles
  • 1 Tablespoon yellow mustard
  • ½ teaspoon ground black pepper
  • 1 teaspoon celery seed
  • ½ cup chopped yellow onion
  • 1 cup sliced pimiento-stuffed Spanish olives
  • 2 cups shredded cheddar cheese

Instructions

PREP OVEN AND PAN:

  • Adjust the oven rack to the middle position and preheat to 325 degrees F.
  • Spray a 9×13-inch pan with non-stick cooking spray; set aside.

COOK BACON:

  • Cook bacon in a large pan over medium heat until chewy but not crispy, about 4-6 minutes.
  • Move bacon to a paper towel-lined plate to drain until ready to use.

COOK POTATOES:

  • Place potatoes in a large pot with cold water to cover by 1 inch.
  • Bring to a boil over high heat, add one teaspoon salt, and reduce heat to medium-low.
  • Simmer until potatoes are fork-tender (but NOT mushy), 10-14 minutes.

ASSEMBLE CASSEROLE:

  • While potatoes boil, whisk mayonnaise, sour cream, milk, pickle juice, pickles, mustard, pepper, and celery seed in a large bowl.
  • Once the potatoes are done, drain and add them to the bowl along with olives and cheese.
  • Fold until potatoes are coated evenly.

BAKE AND SERVE:

  • Pour potato mixture into prepared pan and top with bacon.
  • Bake for 45-55 minutes or until bubbly and the bacon is crisp.
  • Serve immediately.

Nutrition

Serving: 0.75cup | Calories: 501kcal | Carbohydrates: 36g | Protein: 13g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 923mg | Potassium: 867mg | Fiber: 3g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 11mg | Calcium: 234mg | Iron: 2mg

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Recipe Rating




18 Comments

  1. Marsha | Marsha's Baking Addiction says:

    This dish looks absolutely delicious! Yum!!

  2. Mary @ StrawmarySmith says:

    Yum this looks like a great side dish for Easter! Thanks for sharing!

    1. Thanks for stopping by!

  3. Annemarie @ justalittlebitofbacon says:

    What a great idea for Easter dinner, especially since you’d have a lot of people to help you eat it. 🙂 Why choose one yummy potato dish when you can have two?

    1. Exactly, I like how you think! 😉

  4. peter @feedyoursoultoo says:

    Love potatoes and cheese and you have a lot of cheese working here. Yum.

    1. This dish certainly does!

  5. Nancy Gipson says:

    Yummy! I made it with baked potatoes and left the skin on.

    1. Nancy, I’m so glad you enjoyed this recipe! Thnks for stopping by. 🙂

  6. This sounds odd but could you add eggs to this? (like a classic cold potato salad?) The only reason I ask is I already boiled eggs intending to make regular potato salad but then stumbled on your recipe which looks wonderful! Just wondering if adding boiled eggs would make it weird 😉 Thanks!

    1. You absolutely can! Let me know how it turns out!

  7. You had me at warm and cheesy casserole! This looks so comforting and I especially love all that bacon.

  8. Natalie Marie says:

    Honestly, nothing is better than potatoes….my family will love this! Also love all the process shots, they’re so helpful!

  9. what a delicious comfort dish with these Baked Potato Salad ! Everyone is obsessed with this at home right now

  10. Gina Abernathy says:

    Looks delish and would make a great side dish for Easter.

  11. Gina Abernathy says:

    I love potato salad and this baked salad did not disappoint. So creamy and dreamy! I plan to serve this for Easter with my ham.

  12. Oh my gosh, this baked potato salad is delicious!Thanks for such a great recipe!
    !