Baked Potato Salad

This recipe came about as a means of using the leftover potato insides from preparing potato skins.


  • 5 pounds Idaho® potatoes, washed, #120 ct.
  • 8 ounces fresh celery, diced 1/4"
  • 1 1/2 ounces fresh green onion, sliced 1/4"
  • 1 1/2 ounces fresh red peppers, diced 1/4"
  • 2 eggs, hard-boiled, diced 1/4"
  • 1/4 cup sweet pickle relish, drained
  • 1 1/2 cups mayonnaise
  • 1/2 cup honey mustard dressing
  • 1/2 cup sour cream
  • 1/4 teaspoon white pepper
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon dill weed


  1. Place potatoes on sheet pan; bake at 350°F until tender, about 1 hour.
  2. Peel baked potatoes while warm and dice pulp into 1/2" pieces. Spread diced potatoes on a sheet pan; allow to cool under refrigeration.
  3. Place diced vegetables and eggs in mixing bowl.
  4. Add drained sweet relish, mayonnaise, honey mustard dressing, sour cream and seasonings.
  5. Stir until well mixed.
  6. Fold in potatoes.
  7. Chill 2 hours before serving.


This recipe is gluten-free

Print Recipe

Yield: 16, 3/4-cup servings

Jay Miller
Menu Creator Consulting
Lakeland, TN

Share this Recipe

You Might Also Like

Bolivian Fricasé

Bolivian Fricasé

Extreme Mashed Potatoes

Extreme Mashed Potatoes

Urban Table Idaho® Morning Potatoes

Urban Table Idaho® Morning Potatoes

Ask Spuddy Image