Looking for a delicious and healthier alternative to traditional mayo-laden potato salad? Say hello to the No-Mayo Loaded Baked Potato Salad. This recipe eliminates the need for mayonnaise by using sour cream as a creamy and flavorful dressing option.
Potato salad is a staple at various gatherings, from picnics to backyard BBQs. However, not everyone wants the additional calories and fat that come with mayo. By swapping in sour cream for mayonnaise, this potato salad remains light and tangy. To further reduce calories, opt for reduced-fat sour cream or crème fraiche as alternatives.
Why You’ll Love This No-Mayo Loaded Baked Potato Salad
- Light on Calories: Offers a lighter alternative to traditional mayo-based potato salads.
- Delicious and Tangy Flavor: The sour cream dressing is tangy and adds a creamy richness to the dish.
- Hearty and Satisfying: Baked potatoes add a crispy texture and a loaded baked potato feel to the salad.
- Versatile Side Dish: Pair it with grilled meats like chicken, beef, pork, or even vegetarian options for a delectable meal.
Ingredient Notes
- Yukon Gold Potatoes: Provide a creamy texture and buttery flavor.
- Shredded Cheddar Cheese: Adds a savory and cheesy element to the dish.
- Sour Cream: Substitutes traditional mayo with a tangy and creamy alternative.
- Green Onions: Add freshness and mild onion flavor.
- Bacon Strips: Offer a smoky and savory taste.
- Olive Oil: For baking the potatoes and adding a hint of richness.
- Salt and Black Pepper: To season the dish to taste.
- Fresh Chives: For a garnish and additional burst of flavor.
How to Make No-Mayo Loaded Baked Potato Salad
- Preheat the oven to 450°F.
Preheat your oven to the desired temperature for baking the potatoes. - Prep the Potatoes.
Peel the potatoes (optional) or thoroughly scrub them to remove any dirt. - Cut into Cubes.
Cut the potatoes into ¾-inch cubes and arrange them in a single layer on a baking sheet. - Bake the Potatoes.
Drizzle olive oil over the potatoes, ensuring they are well-coated. Bake for about 20 minutes or until they turn golden and tender. - Let Cool.
Allow the potatoes to cool completely before proceeding. - Mix the Ingredients.
In a bowl, combine the cooled potatoes with sour cream, shredded cheddar, bacon, and green onions. - Chill and Serve.
Chill the salad for an hour before serving. Top with fresh chives for a finishing touch.
Storage Options
For proper storage, store the potato salad in an airtight container in the refrigerator. It will stay fresh for up to three days.
Variations and Substitutions
- Vegetarian Option: Omit the bacon for a vegetarian-friendly dish.
- Additional Ingredients: Customize your salad by adding boiled eggs, pickle relish, or minced sundried tomatoes for extra flavor.
What to Serve With No-Mayo Loaded Baked Potato Salad
- Grilled Chicken: Pair this salad with juicy grilled chicken for a satisfying meal.
- Beef Skewers: Enjoy with flavorful beef skewers for a hearty barbecue feast.
- Pulled Pork: Combine with succulent pulled pork for a delicious contrast of textures and flavors.
- Grilled Vegetables: Serve alongside a medley of grilled veggies for a wholesome meal.
Frequently Asked Questions
Can I prepare this potato salad ahead of time?
Yes, you can make this salad in advance and refrigerate it until ready to serve.
How long can I store this no-mayo potato salad?
Store the salad in an airtight container in the refrigerator for up to three days for optimal freshness.
Can I make modifications to this recipe?
You can customize this dish by omitting the bacon or adding your preferred ingredients, such as boiled eggs or sundried tomatoes.
After making this flavorful No-Mayo Loaded Baked Potato Salad, you can expect a deliciously tangy and creamy dish. The crispy baked potatoes, savory bacon, and creamy sour cream dressing create a mouthwatering combination that will satisfy your taste buds. Whether enjoyed on its own or as a side dish, this potato salad offers a unique twist on a classic favorite.
No-Mayo Loaded Baked Potato Salad
Instructions
- Preheat the oven to 450°F.
- Peel and cube the Yukon Gold potatoes and arrange in a single layer on a baking sheet.
- Drizzle olive oil over the potatoes and bake for about 20 minutes until golden and tender.
- Allow the potatoes to cool completely.
- In a bowl, mix the potatoes with sour cream, cheddar cheese, bacon, and green onions.
- Chill the salad for an hour, top with fresh chives, and serve.