Chunky Baked Potato Salad

Name: Chunky Baked Potato Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 1/4 to 1/3 pound Yukon gold or red potatoes, diced into 3 4-inch cubes; 2 1/2 tablespoons olive oil; 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 3/4 cup mayonnaise; 1/3 cup sour cream; 1 1/2 teaspoons apple cider vinegar, or sherry vinegar for twist; 1 1/4 cups shredded sharp cheddar cheese; 5 thick slices smoky bacon, cooked to crisp, crumbled; 1 small yellow onion, thinly sliced into rings

By Emma

Certified Culinary Professional

Published on 03 February 2026 • Recipe tested & approved

Roasted 3 4-inch diced potatoes tossed in creamy mayo sour cream vinegar blend. Crunchy cheese, smoky bacon, thin onion rounds all chilled together. Salt pepper balance key. Baked at 430 degrees ’til golden edges pop, tender inside. Rested in fridge for flavor marriage. Simple, chunky, textural contrast salad that skips boiled soggy mess. Bacon swap with smoked paprika or crispy mushrooms works too. Apple cider vinegar gives slight zip, can trade for sherry or lemon. Sharp cheddar best for punch but monterey jack mild, mozzarella stretchy replacements found. Potatoes peel optional, fur crispy skin if left on. Preheat fan oven recommended for even roasting. Let cool before dressing so sauce clings better. Salt potatoes now and later. Toss gently; no mush.

Prep: 25 min

Cook: 25 min

Total: 50 min

Servings: 6 servings

#potato salad #roasted potatoes #American cuisine #bacon recipes #cheddar cheese #summer salads #easy dinner #make ahead

Potato salads usually flop with boiled soggy cubes and watery dressing. Roasting changes everything. Crispy golden edges, tender inside, that textural contrast—game changer. Toss in creamy mayo and sour cream with a sharp acidic kick from vinegar. Add smoky bacon bits I can’t stop eating, cheddar cheese thick and sharp, and thin onion slices that bite without overpowering. Rest it at least 30 minutes in fridge—the pause lets flavors meld and potatoes soak sauce without collapsing. I switched white vinegar for apple cider because it feels gentler, fruitier. Bacon sometimes switched for mushrooms, gives umami and keeps smoky vibe. Learning when potatoes are done by feel—poke gently with a knife tip—skill saves you from under or overcook drama every time. Potatoes cool—don’t drown hot potatoes in dressing or you’ll get mush. The secret—this is a salad you don’t have to hide.

Ingredients

3 1/4 to 1/3 pound Yukon gold or red potatoes, diced into 3 4-inch cubes
2 1/2 tablespoons olive oil
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3/4 cup mayonnaise
1/3 cup sour cream
1 1/2 teaspoons apple cider vinegar, or sherry vinegar for twist
1 1/4 cups shredded sharp cheddar cheese
5 thick slices smoky bacon, cooked to crisp, crumbled
1 small yellow onion, thinly sliced into rings

About the ingredients

Potatoes you pick matter more than you think. Yukon gold for buttery texture, reds for waxy bite. Peel off or leave skin on depending on preference—skin crisps up beautifully but no rinse after dicing or oil won’t stick. Olive oil good but avocado oil tolerates higher heat better if you want deeper roast. Salt early damages potato starch just right for crisp skin—don’t skip salt. Mayonnaise and sour cream combo keeps moisture balanced; too much mayo and it’s heavy. If dairy intolerance, replace with all vegan alternatives but keep acidity balance with vinegar or lemon. Vinegar choice shifts flavor—apple cider is mellow, use sherry vinegar or lemon juice for a sharper zip. Cheese sharp cheddar best, but mix it up with pepper jack or smoked gouda for different notes. Bacon: cook slow, low and slow then crisp high. And onions—thin rings, no overpowering chunks. Swap onions for chives or scallions if desired. Fresh cracked pepper over ground black pepper gives better aroma.

Method

Start with oven preheated to 430 degrees Fahrenheit for extra crisp. Cube potatoes evenly 3 4 inches—too small they dry out, too big they stay raw. Toss in olive oil in large rimmed sheet pan, stir well so each chunk gets a shiny coat. Salt pepper now so skin seasons during roast.
Slide pan in middle rack. Listen for soft crackle. Roasting times vary; look for crisp golden edges, interiors tender when pierced with fork, usually 25 minutes-ish. Jiggly soft means underdone, dark brown means over.
Once roasted, spread potatoes out on tray or cooling rack to steam off excess heat. Hot potatoes dressed now absorb way too much moisture, go mushy — wait till totally cool or nearly cool for dressing step.
Mix mayo sour cream and vinegar thoroughly in small bowl. Vinegar cut through fat, lifts flavor. Taste dressing; adjust acidity ahead. Too flat? More vinegar, a pinch of mustard or garlic powder adds complexity.
In big bowl toss cooled potatoes gently with dressing. Folding not smashing. Add cheese, bacon bits, then layer sliced onions on top. Onion sharpness wakes the dish, cut thin so bite is delicate, not crunchy raw raw.
Wrap bowl with plastic or cover tightly. Fridge minimum half hour, better hour or more. Flavors marry, potatoes soak savory creamy tang. You can prep day ahead if fridge space allows, onions soften and mellow overnight.
Before serving, check salt pepper—roasted potatoes absorb salt but dressing dilutes punch. Adjust slowly. More crispy bacon can add pop if needed. If salad looks dry after resting, splash tiny water or milk to revive.
If no bacon? Smoked paprika toasted nuts or crunchy fried shallots add texture and savoriness. Vegan swap sour cream for coconut yogurt, mayonnaise for cashew cream.
Potatoes left uncovered after roasting can dry out; no foil during roast to keep skin crisp.
Use fan/convection bake if possible—the heat wicks moisture away better, potatoes crisp faster with less fat.

