Growing up, my grandma’s famous Loaded Baked Potato Salad (No Mustard) was the star of every family barbecue and neighborhood potluck. The way the creamy, tangy dressing complemented the tender potatoes and savory bacon was simply divine. I can still remember the look of pure delight on my cousins’ faces as they dug into that heaping bowl of loaded potato goodness. It was the stuff potluck legends are made of!

Even now, as an adult, that recipe holds a special place in my heart. Whenever I make Loaded Baked Potato Salad (No Mustard), it transports me back to those warm summer days filled with laughter, good company, and the unbeatable flavor of grandma’s secret recipe. There’s just something about it that feels like home.

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 in the dressing – a delightful blend of tangy sour cream, creamy mayonnaise, and just the right amount of milk to create a luscious, coating consistency. And the secret weapon? Minced garlic, which infuses every bite with a savory, aromatic punch.

But it’s not just the dressing that makes this salad shine. The combination of tender, fluffy potatoes, crispy bacon, melty cheddar cheese, and fresh green onions creates a medley of flavors and textures that will have your guests coming back for seconds (and thirds!). It’s the kind of dish that’s equally at home on a backyard barbecue spread or a holiday dinner table.

Essential Ingredients You’ll Need

  • 3 pounds Russet potatoes, peeled and cubed: Russets are the ideal choice for this salad, as they hold their shape well while becoming deliciously creamy when cooked.
  • 1 cup sour cream: The sour cream provides a tangy foundation for the dressing, adding richness and a lovely tang to the overall flavor.
  • 1/2 cup mayonnaise: Mayonnaise helps bind the dressing together and gives it a silky, creamy texture.
  • 1/4 cup milk: Just a touch of milk helps thin out the dressing to the perfect consistency, ensuring it coats the potatoes evenly.
  • 2 cloves garlic, minced: Fresh garlic is a must, adding an aromatic depth that enhances the entire dish.
  • 1 teaspoon salt: A pinch of salt brings out the natural flavors of the potatoes and other ingredients.
  • 1/2 teaspoon black pepper: Freshly cracked black pepper adds a subtle heat and complexity to the dressing.
  • 8 slices bacon, cooked and crumbled: Crispy, salty bacon is the ultimate topping for this loaded potato salad.
  • 1 cup shredded cheddar cheese: The melty cheddar cheese takes this salad to the next level, adding a comforting, indulgent element.
  • 2 green onions, sliced: Fresh green onions provide a lovely pop of color and a delicate, oniony flavor.

Step-by-Step Loaded Baked Potato Salad (No Mustard) Instructions

Preparing Your Loaded Baked Potato Salad (No Mustard)

With a total prep and cook time of just 30 minutes, this Loaded Baked Potato Salad (No Mustard) is a quick and easy side dish that’s perfect for any occasion. You’ll need a large pot, a strainer, a mixing bowl, and a whisk to bring this recipe together.

1- Start by peeling and cubing the Russet potatoes into bite-sized pieces. Place them in a large pot and cover with water, then bring to a boil over high heat.
2- Once the water is boiling, reduce the heat to medium and let the potatoes simmer for 10-12 minutes, until they’re tender when pierced with a fork. Drain the potatoes in a strainer and set them aside to cool slightly.
3- While the potatoes are cooling, prepare the dressing. In a medium mixing bowl, combine the sour cream, mayonnaise, milk, minced garlic, salt, and black pepper. Whisk the ingredients together until smooth and well-blended.
4- Once the potatoes have cooled slightly, add them to the bowl with the dressing. Gently fold the potatoes into the dressing, making sure they’re evenly coated.
5- Sprinkle the crumbled bacon and shredded cheddar cheese over the top of the potato salad, then garnish with the sliced green onions.
6- Serve your Loaded Baked Potato Salad (No Mustard) chilled or at room temperature, and enjoy the perfect balance of creamy, tangy, and savory flavors in every bite.

Pro Tips for Success

1- For the creamiest, most flavorful dressing, use full-fat sour cream and mayonnaise. The higher fat content will give the salad a luxurious mouthfeel.
2- Don’t overcook the potatoes – you want them to be tender but still hold their shape. Err on the side of undercooking, as the potatoes will continue to soften as they cool.
3- Crumble the bacon while it’s still warm, as it will be easier to break into crispy pieces.
4- Toss the potatoes and dressing gently to avoid mashing the potatoes. You want to maintain a nice, chunky texture.
5- Let the salad chill in the fridge for at least 30 minutes before serving to allow the flavors to meld.

