Not Your Momma's Potato Salad

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“I'm not a huge potato salad fan, but I do enjoy it prepared this way. It's like a fully loaded baked potato in salad form. Cooking time included chilling time. I hope you will enjoy this tasty salad.”
1hr 35mins

Ingredients Nutrition

  • 1 lb potato, yukon gold, peeled and cut into chunks
  • 14 teaspoon salt
  • 18 cup Miracle Whip (you may use mayonnaise if preferred)
  • 12 cup sour cream, thick
  • 12 tablespoon Dijon mustard
  • 12 teaspoon chili powder
  • 14 teaspoon cayenne pepper (optional)
  • 3 slices bacon, cooked and crumbled, maple
  • 14 cup red pepper, sweet, finely chopped
  • 14 cup orange pepper, sweet, finely chopped
  • 18 cup green onion, finely chopped
  • 18 cup gouda cheese, shredded
  • Garnishes (optional)
  • 18 cup garlic chives (you could use 1/8 cup green onions if preferred)
  • 2 tablespoons gouda cheese, shrredded
  • 14 teaspoon chili powder


  1. Place potatoes in large pot of cold salted water and bring to a boil.
  2. Cook potatoes until they are tender, drain and cool.
  3. In a large bowl combine the miracle whip, sour cream, mustard, chili powder and cayenne pepper, stir to blend then add the cooled potatoes and toss gently.
  4. Next you will add the bacon, red and yellow peppers, green onions and cheese, toss gently, cover and put in refrigerator to chill for about 1 hour.
  5. When ready to serve garnish your potato salad with the chives, cheese and chili powder.

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