Baked Potato Salad

Perfect with a burger and a hotdog and some beans and a sparkler…


  • 4 pounds Red Skinned Potatoes (1 bag, usually)
  • 1 small bunch Scallions
  • 4 Eggs
  • 1 package pre-cooked Bacon (12 pieces)
  • 2 stalks Celery
  • 1 cup Miracle Whip
  • 1 cup Sour Cream
  • 3 tablespoons Ranch Dressing
  • 1 tablespoon Dijon Mustard
  • 1/2 cup shredded Cheddar Cheese
  • Salt & Pepper to taste


1. Cut the potatoes into smallish cubes – they will cook quicker

2. Give the potatoes a quick rinse to get some of the starch off (the starch causes foam), then boil for 15 – 20 minutes until fork tender

 Boil Potatoes

3. Hard boil the eggs – about 8 minutes at a rolling boil, then cool, peel, and chop roughly

Hard Boiled Eggs

3. Chop the celery into small pieces

Celery knife

4. Chop the scallions into teensy pieces

Chopped Scallions

5. Chop (or tear) the bacon into chunks – not too small – you want to taste it in the salad


6. In another bowl, mix together the Miracle Whip, Sour Cream, Ranch Dressing, Mustard, Salt & Pepper

7. Drain and rinse the Potatoes, and let them cool (or use ice). Once cool, put them into a large bowl.

Cool the Potatoes

8. Add the chopped Scallions, Celery, Bacon, Eggs, toss to mix

Bowl of Chopped Ingredients

9. Add the wet ingredients until it is the consistence you like – depending on your taste you may or may not use all of it

10. Stir in the Cheese

11. Chill before serving

Baked Potato Salad

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