Beef Free Loaded Baked Potato Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 ½ lbs yukon gold potatoes, cut into ¾-inch cubes
- 1 tsp salt, plus more for the cooking water
- 8 oz bacon strips
- ¾ cup sour cream
- ¼ cup mayonnaise (egg-free)
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 3 green onions, thinly sliced
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook for 10–13 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape — they should not be falling apart.
- 2
Drain the potatoes in a colander and spread them out on a sheet pan or large plate to cool for 10 minutes, until no longer steaming. Cooling them uncrowded helps them dry out slightly so the dressing clings rather than slides off.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!