Print

Creamy Loaded Baked Potato Salad No Mayo Easy Recipe for Summer BBQs

creamy loaded baked potato salad no mayo - featured image
Print Recipe

A creamy, flavorful baked potato salad without mayo, perfect for summer BBQs and potlucks. This recipe uses Greek yogurt and sour cream for a tangy, light dressing with smoky bacon and sharp cheddar.

Ingredients

Scale
  • 2 pounds baked potatoes (russet or Yukon gold), medium-sized
  • 6 strips bacon, cooked and crumbled
  • 4–5 green onions, thinly sliced
  • 1 cup sharp cheddar cheese, shredded (about 100 grams)
  • 3/4 cup plain Greek yogurt (about 180 ml)
  • 1/4 cup sour cream (about 60 ml)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh chives, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Wash and dry the potatoes well. Pierce them a few times with a fork to allow steam to escape while baking. Place on a baking sheet and bake for about 45-50 minutes until skins are crisp and insides are soft when pierced with a fork.
  2. While potatoes bake, cook your bacon. Chop into small pieces once crisp. Set aside on paper towels to drain excess fat.
  3. Prepare the creamy dressing. In a small bowl, whisk together Greek yogurt, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
  4. Once the potatoes have cooled enough to handle—but still warm—cut them into bite-sized cubes. Use a fork or potato masher to gently fluff the insides, so the salad isn’t dense or heavy.
  5. Transfer potatoes to a large mixing bowl. Add crumbled bacon, sliced green onions, and shredded cheddar cheese. Pour the dressing over everything.
  6. Gently fold all ingredients together. Try not to break up the potatoes too much—you want chunks, not mush. The warmth of the potatoes helps the cheese melt slightly, making the salad extra indulgent.
  7. Taste and adjust seasoning. Add more salt, pepper, or a splash of vinegar if needed to balance the flavors.
  8. Chill in the fridge for at least 30 minutes before serving to let the flavors meld perfectly.
  9. Just before serving, sprinkle with fresh chives for a pop of color and subtle oniony freshness.

Notes

Do not overbake potatoes to avoid mushy texture. Use warm potatoes when mixing to help cheese melt slightly. Fold gently to keep potato chunks intact. Chill salad at least 30 minutes before serving for best flavor. Add extra yogurt or sour cream if salad seems dry the next day. For vegetarian version, omit bacon and add smoked paprika or roasted red peppers. Use dairy-free yogurt and sour cream alternatives for lactose-free version.

Nutrition

Keywords: baked potato salad, no mayo potato salad, creamy potato salad, summer BBQ side dish, loaded potato salad, Greek yogurt potato salad

Find it online: https://grubella.com/creamy-loaded-baked-potato-salad-no-mayo-easy-recipe-for-summer-bbqs/