The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
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.
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.
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.
How To Make Baked Potato Salad
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 325 degrees F and spray a 9×13-inch pan with non-stick cooking spray.
- 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.
- 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.
- Meanwhile, whisk together the mayonnaise, sour cream, milk, pickle juice, pickle, mustard, pepper, and celery seed.
- Fold the drained potatoes into the mixture with olives and cheese.
- Pour the potato mixture into prepared pan and top with the bacon.
- Finally, bake for forty-five to fifty-five minutes. Serve after finished baking.
- 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.
The potatoes in this potato bake are boiled before baking, so there is no need to cover the potatoes while baking in the oven.
More Side Dishes
- Carrot Puree with Ginger
- Creamed Pearl Onions
- Oven Roasted Broccoli
- Simple Roasted Brussels Sprouts
- Best Crockpot Cheesy Potatoes
- Pull-Apart Potato Rolls Recipe
- Ambrosia Salad with Cool Whip
- Crescent Rolls Recipe
- Aunt Nancie’s Sweet Potato Soufflé
- Cornbread Casserole with Cheese and Green Onions
- Skillet Green Beans + 7 Variations
Baked Potato Salad
- 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
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 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.
- 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.
- 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.