No-Mayo Loaded Baked Potato Salad

recip


  • 2 lbs small red or Yukon Gold potatoes, halved or quartered
  • 6 slices bacon, cooked until crispy and crumbled
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onions, sliced (plus extra for garnish)
  • Optional: 1/4 cup diced pickles or jalapeños (for added tang or heat)

For the Dressing:

  • 1 cup sour cream
  • 2 tablespoons olive oil or melted butter
  • 1 tablespoon apple cider vinegar (or white wine vinegar)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste

Step-by-Step Instructions

1. Preheat the Oven

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or lightly grease it for easy cleanup.

2. Roast the Potatoes

  1. Toss the halved or quartered potatoes with olive oil, salt, and black pepper in a mixing bowl until evenly coated.
  2. Spread the potatoes in a single layer on the prepared baking sheet.
  3. Roast in the preheated oven for 25–30 minutes, or until the potatoes are tender and golden brown on the edges. Remove from the oven and let them cool slightly.

3. Make the Dressing

  1. In a small mixing bowl, whisk together the sour cream, olive oil (or melted butter), apple cider vinegar, garlic powder, onion powder, salt, and black pepper until smooth and well combined.

4. Assemble the Salad

  1. In a large mixing bowl, combine the roasted potatoes, crumbled bacon, shredded cheddar cheese, and sliced green onions.
  2. Pour the sour cream dressing over the salad and toss gently until everything is evenly coated.

5. Serve and Enjoy

  1. Transfer the salad to a serving bowl or platter.
  2. Optional: Garnish with extra green onions or a sprinkle of paprika for added color and flavor.
  3. Enjoy every bite of this creamy, tangy, and indulgent No-Mayo Loaded Baked Potato Salad!
  4. Perfect as a standalone side dish or paired with grilled meats, burgers, or sandwiches for a complete meal.

Tips for Success

  • Use Fresh Ingredients: Fresh garlic powder, high-quality sour cream, and real cheddar cheese make a noticeable difference in flavor.
  • Switch Proteins: Substitute bacon with crispy chicken, turkey, or plant-based alternatives for variety.
  • Add Veggies: Stir in roasted corn, diced bell peppers, or spinach for extra nutrition and depth of flavor.
  • Store Leftovers: Store in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, making it a great make-ahead dish.

Why This Recipe Works

This No-Mayo Loaded Baked Potato Salad combines the creamy tanginess of sour cream with the hearty textures of roasted potatoes, crispy bacon, and melty cheddar cheese into a dish that’s both satisfying and indulgent. The no-mayo approach ensures a lighter, fresher flavor profile, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone side dish or customized with your favorite mix-ins, this recipe delivers big on taste and simplicity without requiring advanced cooking skills.

Conclusion: A Dish Everyone Will Love

Whether you’re craving something creamy and tangy, looking for a way to elevate your side dishes, or simply want to enjoy a homemade treat, this No-Mayo Loaded Baked Potato Salad is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this salad might just inspire others to try it too! 🍴✨


 

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