Cheesy Potato Salad Recipe

There's nothing quite like a warm, cheesy potato salad to steal the show at your next gathering. This creamy, flavor-packed dish combines tender potatoes, a rich, cheesy dressing, and the perfect blend of savory add-ins for a side dish that’s truly unforgettable.

I first fell in love with this recipe after experimenting with leftover cheddar cheese and a bag of Yukon Gold potatoes. The result? A dish so delicious it now graces every barbecue, potluck, and holiday meal I host. Let's dive into what makes this Cheesy Potato Salad so irresistible.

Why You’ll Love This Cheesy Potato Salad

Get ready to fall head over heels for a potato salad that’s anything but ordinary. This isn’t your typical picnic side – it’s creamy, cheesy, and packed with flavor.

First, the combination of sharp cheddar and tender potatoes is a match made in heaven. The cheese melts into every nook and cranny, creating a luscious, gooey texture that sets this salad apart.

It’s incredibly versatile, making it a hit at family dinners, summer cookouts, or even as a satisfying comfort food during colder months. Whether served warm or chilled, it’s always a crowd-pleaser.

What’s more, this recipe is quick and easy to prepare. In less than 40 minutes, you’ll have a side dish that looks and tastes like you’ve spent hours in the kitchen.

Lastly, it’s customizable! Add bacon for a smoky twist, swap in a different cheese, or toss in some fresh herbs for an extra pop of flavor. The possibilities are endless!

Ingredients Notes

The beauty of this Cheesy Potato Salad lies in its simplicity. With just a handful of pantry staples and fresh ingredients, you’ll create a dish that’s bursting with flavor.

Potatoes: Yukon Gold or red potatoes are ideal here. Their creamy texture and buttery flavor perfectly complement the cheesy dressing. If you prefer a firmer bite, opt for waxy potatoes.

Cheddar Cheese: Sharp cheddar brings a bold, tangy flavor to the salad. Grate it yourself for the best melt, as pre-shredded cheese often contains additives that can affect texture.

Mayonnaise and Sour Cream: These create the creamy base for the dressing, balancing richness with a slight tang. If you’re looking for a lighter option, you can substitute Greek yogurt for the sour cream.

Mustard: A dash of Dijon mustard adds a subtle zing that brightens the dish and cuts through the richness of the cheese.

Optional Add-ins: Crumbled bacon, chopped green onions, or fresh parsley elevate the salad with extra layers of flavor and texture.

Special Equipment: A large mixing bowl and a sturdy potato masher or fork will come in handy for preparing this dish.

How To Make This Cheesy Potato Salad

Making this Cheesy Potato Salad is a breeze – here’s how to do it step by step.

Start by washing and peeling 2 pounds of Yukon Gold potatoes. Cut them into evenly sized chunks to ensure they cook at the same rate. Place them in a large pot, cover with cold water, and add a generous pinch of salt.

Bring the pot to a boil and cook the potatoes until fork-tender, about 12-15 minutes. Drain them well and allow them to cool slightly. Warm potatoes absorb flavors better, so this is the perfect time to mix them with the dressing.

While the potatoes cool, prepare the dressing. In a large bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon Dijon mustard, and a generous pinch of salt and pepper. Stir in 1 cup shredded cheddar cheese, reserving a small handful for garnish.

Once the potatoes are cool enough to handle, gently mash them to your desired consistency – I like mine slightly chunky. Fold the potatoes into the dressing, ensuring every piece is coated with cheesy goodness.

Finish by sprinkling the reserved cheddar and optional toppings like crumbled bacon or chopped green onions. Serve immediately for a warm salad or chill in the fridge for at least an hour if you prefer it cold.

Storage Options

Cheesy Potato Salad is best enjoyed fresh, but it stores well for later enjoyment.

For refrigeration, transfer the salad to an airtight container and store it for up to 3 days. The flavors actually deepen after a few hours, making it an excellent make-ahead dish.

If you’d like to freeze it, skip the sour cream in the dressing as it doesn’t freeze well. Instead, add it fresh when reheating. Store the salad in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, warm the salad gently on the stove or in the microwave, stirring occasionally to prevent the cheese from separating.

Variations and Substitutions

This Cheesy Potato Salad is endlessly adaptable. Here are some fun variations to try:

• Bacon Lover’s Version: Add crispy bacon crumbles to the mix for a smoky, salty twist.
• Spicy Kick: Stir in a teaspoon of smoked paprika or a pinch of cayenne for a little heat.
• Veggie-Packed Option: Add steamed broccoli florets or sautéed mushrooms for extra texture and nutrition.
• Herb-Forward Flavor: Toss in fresh dill, chives, or parsley for a burst of freshness.
• Cheese Swap: Experiment with other cheeses like Gruyere, Monterey Jack, or a spicy Pepper Jack.

Don’t be afraid to experiment – this recipe is forgiving and delicious no matter how you customize it.

Final Thoughts

Cheesy Potato Salad is a dish that brings people together. Its warm, creamy, and cheesy perfection makes it a favorite for all occasions. Whether you stick to the classic recipe or add your own twist, one thing’s for sure – it’ll have everyone coming back for seconds.

Give it a try at your next meal and watch it disappear!

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