There’s nothing quite like a big, hearty helping of Loaded Baked Potato Salad (No Mustard) to bring back all the nostalgic summer memories. I can still remember the first time I ever tried this incredible dish – it was during our family’s annual 4th of July barbecue, and let me tell you, it was an absolute showstopper.
My aunt had whipped up this incredible Loaded Baked Potato Salad (No Mustard) recipe, and the moment I took that first bite, I was in absolute heaven. The perfect blend of tender potatoes, crispy bacon, tangy sour cream, and sharp cheddar cheese – it was like a loaded baked potato, but in salad form. And the best part? There wasn’t a trace of mustard in sight, which is exactly how I like it.
From that day on, Loaded Baked Potato Salad (No Mustard) has become a staple at all our family gatherings. It’s the dish I always request to bring, and everyone can’t wait to dig in. There’s just something about that creamy, flavor-packed potato salad that has the power to bring everyone together.
Why This Loaded Baked Potato Salad (No Mustard) Recipe Will Become Your Go-To
The Secret Behind Perfect Loaded Baked Potato Salad (No Mustard)
What sets this Loaded Baked Potato Salad (No Mustard) recipe apart is the perfect balance of flavors and textures. The key is using a combination of russet and red potatoes, which gives you that ideal soft-yet-firm texture. And by roasting the potatoes instead of boiling them, you infuse them with an unbeatable depth of flavor.
But the real secret weapon? The creamy, tangy dressing made with sour cream, mayonnaise, and a touch of garlic. It coats the potatoes just enough to bring everything together without drowning them. And of course, you can’t forget the crispy bacon, sharp cheddar cheese, and fresh chives on top. It’s a flavor explosion in every single bite.
Essential Ingredients You’ll Need
- Russet potatoes – for that perfect fluffy texture
- Red potatoes – to add a nice bite and color contrast
- Sour cream – the creamy base of the dressing
- Mayonnaise – helps bind everything together
- Garlic – adds an irresistible savory depth
- Cheddar cheese – sharp and flavorful
- Bacon – crispy and smoky
- Chives – fresh herbal notes
Step-by-Step Loaded Baked Potato Salad (No Mustard) Instructions
Preparing Your Loaded Baked Potato Salad (No Mustard)
This Loaded Baked Potato Salad (No Mustard) comes together in just a few simple steps. You’ll need about an hour from start to finish, including the time to roast the potatoes. The key equipment is a large mixing bowl, a baking sheet, and a good chef’s knife.
1- Start by preheating your oven to 400°F (200°C). Scrub the russet and red potatoes clean, then dice them into 1-inch cubes.
2- Spread the potato cubes out on a large baking sheet and drizzle with olive oil. Season generously with salt and pepper, then toss to coat. Roast for 25-30 minutes, flipping halfway, until the potatoes are tender and lightly browned.
3- While the potatoes are roasting, cook the bacon in a skillet until crispy. Drain on paper towels, then crumble or chop into small pieces.
4- In a large mixing bowl, whisk together the sour cream, mayonnaise, minced garlic, salt, and pepper until well combined.
5- Once the roasted potatoes are cooled slightly, add them to the sour cream dressing and gently toss to coat.
6- Finally, fold in the crumbled bacon, shredded cheddar cheese, and chopped chives. Give it one last gentle stir to incorporate everything.
Pro Tips for Success
The key to perfect Loaded Baked Potato Salad (No Mustard) is to not overwork the potatoes. Be gentle when tossing them in the dressing, and avoid mashing them. You also want to make sure the potatoes are cooled slightly before mixing them in, so the dressing doesn’t get watery.
Another pro tip is to taste and adjust the seasoning as needed. Start with a teaspoon of salt and pepper each, then add more to your personal taste. And don’t be afraid to get creative with add-ins like chopped green onions, diced red onion, or even a sprinkle of paprika.
Serving and Storing Your Loaded Baked Potato Salad (No Mustard)
Perfect Pairings for Loaded Baked Potato Salad (No Mustard)
This Loaded Baked Potato Salad (No Mustard) is the ultimate summer side dish. It pairs perfectly with grilled burgers, hot dogs, or barbecue chicken. For a complete meal, you can’t go wrong with serving it alongside some baked beans and coleslaw.
And of course, no Loaded Baked Potato Salad (No Mustard) spread is complete without an ice-cold beer or refreshing lemonade to wash it all down.
