No-Mayo Loaded Baked Potato Salad

This No-Mayo Loaded Baked Potato Salad is a quick and easy salad recipe that’s perfect for a healthy, fast lunch. Plus, this Loaded Baked Potato Salad is so rich and creamy. And it’s the best bacon salad no mayo that I have come across.

This No-Mayo Loaded Baked Potato Salad is out of this world amazing and has become a favorite.

If you love potato salad, you are going to LOVE this easy loaded potatoes recipe.

Serves 8-10 | Baking time: 20 minutes

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

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, and drizzle them with olive oil. Toss them lightly to coat all sides of the potatoes in the olive oil.

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Step 4. Add salt and pepper to taste to the potatoes.

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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.

Enjoy!

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No-Mayo Loaded Baked Potato Salad

Yield: 8

Cook Time: 20 minutes

Total Time: 20 minutes

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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

Instructions

1. Preheat oven to 450 degrees.
2. Chop 3 pounds of gold potatoes into bite-sized pieces.
3. 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.
4. Add salt and pepper to taste to the potatoes.
5. Bake the potato pieces in the oven for 20 minutes until they are fork-tender and starting to brown.
6. Remove the potatoes from the oven and allow them to cool completely.
7. Place the cooled potatoes in a large mixing bowl, and add 1 ½ cups of sour cream. Stir carefully to combine well.
8. Add in 2 cups of shredded cheddar cheese.
9. Pour in 12 pieces of crumbled bacon.
10. Mix in ⅓ cup of chopped green onions.
11. Serve chilled with chopped garlic chives sprinkled on top for garnish.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 68mgSodium: 542mgCarbohydrates: 39gNet Carbohydrates: 0gFiber: 4gSugar: 4gSugar Alcohols: 0gProtein: 18g

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