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Flavorful Loaded Baked Potato Salad Without Mayo

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A creamy, tangy loaded baked potato salad made without mayo, using Greek yogurt for a lighter, fresher twist. Perfect for summer BBQs and outdoor gatherings.

Ingredients

Scale
  • 2 pounds russet potatoes, medium-sized, scrubbed and cubed
  • 6–8 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 4–5 stalks green onions, thinly sliced
  • 3/4 cup plain Greek yogurt, full-fat recommended
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons fresh chives, finely chopped
  • Salt and black pepper, to taste
  • 1 stalk celery, finely diced (optional)
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Prepare the potatoes: Scrub russet potatoes clean and cut into roughly 1-inch cubes. Place in a large pot and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 12-15 minutes until fork-tender but not falling apart. Drain thoroughly and set aside to cool for at least 15 minutes.
  2. Cook the bacon: While potatoes cool, cook bacon strips in a skillet over medium heat until crispy, about 7-10 minutes. Drain on paper towels and crumble once cooled.
  3. Prep veggies and cheese: Slice green onions thinly, chop celery finely if using, shred cheddar cheese, and chop fresh chives and parsley, reserving some chives for garnish.
  4. Make the dressing: In a small bowl, whisk together Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and creamy.
  5. Combine ingredients: In a large mixing bowl, gently fold cooled potatoes, crumbled bacon, shredded cheddar, green onions, celery, and parsley. Pour dressing over and toss gently until potatoes are evenly coated.
  6. Season and chill: Adjust salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving. Garnish with fresh chopped chives just before serving.

Notes

Do not overboil potatoes to avoid mushiness. Cool potatoes completely before mixing with yogurt dressing to prevent separation. Cook bacon slowly over medium heat for crispiness without burning. Toss gently to keep potato cubes intact. Salad tastes best chilled and can be made a day ahead.

Nutrition

Keywords: loaded baked potato salad, potato salad without mayo, Greek yogurt potato salad, summer BBQ side dish, bacon potato salad, creamy potato salad

Find it online: https://oracooks.com/flavorful-loaded-baked-potato-salad-without-mayo-easy-recipe-for-summer-bbqs/