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!

Now, remember to save this recipe on Pinterest for later 🙂

No-Mayo Loaded Baked Potato Salad

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 8

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Review Recipe

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

Follow Sweet Pea's Kitchen

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

Serving: 1g | Calories: 448kcal | Carbohydrates: 39g | Protein: 18g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 542mg | Fiber: 4g | Sugar: 4g

Author: Laura