Loaded Baked Potato Salad Without Mayo

Looking for a delicious and easy side? This creamy Loaded Baked Potato Salad is the dish that everyone will love. This recipe has no mayo, which means it is the perfect cold salad for your next BBQ.

When you’re at a BBQ or potluck and the potato salad comes out, I’m that weird person in the corner trying to get as far away from it as possible. Sure, everyone else is flocking to it and oohing and aahing over it, but not me.

Oh, no, not me.

For one, it has mayo in it. No thanks. And second, potato salad is boring. There is no texture, no crunch, and nothing but cubes of potatoes covered in a sauce. I’ll pass.

And besides, that dessert table is giving me some sexy vibes. Yeah, I see you Nordy Bars. It’s about to get weird.

But people in my life like potato salad, and I like those people. A lot. Therefore it became my mission to make a potato salad that even I would eat.

How Do You Make a Classic Potato Salad?

Potatoes, hard-boiled eggs, onion, mustard, pickles, and mayo. Lots and lots of mayo. But my version? Oh, it has all the good stuff plus some crunch and is made from real food ingredients. Like Greek yogurt!

Can I Make This Baked Potato Salad Whole30?

Yep! Use mayo (related: try homemade) and Whole30 compliant bacon and mustard. And leave out the cheese. Sob.

What Is The Best Kind of Potato To Use For Baked Potato Salad?

Are you team russet or team red potato? In my experience, russets hold up the best during the cooking, mixing, and chilling process.

I think people who prefer red potatoes do so because they leave the skin on and like that texture. If that is your jam, then try 75% russets and 25% red potatoes. This is your world my friend; we all just get to live in it.

Do You Cut The Potatoes Before Boiling Them For Baked Potato Salad?

Yes! Cutting the potatoes ahead of time means you can cook them for less time than if you boiled the potatoes whole. Potatoes that aren’t over-cooked means they’ll still have some bite to them and will hold up like a boss when everything is incorporated.

It is important to try to cut your potatoes to uniform size for an even cook time. I prefer about 1-inch cubes, but choose whatever works best for you and stick with that size.

Here’s How to Make Baked Potato Salad

Instant Pot Instructions

1. Peel and cube your potatoes.
2. Add water and the salt in the Instant Pot. Place a steamer insert into the pot and place the potatoes on top.
3. Secure the lid>switch to sealing>Manual>High Pressure>4 minutes>Quick release.
4. Drain and toss with the apple cider vinegar. Place in fridge.
5. Chop your bacon and cook in a skillet until crispy. Remove and drain on a paper towel. Steal 15 bites and realize you have no more bacon. Repeat step 4.
6. Mix greek yogurt, garlic powder, dill, and lemon juice and set aside.
7. Add the (white) onions, celery, half the bacon, half the green onions, and half of the cheese to the potatoes and pour the yogurt dressing over the top. Gently toss to coat. Refrigerate.
8. Top with freshly ground black pepper, the rest of the cheese, bacon, and green onion. Sprinkle a pinch of smoked paprika over the top and serve.

Stove Top Instructions

1. Peel and cube your potatoes.
2. Place in a pot, add the salt and cover with water. Bring to a boil and reduce the heat, cooking uncovered for 15 minutes or until a knife can pierce the cube. Drain and toss with the apple cider vinegar. Place in fridge.
3. Chop your bacon and cook in a skillet until crispy. Remove and drain on a paper towel.
4. Mix greek yogurt, garlic powder, dill, and lemon juice and set aside.
5. Add the (white) onions,celery, half the bacon, half the green onions, and half of the cheese to the potatoes and pour the yogurt dressing over the top. Gently toss to coat. Refrigerate.
6. Top with freshly ground black pepper, the rest of the cheese, bacon, and green onion. Sprinkle a pinch of smoked paprika over the top and serve.

