Baked Potato Salad


This article was written by Jennifer Worden in partnership with the California Olive Committee.

Let summer begin with warm weekends, no school, and this excellent Baked Potato Salad recipe with all the right finishing touches, like California Ripe Olives. YUMMY! It’s the perfect complement to whatever is cooking on the grill and it always reminds me that it’s summer.

I think it was my aunt who introduced this baked potato salad to our family cookouts, but it’s been awhile so I could be wrong and it could have been my mom. Either way, it’s delicious and has been a definite family favorite for years. Some may think of this as a casserole, but for me, this is everything a Potato Salad should be…a yummy side dish with veggies and other mouth-watering mix-ins, such as California Ripe Olives.



The great thing about California Ripe Olives is not only are they a great snack, but they give dishes a unique flavor, texture and color to really make them pop. It’s amazing to think something so little is capable of doing so much! And for this reason, olives have made their way into salads for centuries—from the traditional potato salad to the modern kale salad. I have to say, I think my family’s olive-centric salad recipe takes the cake, though.

Be sure you know the following recipe before taking this dish with you to a gathering because there is a good chance someone is going to ask you for the recipe. Almost every time I make this for gatherings, I get asked for the recipe. Thankfully, it’s easy to remember the ingredients, just don’t forget the California Ripe Olives because the dish is definitely not the same without them!

Okay, I’m officially getting hungry, so let’s get to the recipe!


Baked Potato Salad 


5 pounds red potatoes, quartered and skin on

1 cup sour cream

2 cups shredded cheddar cheese, divided

¼ cup sliced California green ripe olives

¼ cup sliced California black ripe olives

2-3 green onions, chopped

5 slices bacon, cooked crisped and chopped


Preheat oven to 400 F. Place potatoes into a large pot with water and bring to a boil.  Allow to cook for about 15 – 20 minutes or until nice and tender. Drain potatoes. Using a masher smash potatoes and place in blender. Mix sour cream, 1 cup cheddar cheese and potatoes until creamy and smooth. Place potatoes in a baking dish. Top with bacon and remaining cheddar cheese. Bake for 10 minutes or until cheese is melted. Remove from oven and top with olives and green onions.



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