LuAnn's Family Favorites Recipes

Baked Potato Salad

Lort introduced this salad recipe, which she recommended highly, with these words, "My deli carries a yummy baked potato salad. I asked them what was in it and they told me."

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  • 3 large baked potatoes


  • 1/2 cup sour cream or non-dairy sour cream alternative (I prefer Tofutti’s Better Than Cream Cheese)
  • 1/2 cup mayonnaise or vegan mayonnaise (I prefer Vegenaise)
  • 1/2 teaspoon freshly ground black pepper
  • 1 dash celery salt or seasoning salt
  • 1 dash garlic powder
  • 1 dash paprika


  • 10 slices bacon or vegetarian bacon alternative (see Note), cooked and crumbled (reserve a small amount of the crumbled bacon for garnish)
  • Tops of 3 green onions, sliced, then chopped (Reserve about half of the chopped onions for garnish)
  • 4 ounces shredded Cheddar cheese or non-dairy Cheddar cheese alternative
  • 1 tablespoon fresh parsley (optional)


  • Additional shredded Cheddar cheese or Cheddar cheese alternative
  • Reserved chopped green onion tops
  • Reserved crumbled bacon


  1. If the potatoes have just been removed from the oven, set them aside until cool enough to handle.

Make the dressing

  1. In a bowl large enough to contain the salad, combine all of the dressing ingredients, then whisk until smooth.

Make the salad

  1. Begin cooking the bacon or bacon alternative.
  2. Meanwhile, peel and cube the baked potatoes, then place in the bowl with the dressing. Add the crumbled bacon and chopped green onion tops, reserving a small amount of each to garnish the salad. Add the shredded cheese and parsley, if using. Using a large spoon, stir the salad gently until well mixed with the dressing.

Serve the salad

  1. If desired, transfer the salad to a serving bowl. Garnish with a sprinkling of shredded Cheddar cheese and the reserved crumbled bacon and chopped green onions. Serve at room temperature or cover and refrigerate.


Note that the potatoes in this recipe must be baked before making the salad. If the potatoes are not already baked, this should be done at least an hour before making the salad so they have time to cool.


Posted by Lort on KRT; edited and reposted by LuAnn B., a.k.a. "Tofu Queen."

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