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
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
- 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 Information:
Yield: 8 Serving Size: 1Amount 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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