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Creamy Loaded Baked Potato Salad (No Mayo) – Easy Side Dish

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This creamy, tangy potato salad is made without mayo, using sour cream, heavy cream, and cream cheese for a rich, velvety texture. Loaded with crispy bacon, sharp cheddar, and green onions, it’s the perfect side dish for barbecues, picnics, and holiday dinners.

Ingredients

Scale
  • 3 pounds (about 6–7 medium) Yukon Gold or Russet potatoes, scrubbed and cut into 1-inch cubes
  • 1 cup (240 ml) full-fat sour cream
  • 1/2 cup (120 ml) heavy cream or half-and-half
  • 4 ounces (113 grams) full-fat cream cheese, softened to room temperature
  • 1 1/2 cups (170 grams) freshly shredded sharp cheddar cheese
  • 8 slices (about 8 ounces or 225 grams) thick-cut bacon, cooked until crispy and crumbled
  • 1/2 cup (about 4–5 stalks) thinly sliced green onions, both white and green parts
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 teaspoon salt (plus more for the boiling water)
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnish: extra crumbled bacon, sliced green onions, and a sprinkle of paprika

Instructions

  1. Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water by about 2 inches. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-15 minutes, until the potatoes are fork-tender.
  2. Drain and Mash Slightly: Drain the potatoes in a colander and let them sit for 2-3 minutes to steam dry. Return the potatoes to the warm pot (off the heat). Using a potato masher, gently mash about 1/4 of the potatoes right in the pot. You want some whole chunks and some mashed bits.
  3. Make the Creamy Dressing: In a large mixing bowl, combine the softened cream cheese, sour cream, heavy cream, Dijon mustard, and apple cider vinegar. Whisk until the mixture is completely smooth and well combined. Season with 1/2 teaspoon of salt and the black pepper.
  4. Combine Warm Potatoes with Dressing: Pour the dressing over the warm, slightly mashed potatoes. Gently fold everything together with a spatula until the potatoes are evenly coated.
  5. Add the Mix-Ins: Fold in the shredded cheddar cheese, crumbled bacon, and sliced green onions. Reserve a small handful of each for the topping. Stir gently until everything is evenly distributed.
  6. Chill (Optional but Recommended): For the best flavor, transfer the potato salad to a serving dish, cover it, and refrigerate for at least 1-2 hours. The salad can be served warm, at room temperature, or cold.
  7. Garnish and Serve: Just before serving, top the salad with the reserved bacon, cheese, and green onions. Add a light sprinkle of paprika for color if you like.

Notes

Don’t overcook the potatoes; they should be tender but still hold their shape. Use warm potatoes for better flavor absorption. Shred your own cheese for best melting. Season the boiling water well. Let the salad rest for at least 1-2 hours or overnight for best flavor. Don’t skip the apple cider vinegar—it balances the richness.

Nutrition

Keywords: potato salad, no mayo, loaded baked potato salad, creamy potato salad, bacon, cheddar, sour cream, side dish, barbecue, picnic

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