No-Mayo Loaded Baked Potato Salad
This post may contain affiliate links. Please read the disclosure policy.
This No-Mayo Loaded Baked Potato Salad recipe is a delicious and hearty side dish perfect for any occasion.
This salad is a great way to enjoy all the flavors of a loaded baked potato without all the calories.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
The best part about this recipe is that it does not require any mayonnaise, making it a healthier alternative to traditional potato salad. Instead, a light and creamy dressing made with sour cream, cheese, and pieces of bacon crumbled is used to give it a tangy and flavorful finish.
So rich and creamy, and it’s the best bacon salad with no mayo that I have come across.
I like to serve it as an entree with some crusty bread. No matter how you serve it, this No-Mayo Loaded Baked Potato Salad is sure to be a hit!
Scroll to bottom for printable recipe card.
Why I love No-Mayo Loaded Baked Potato Salad?
This recipe is a great alternative for those who are not fond of mayonnaise-based potato salad and love loaded baked potatoes.
You will find that this potato salad is a delicious side dish for dinner or a summer cookout.
Why is my potato salad bland?
If your potato salad tastes bland, it might be because you didn’t season it enough. Make sure to add enough salt and pepper to the potatoes and taste the mixture before serving.
You can also add more flavor by adding herbs or spices that you like, such as paprika, dill, or parsley.
Why does my potato salad get watery the next day?
If your potato salad gets watery the next day, it’s probably because the potatoes have released their starch and moisture.
To prevent this, make sure to drain the potatoes well after cooking and let them cool completely before mixing with the other ingredients. Also, keep the potato salad refrigerated and covered tightly to prevent moisture loss.
How to serve No-Mayo Loaded Baked Potato Salad?
You can serve No-Mayo Loaded Baked Potato Salad as a side dish with grilled or roasted meats, as part of a picnic or potluck, or as a standalone meal with some crusty bread.
Variations of No-Mayo Loaded Baked Potato Salad:
To make this recipe even more delicious, you can try adding some extra ingredients such as diced red onions, diced celery, or roasted garlic. You can also use different types of cheese, such as blue cheese or feta, to add more flavor.
Ingredients:
- Gold potatoes
- Sour cream
- Shredded cheddar cheese
- Bacon crumbled
- Chopped green onions
- Salt and pepper to taste
- Olive oil
- Garlic chives for garnishing
How to make No-Mayo Loaded Baked Potato Salad:
Step 1. Preheat oven to 450 degrees.
Step 2. Chop 3 pounds of gold potatoes into bite-sized pieces.
Step 3. Place the potatoes on a baking sheet in a single layer.
Then drizzle them with olive oil. Toss them lightly to coat all sides of the potatoes in olive oil.
Step 4. Add salt and pepper to taste the potatoes.
Step 5. Bake the potato pieces in the oven for 20 minutes until they are fork-tender and starting to brown.
Step 6. Remove the potatoes from the oven and allow them to cool completely.
Step 7. Place the cooled potatoes in a large mixing bowl, and add 1 ½ cups of sour cream. Stir carefully to combine well.
Step 8. Add in 2 cups of shredded cheddar cheese.
Step 9. Pour in 12 pieces of crumbled bacon.
Step 10. Mix in ⅓ cup of chopped green onions.
Step 11. Serve chilled with chopped garlic chives sprinkled on top for garnish.
Pin this recipe now to remember it later
No-Mayo Loaded Baked Potato Salad
Ingredients
- 3 lbs. Gold potatoes
- 1 ½ c. Sour cream
- 2 c. Shredded cheddar cheese
- 12 Pieces of bacon crumbled
- ⅓ c. Chopped green onions
- Salt and pepper to taste
- Olive oil
- Garlic chives for garnishing
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
Instructions
- Preheat oven to 450 degrees.
- Chop 3 pounds of gold potatoes into bite-sized pieces.
- Place the potatoes on a baking sheet in a single layer, and drizzle them with olive oil. Toss them lightly to coat all sides of the potatoes in the olive oil.
- Add salt and pepper to taste to the potatoes.
- Bake the potato pieces in the oven for 20 minutes until they are fork-tender and starting to brown.
- Remove the potatoes from the oven and allow them to cool completely.
- Place the cooled potatoes in a large mixing bowl, and add 1 ½ cups of sour cream. Stir carefully to combine well.
- Add in 2 cups of shredded cheddar cheese.
- Pour in 12 pieces of crumbled bacon.
- Mix in ⅓ cup of chopped green onions.
- Serve chilled with chopped garlic chives sprinkled on top for garnish.
Nutrition
Follow me on Pinterest for daily delicious recipes!
Save this recipe on Pinterest for later 🙂
How to store No-Mayo Loaded Baked Potato Salad?
When making No-Mayo Loaded Baked Potato Salad, make sure to use gold potatoes as they have a firmer texture and hold up better in the salad.
Also, make sure to cut the potatoes into bite-sized pieces for even cooking. And, lastly, be careful not to overmix the ingredients as this can make the potato salad mushy.
How much does No-Mayo Loaded Baked Potato Salad last on the fridge?
No-Mayo Loaded Baked Potato Salad can last in the fridge for up to 3-4 days if stored in an airtight container.
It’s important to note that the texture and flavor may change over time, and the salad may become a bit watery as the potatoes release their moisture.
Can I make ahead No-Mayo Loaded Baked Potato Salad?
Yes, you can make ahead No-Mayo Loaded Baked Potato Salad. You can prepare the potato mixture and refrigerate it for up to a day in advance.
However, it’s best to add the bacon, green onions, and garlic chives just before serving to maintain their freshness and crunch.
Related Recipes you Might Enjoy:
Old-fashioned potato salad – This old-fashioned Potato Salad recipe is passed down from my grandma, and it’s the best I’ve ever had.
Baked mac and cheese – Moms, have you ever made macaroni and cheese from scratch? If not, now is the time to try!
Creamy cucumber and onions – The best salads always have a bit of everything, and this Dad’s Creamy Cucumber Salad is no exception.
Get new recipes weekly plus our FREE ebook!
