This Potato Salad Bake is your favorite potato salad recipe turned into a warm and cheesy gratin casserole. Basically it’s your new favorite side dish!
Whether you’re having ham, lamb, chicken, or fish for Easter dinner chances are you’ll have potatoes. Potatoes in some form or another like mashed potatoes, scalloped potatoes, or potatoes gratin. While all of these choices are completely delicious, this Easter I want to make a potato dish that’s a little different. And this Potato Salad Bake is definitely different!
So let’s state the obvious; this Potato Salad Bake is a caloric black hole. Seriously, it just may be the more decadent savory dish I have every made. So with that I suggest eating carrots, and nothing but carrots, the entire week leading up to Easter. Seriously eat carrots!
This Potato Salad Bake is basically your favorite potato salad recipe meets cheesy gratin potatoes that’s baked to bubbly perfection.
Cook’s Note – Potato Salad Bake
- This Potato Salad Bake can be made ahead of time and baked just before serving. Just make the potato salad all the way up to baking, and cover it with foil and refrigerate until baking. You can refrigerate it up to 24 hours in advance.
Potato Salad Bake
- 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 plus 1/4 cup finely chopped dill pickles
- 1 Tablespoon yellow mustard
- ½ teaspoon ground black pepper
- 1 teaspoon celery seed
- 1/2 cup chopped yellow onion
- 1 cup sliced pimiento-stuffed Spanish olives
- 2 cups shredded cheddar cheese
- Adjust oven rack to middle position and preheat to 325 degrees F. Spray 9x13-inch pan with non-stick cooking spray; set aside.
- Cook bacon in large pan over medium heat until chewy, but not crispy, about 4-6 minutes. Move to paper towel-lined plate to drain until ready to use.
- Place potatoes in large pot with cold water to cover by 1 inch. Bring to boil over high heat, add 1 teaspoon salt, and reduce heat to medium-low, simmer until potatoes are fork-tender (but NOT mushy), 10-14 minutes.
- While potatoes boil whisk together mayonnaise, sour cream, milk, pickle juice, pickle, mustard, pepper, and celery seed in a large bowl. Once potatoes are done, drain and add them to bowl along with olives and cheese. Fold until potatoes are coated evenly.
- Pour potato mixture into prepared pan and top with bacon. Bake for 45-55 minutes, or until bubbly and bacon is crisp. Serve immediately.