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"No Bake" Baked Potato Salad


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Rate this recipe 4.4/5 (8 Votes)


  • 8 medium potatoes (about 3 pounds), scrubbed and cut into 1-inch chunks
  • 1 tablespoon salt
  • 1 (16-ounce) container sour cream
  • 1/4 cup real bacon bits
  • 4 scallions (green onions), thinly sliced
  • 1/2 teaspoon black pepper


Servings 6
Adapted from


Step 1

Place potatoes in large pot and add enough water to cover them. Add salt and bring to boil over high heat.

Cook potatoes 10 to 15 minutes, or until fork-tender; drain well and allow to cool slightly.

In large bowl, combine remaining ingredients; mix well. Add potatoes and mix until well combined.

Serve warm, or cover and chill until ready to serve.


For really loaded "baked" potato salad, add 1 cup (4 ounces) shredded Cheddar cheese along with the sour cream and other ingredients.


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