Storage and Make-Ahead Tips
Luckily, Loaded Baked Potato Salad (No Mustard) is the perfect make-ahead dish. You can prepare it up to 3 days in advance and keep it stored in an airtight container in the fridge. Just give it a gentle stir before serving.
It also freezes beautifully for up to 2 months. Simply thaw it in the refrigerator overnight before serving. The texture may change slightly, but the flavor will still be out of this world.
Variations and Dietary Adaptations for Loaded Baked Potato Salad (No Mustard)
Creative Loaded Baked Potato Salad (No Mustard) Variations
While the classic version is always a hit, there are so many fun ways to switch up Loaded Baked Potato Salad (No Mustard). For a Mexican-inspired twist, add diced jalapeños, cumin, and a sprinkle of chili powder.
Or for a fresh summer spin, toss in some chopped cherry tomatoes, diced cucumber, and fresh basil. You could even make it a little decadent by stirring in some crumbled blue cheese or crispy fried onions.
Making Loaded Baked Potato Salad (No Mustard) Diet-Friendly
To make this Loaded Baked Potato Salad (No Mustard) a bit more diet-friendly, you can swap out the full-fat sour cream and mayonnaise for their lower-fat or non-fat counterparts. You can also use turkey bacon instead of regular bacon.
For a gluten-free version, simply make sure your bacon and any other add-ins are certified gluten-free. And for a vegan adaptation, you can use a plant-based mayo and vegan cheese shreds.
Frequently Asked Questions
Q: Can I use all russet potatoes or all red potatoes?
A: You can definitely use all one type of potato, but the combination of russets and reds gives you the best texture. Russets will provide that fluffy, creamy base, while the red potatoes add a nice bite.
Q: How long do I need to roast the potatoes?
A: I recommend roasting the potato cubes for 25-30 minutes at 400°F, flipping halfway through. You want them to be tender and lightly browned on the outside.
Q: Can I make this Loaded Baked Potato Salad (No Mustard) ahead of time?
A: Absolutely! This salad keeps beautifully in the fridge for up to 3 days. Just give it a gentle stir before serving. It also freezes well for up to 2 months.
Q: How many people does this recipe serve?
A: This Loaded Baked Potato Salad (No Mustard) recipe makes enough to serve 8-10 people as a side dish. You can easily scale it up or down depending on your needs.
Q: What if my potatoes turn out a little dry?
A: If the potatoes seem a bit dry after roasting, you can stir in a bit more sour cream or mayonnaise to the dressing to moisten them up. Just be gentle when tossing to avoid mashing.
Loaded Baked Potato Salad (No Mustard)
- Total Time: 10
- Yield: 8
Description
Indulge in this creamy, tangy, and satisfying Loaded Baked Potato Salad (No Mustard) – a delightful twist on a classic that’s perfect for picnics, potlucks, and cozy nights in.
Ingredients
– 3 lbs Yukon Gold potatoes, cooked and cubed
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1 1/2 cups shredded cheddar cheese
– 8 slices bacon, cooked and crumbled
– 1/4 cup chopped chives
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp paprika
– Salt and pepper to taste
Instructions
1. – In a large bowl, combine the cooked and cubed potatoes, sour cream, mayonnaise, shredded cheddar cheese, crumbled bacon, and chopped chives.
2. – Season with garlic powder, onion powder, paprika, salt, and pepper. Gently mix until all ingredients are well incorporated.
3. – Refrigerate for at least 30 minutes to allow the flavors to meld.
4. – Serve chilled or at room temperature, garnished with extra bacon bits and chives if desired.
Notes
This Loaded Baked Potato Salad (No Mustard) is a great make-ahead dish. It can be stored in the refrigerator for up to 4 days. For a creamier texture, add an extra 1/4 cup of mayonnaise. Customize the toppings to your liking, such as adding diced green onions or a sprinkle of paprika.
- Prep Time: 10
- Category: Snacks & Desserts
- Method: No-Cook
- Cuisine: American
Conclusion
There’s no doubt that this Loaded Baked Potato Salad (No Mustard) is going to be the star of your next backyard barbecue or potluck. The perfect balance of creamy, crunchy, and flavor-packed ingredients makes it an absolute crowd-pleaser.
So what are you waiting for? Give this recipe a try, and get ready to have your taste buds transported straight to summer bliss. Don’t forget to let me know how it turns out – I’d love to hear all about your Loaded Baked Potato Salad (No Mustard) experience!