5 from 2 votes
Two bowls of baked potato salad
Baked Potato Salad Without Mayo
Prep Time
15 mins
Cook Time
5 mins
Chilling Time
2 hrs
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
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*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 329mg14%
Potassium 847mg24%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 1g1%
Protein 8g16%
Vitamin A 165IU3%
Vitamin C 22.5mg27%
Calcium 106mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.