Pro Tips/Recipe Notes

• Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
• Feel free to bump up the cheese and bacon if desired. I tried to find a balance between “This is delicious. I am going to smuggle it home in my bra” and “sooooo much food”.
• Use extra sharp cheddar for lots of cheese flavor without having to use a ton of cheese.
• Do you want hard-boiled eggs to add to your loaded potato salad? If you’re following the Instant Pot cooking instructions you can actually just nestle them on top of the potatoes and cook at the same time. I know! Or, cook them separately if you want a bunch for other recipes (related: Easy Instant Pot Hard Boiled Eggs and Easy Deviled Eggs With Greek Yogurt)

More Recipes Likes This:

• Nana’s Onion and Cucumber Salad
• Make Ahead Smoky Pea Salad With Greek Yogurt
• Encurtido – Honduran Pickled Vegetables
• Crunchy Sauteed Cabbage and Bacon

Making this recipe or others?

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5 from 2 votes

Baked Potato Salad Without Mayo

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

This creamy Loaded Baked Potato Salad is the dish that everyone will love. This recipe has no mayo, which means it is the perfect cold salad for your next BBQ.

Course: Side Dish

Cuisine: American

Keyword: BBQ or potluck side dish, loaded potato salad, potato salad no mayo

Servings: 10

Calories: 163 kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• 4 lbs potatoes russets
• 1-4 cups cold water See IP or stovetop instructions for appropriate amount
• 1 tsp salt
• 2 tsp apple cider vinegar
• 1/2 cup onion diced
• 3 green onions sliced
• 1/4 cup cheddar shredded
• 3 strips bacon
• 1 cup Greek yogurt plain
• 1 tsp garlic powder
• 1 tsp lemon juice fresh
• 3 ribs celery
• 1 tbsp fresh dill use 1 tsp dried
• 1/2 tsp smoked paprika

Instructions

Instant Pot Instructions

1. Peel and cube your potatoes.

2. Add 1 cup water and the salt in the Instant Pot. Place a steamer insert into the pot and place the potatoes on top.

3. Secure the lid>switch to sealing>Manual>High Pressure>4 minutes>Quick release. Drain and toss with the apple cider vinegar. Place in fridge.

4. Chop your bacon and cook in a skillet until crispy. Remove and drain on a paper towel. 

5. Mix greek yogurt, garlic powder, dill, and lemon juice and set aside.

6. Add the (white) onions, celery, half the bacon, half the green onions, and half of the cheese to the potatoes and pour the yogurt dressing over the top. Gently toss to coat. Refrigerate.

7. Top with freshly ground black pepper, the rest of the cheese, bacon, and green onion. Sprinkle a pinch of smoked paprika over the top and serve.

Stove Top Instructions

1. Peel and cube your potatoes.

2. Place in a pot, add the salt and cover with water. Bring to a boil and reduce the heat, cooking uncovered for 15 minutes or until a knife can pierce the cube. Drain and toss with the apple cider vinegar. Place in fridge.

3. Chop your bacon and cook in a skillet until crispy. Remove and drain on a paper towel.

4. Mix greek yogurt, garlic powder, dill, and lemon juice and set aside.

5. Add the (white) onions, celery, half the bacon, half the green onions, and half of the cheese to the potatoes and pour the yogurt dressing over the top. Gently toss to coat. Refrigerate.

6. Top with freshly ground black pepper, the rest of the cheese, bacon, and green onion. Sprinkle a pinch of smoked paprika over the top and serve.

Nutrition Facts

Baked Potato Salad Without Mayo

Amount Per Serving

Calories 163 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 1g 5%

Cholesterol 8mg 3%

Sodium 329mg 14%

Potassium 847mg 24%

Total Carbohydrates 25g 8%

Dietary Fiber 5g 20%

Sugars 1g

Protein 8g 16%

Vitamin A 3.3%

Vitamin C 27.3%

Calcium 10.6%

Iron 33.5%

* Percent Daily Values are based on a 2000 calorie diet.

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8 Cup Measuring Cup

Instant Pot

Glass Storage

Smoked Paprika