Classic Loaded Potato Salad Recipe With No Mustard

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If you can boil a potato you can make this easy potato salad recipe! This classic loaded potato salad includes all of the flavors of a delicious loaded baked potato mixed with some fresh herbs from the garden.

potato salad with red, white and blue potatoes, herbs, bacon, cheese and mayo
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Light and refreshing this is the perfect side dish for any occasion! 

Made with simple ingredients this homemade potato salad has tons of flavor and will feed a lot of people. This recipe is the best way to use up fresh herbs and will quickly become a favorite at family gatherings!

What Kind of Potatoes Do You Need for Potato Salad?

I like to use a blend of colors in my potato salad recipe such as red potatoes, Yukon gold potatoes and Adirondack blue potatoes, however any cooked potatoes will work, so use what you have on hand.

All red potatoes can be used for a red potato salad or all Yukon gold potatoes for a creamy white potato salad. Both work great and will make for the best potato salad recipe you’ve ever tried!

What You Need:

  • large pot to boil potatoes
  • sharp knife
  • mixing bowl
  • measuring cups 

Ingredients:

  • 3 pounds of potatoes
  • sour cream
  • mayonnaise
  • fresh thyme 
  • chopped green onions
  • shredded cheddar cheese
  • cooked and chopped bacon
  • minced garlic
  • salt and black pepper 

How to Make Classic Loaded Potato Salad Recipe With No Mustard:

First, cut 3 pounds of washed potatoes into uniform bite sized pieces. Cubing the potatoes into equal sized pieces will help ensure that the potatoes cook evenly. 

Leave the potato skins on the potatoes if using a thin skinned variety. 

For a colorful potato salad I like to use an equal amount of red, white and blue potatoes to add to my salad, but use any kind of potatoes that you enjoy. 

Next, add your potatoes to a large pot on the stove and cover with water. Add a liberal amount of salt to the water and bring to a boil on high heat. The salt will season the potatoes as they cook. Once the water begins to boil, simmer for 10 minutes or until just fork tender. Do not overcook as you want the cooked potatoes to keep their shape. 

red white and blue potatoes in water

After the potatoes are done cooking, strain and rinse the hot potatoes in cool running water to stop the cooking process.

Place the warm potatoes in the refrigerator until cold. 

Next, make the creamy dressing. Mix together the sour cream, mayonnaise, chopped bacon (reserve 2 tablespoons for garnish), chopped green onions, fresh thyme, garlic and cheddar. Season with salt and black pepper to taste. 

Once potatoes are cold, lightly toss them in the creamy dressing to coat evenly. Garnish with reserved bacon and more green onions to add extra texture before serving. Keep refrigerated until serving. 

This homemade potato salad keeps well in the refrigerator making it the perfect party food to prep ahead of time.  

Store in an airtight container in the fridge for up to a week. 

What to Serve with Homemade Potato Salad:

Serve this potato salad alongside some hamburgers topped with my Sweet and Savory Bacon Onion Jam for special family gatherings.

Serve this homemade potato salad recipe alongside hot dogs, pulled pork sliders or shoulder to make any backyard barbecue meal extra special. 

​Printable Recipe:

potato salad in bowl

Classic Loaded Potato Salad with No Mustard

If you can boil a potato, you can make this easy potato salad recipe! Filled with all of the flavors from a loaded baked potato- bacon, sour cream, chives, and cheddar this is the perfect homemade potato salad recipe!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 3 lbs potatoes
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1-2 tablespoons fresh thyme
  • 1/3 cup green onions or chives chopped
  • 1/2 cup shredded cheddar
  • 1 lb bacon cooked and chopped
  • 2 tablespoons minced garlic
  • salt & black pepper to taste

Instructions

  • Cut the potatoes up in uniform bite sized pieces.
  • Add cut potatoes to a pot of water on the stove. Liberally salt the water and bring to a boil.
  • After the water reaches a roiling boil, simmer for 10 minutes or until just tender. Do not overcook.
  • Strain potatoes in a colander under cool running water to stop them from cooking further.
  • Place potatoes in the fridge to cool.
  • To make the dressing, mix the mayonnaise, sour cream, garlic, green onions, cheddar, thyme and all but 2 tablespoons of the chopped bacon.
  • Once potatoes are cold, toss them gently in dressing to coat.
  • Sprinkle reserved bacon bits and green onions on top to garnish.

Notes

Use a mix of potatoes for a colorful potato salad.

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4 Comments

  1. Looks Amazing. I may have to try this. I’ve never seen blue potatoes. I’ve learned something.