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 perfect side dish for all your summer gatherings, from backyard barbecues to picnics in the park. It serves 8 generous portions, making it a great choice for feeding a crowd.

For a complete meal, pair it with grilled chicken, burgers, or barbecue ribs. The creamy, savory flavors complement those smoky, charred proteins beautifully. And don’t forget the ice-cold lemonade or iced tea – the acidity helps cut through the richness of the salad.

Storage and Make-Ahead Tips

Loaded Baked Potato Salad (No Mustard) is a great make-ahead dish that can be prepared a day or two in advance. Simply store it in an airtight container in the refrigerator for up to 4 days. When ready to serve, give it a gentle stir to redistribute the dressing.

For longer storage, the salad can be frozen for up to 2 months. To freeze, transfer the salad to a freezer-safe container, leaving a bit of headspace to allow for expansion. Thaw in the refrigerator overnight before serving.

When reheating, you can either let the salad come to room temperature on the counter or gently warm it in the microwave, stirring occasionally, until heated through. The texture may change slightly after freezing, but the flavor will still be delicious.

Variations and Dietary Adaptations for Loaded Baked Potato Salad (No Mustard)

Creative Loaded Baked Potato Salad (No Mustard) Variations

  • Loaded Baked Potato Salad with Dill: Add 2 tablespoons of chopped fresh dill to the dressing for a refreshing, herbal twist.
  • Loaded Baked Potato Salad with Roasted Garlic: Roast 4 cloves of garlic and mash them into the dressing for a deep, caramelized garlic flavor.
  • Loaded Baked Potato Salad with Chives: Replace the green onions with finely chopped fresh chives for a milder, more delicate onion flavor.
  • Loaded Baked Potato Salad with Smoked Paprika: Sprinkle the top with a dusting of smoked paprika for a subtle smoky note.

Making Loaded Baked Potato Salad (No Mustard) Diet-Friendly

To make this Loaded Baked Potato Salad (No Mustard) recipe more diet-friendly, you can try the following substitutions:

  • For a gluten-free version, simply ensure your bacon is gluten-free.
  • To make it dairy-free, replace the sour cream and cheddar cheese with non-dairy alternatives, such as cashew-based sour cream and shredded vegan cheese.
  • For a lower-carb option, use cauliflower florets instead of potatoes, or mix in some roasted cauliflower with the potatoes.
  • To reduce the fat and calories, use low-fat or non-fat Greek yogurt in place of the sour cream and mayonnaise.

No matter which variation or dietary adaptation you choose, this Loaded Baked Potato Salad (No Mustard) is sure to be a crowd-pleasing favorite.

Frequently Asked Questions

Q: Can I use a different type of potato besides Russets?
A: While Russets are the ideal choice for this recipe, you can substitute Yukon Gold or red potatoes if needed. Just be mindful that they may have a slightly different texture and cooking time.

Q: How long does it take to prepare and cook the Loaded Baked Potato Salad (No Mustard)?
A: This recipe has a total prep and cook time of just 30 minutes – 15 minutes for prep and 15 minutes for cooking the potatoes.

Q: Can I make this Loaded Baked Potato Salad (No Mustard) recipe ahead of time?
A: Absolutely! This salad actually tastes better after the flavors have had a chance to meld. You can make it up to 4 days in advance and store it in the refrigerator.

Q: How many servings does this Loaded Baked Potato Salad (No Mustard) recipe make?
A: This recipe yields 8 generous servings, making it perfect for feeding a crowd at your next potluck or backyard gathering.

Q: What if the potatoes are a little undercooked or overcooked?
A: If the potatoes are slightly undercooked, you can let them continue simmering for a few more minutes until they’re tender. If they’re overcooked, the texture may be a bit mushy, but the flavor will still be delicious. Adjust the cooking time accordingly next time.

Conclusion

This Loaded Baked Potato Salad (No Mustard) recipe is a true summer classic that’s sure to become a new family favorite. With its perfect balance of creamy, tangy, and savory flavors, it’s the ultimate side dish for all your backyard barbecues, picnics, and potlucks.

So go ahead, give this recipe a try and prepare to be amazed by the delicious results. I promise your guests will be raving about it long after the last bite is gone. And don’t forget to snap a photo and share it with me – I’d love to see your Loaded Baked Potato Salad (No Mustard) creations!