Cooking tips

Preheat oven to a little higher than usual, 430 instead of 425; faster roasting crisps better before flesh dries. Dice potatoes uniform; uneven cuts roast unevenly. Toss oil and season in pan—not bowl—so you don’t bruise potatoes and oil distributes evenly. During roasting, check after 20 minutes for smell of caramel. That nutty aroma and crackle sound mean ready soon. Don’t crowd pan; leave space so air circulates, avoids steaming. Cooling potatoes on wire rack or rimmed baking sheet stops carryover cooking and prevents soggy bottoms. Mixing dressing ingredients well ensures uniform flavor—don’t rush vinegar addition; add slowly and taste frequently. Toss potatoes gently with dressing—mashing ruins texture. Refrigerate minimum 30 minutes so the vinegar and dressing absorb and flavors meld. Final salt adjustment always necessary; roasted potatoes shift salt perception. Bacon must be crisp but not burnt for texture and slight chew. Onions tossed last retain crunch but mellow in fridge. Salad gets better the longer it rests, up to overnight covered. If salad thickens too much after chilling, a tablespoon cold water or milk smooths it out quickly. Skipping rest? At least 15 minutes fridge. Make ahead for parties; it holds well cold.

Chef's notes

💡 Preheat oven slightly hotter than usual. 430 degrees gives crunch without drying flesh. Watch potatoes closely past 20 minutes for crackle and golden edges. Not all ovens equal. Use smell as guide too. Caramel scent hints roast reaching stage.
💡 Cube potatoes evenly. Big chunks mean underdone center, small cubes can dry out fast. Toss potatoes in olive oil directly in rimmed pan so each gets coated. Salt and pepper early for skin seasoning, inside soft. Avoid bowl - bruises and mess with oil coverage.
💡 Cool potatoes fully before dressing. Hot spuds swim in mayo blend soak too quick, turn soggy. Spread on wire rack or tray to steam off heat swiftly. Patience here keeps texture chunky, not mushy blobs.
💡 Mix mayo, sour cream, vinegar slowly. Taste often. Add vinegar pinch by pinch to cut fat or a drop mustards or garlic powder for lift. Dressing should cling but not drown potatoes. Adjust acidity before combining for bright, balanced finish.
💡 If bacon missing, smoked paprika or toasted nuts bring savory crunch. Vegan swap sour cream with coconut yogurt, mayo replaced by cashew cream. Keep tang present to lift dish from heaviness everyone skips ketchup or bland replacements.
💡 Salt potatoes twice: once pre-roast for crisp skin, again after resting to punch up overall flavor. Roasted potatoes shift salt perception; dressing dilutes so tweak carefully. Remember salty cheddar and bacon add dimension, avoid over-salting early.
💡 Use fan oven when possible. Air circulation wicks moisture better than static heat. Crisp faster with less oil and minimal risk of soggy skin. Fan bake needs less time, check around 20 minutes for crackle sound signalling readiness.
💡 Rest salad covered in fridge minimum 30 minutes. Hour or longer softens onions, melds cheese and bacon with potatoes. Flavors marry—potatoes soak savory tang without falling apart. Skip rest? Aim for at least 15 minutes cold to tone down raw onion sharpness.

Common questions

How do I tell potatoes are roasted right?

Look for golden edges and soft interior. Listen for crackle. If jiggly or pale they need more; black edges mean overdone. Poke with fork test; tender inside but firm skin is goal.

Can I substitute bacon?

Yes, smoky paprika or crunchy toasted nuts work. Mushrooms sautéed to crisp for umami. For vegan replace sour cream with coconut yogurt, mayo with cashew cream—but keep acid like vinegar or lemon, or flavor’s flat.

Why potatoes get mushy sometimes?

Dressing on hot potatoes kills crisp, moisture turns starchy cubes into paste. Cool potatoes fully before tossing dressing. Also cut cubes evenly, too small dry or fall apart, too big stay raw. Salt timing affects texture too.

How long can this salad be stored?

Fridge covered up to 2 days usually. Flavors deepen over time but onions soften, texture changes. Can prep a day ahead if fridge space allows. Avoid freezer. Stir before serving, add tiny splash milk or water if thickened.