Potato salad is popular at every event and occasion, from backyard cookouts to picnics, potlucks and more. But not everyone wants to add all the calories and fat of mayonnaise.
The following recipe eliminates the need for mayonnaise by making the dressing with sour cream in its place. To lighten it up further you could opt for reduced fat sour cream (crème fraiche works too).
Shredded cheddar, bacon and green onions, always components in the top potato salad recipes, earn their place in this mayo-free potato salad. It’s a nice side dish to have alongside whatever you happen to be making on the grill, where that’s burgers, steaks, chicken quarters, or hot dogs. Omit the bacon and you have a vegetarian dish.
You can make a big batch of this if you want to take it to a gathering. It also keeps well in the fridge, so you might want to make extra anyway.
Why You’ll Love the Recipe:
This potato salad is hearty, tangy and delicious, and you don’t need mayonnaise to make it that way. The potatoes are baked rather than boiled, for that “loaded baked potato” feel. The fact they’re crispy, unlike boiled potatoes, adds a special something to this dish.
How to Serve It:
Potato salad makes a wonderful side dish alongside any type of poultry or meat from chicken or duck to beef, pork or lamb.
- Yukon Gold potatoes
- Shredded cheddar
- Sour cream
- Green onions
- Bacon strips
- Olive oil, as needed
- Salt and black pepper, to taste
- Fresh chives, for garnish
How to make No-Mayo Loaded Baked Potato Salad:
Step 1. Preheat the oven to 450°F.
Step 2. Peel the potatoes (optional) or scrub them well.
Step 3. Cut them into ¾-inch cubes.
Then, arrange in one layer on a baking sheet.
Step 4. Drizzle some oil over them, then toss to coat.
Step 5. Bake for 20 minutes or until golden and tender.
Step 6. Let the potatoes completely cool.
Step 7. Mix the potatoes with the sour cream, cheese, bacon, and green onions.
Step 8. Chill for an hour then serve with chopped fresh chives on top.
The perfect loaded baked potato salad doesn’t have to include mayonnaise if you don’t want it to. This baked potato salad pairs crispy baked potato pieces with bacon, cheese and green onions, along with tangy sour cream, for a mouthwatering result.
No-Mayo Loaded Baked Potato Salad
- 3 pounds Yukon Gold potatoes
- 2 cups shredded cheddar
- 1½ cups sour cream
- ⅓ cup chopped green onions
- 12 crumbled cook bacon strips
- Olive oil as needed
- Salt and black pepper to taste
- Fresh chives for garnish
- Preheat the oven to 450°F.
- Peel the potatoes (optional) or scrub them well.
- Cut them into ¾-inch cubes and arrange in one layer on a baking sheet.
- Drizzle some oil over them, then toss to coat.
- Bake for 20 minutes or until golden and tender.
- Let the potatoes completely cool.
- Mix the potatoes with the sour cream, cheese, bacon, and green onions.
- Chill for an hour then serve with chopped fresh chives on top.
Can You Make It Ahead?
Yes, you can make this in advance, as long as you keep it refrigerated.
This no-mayo potato salad will stay fresh in an airtight container in the fridge for up to 3 days.
Variations and Substitutions:
Omit the bacon or sub ham if you want. You can also add other ingredients to this mayo-free potato salad, such as chopped boiled eggs, pickle relish or minced sundried tomatoes.