Name: Cheesy Potato Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lbs potatoes, peeled and diced; 1 ½ cups shredded sharp cheddar cheese; 1 cup mayonnaise; 2 tbsp yellow mustard; 1 small red onion, finely chopped; 3 hard-boiled eggs, chopped; 2 stalks celery, diced; Salt and pepper to taste; Fresh chives, chopped (for garnish)

There's nothing quite like a bowl of Cheesy Potato Salad to liven up a picnic, barbecue, or any casual gathering. The combination of tender potatoes, crispy bacon, and creamy, cheese-filled dressing creates a side dish so irresistible that it often becomes the main event.

I first discovered this recipe when experimenting with ways to bring a fresh twist to traditional potato salad. The gooey melted cheese and tangy flavors won over even the most skeptical family members, making it a summer staple for us. Trust me, once you try it, you’ll understand why people can’t get enough.

Why You'll Love This Cheesy Potato Salad

Get ready to take your classic potato salad game to a whole new level. This recipe is a must-try for cheese lovers and anyone looking to impress guests with a flavorful twist on an old favorite.

First off, this potato salad is decadently creamy and packed with flavor. The secret is a double-layer of cheesy goodness: sharp cheddar melted into the warm potatoes, and shredded cheese folded in just before serving, so you get a gooey, melty texture and a bold flavor in every bite.

It's incredibly versatile, too. Perfect for any occasion, you can serve this salad at a casual cookout, as a side dish for weeknight meals, or even at potlucks and holiday parties. It pairs beautifully with grilled meats or even a simple sandwich.

Not to mention, the crispy bacon adds a crave-worthy crunch. The salty, smoky flavor of the bacon contrasts perfectly with the creamy dressing, making each mouthful an explosion of taste and texture.

Finally, this recipe is easy to prepare and can be made ahead of time, which is a lifesaver when hosting large groups. The flavors only get better as the salad sits, so you can make it in advance and let it chill in the fridge.

Ingredients Notes

The magic of this Cheesy Potato Salad lies in the simplicity of its ingredients. Each one plays a vital role in bringing a classic, yet mouthwatering flavor to life.

Potatoes: I recommend using Yukon Gold or red potatoes. Their waxy texture holds up well during cooking, resulting in tender, bite-sized chunks that don’t fall apart. Plus, you can leave the skins on for added texture and nutrients.
Cheese: Sharp cheddar is the star of this recipe. Its bold flavor balances the creaminess of the dressing and adds that satisfying cheesy element. Feel free to experiment with other cheeses like Colby Jack or Pepper Jack for a spicy kick.
Bacon: For the best crunch and flavor, use thick-cut bacon. Cook it until it’s crispy and crumble it into the salad. You can also try using turkey bacon if you want to keep things a bit lighter.
Dressing: A blend of mayonnaise, sour cream, and Dijon mustard creates a tangy, creamy base that ties all the flavors together. The mayo provides richness, the sour cream adds a hint of tang, and the mustard gives the salad a subtle kick.
Fresh Herbs: Chopped green onions and parsley add a pop of color and freshness. You can substitute with chives or dill if you prefer a different herb profile.

Equipment Note: You’ll need a large pot to cook the potatoes, a sturdy mixing bowl, and a sharp knife for chopping. A potato masher is optional but handy if you like your salad with a slightly mashed texture.

How To Make This Cheesy Potato Salad

Making this Cheesy Potato Salad is easier than you might think, and it all comes together in a few simple steps.

Cook the Potatoes: Begin by washing and chopping your Yukon Gold or red potatoes into uniform, bite-sized pieces. Place them in a large pot, cover with cold water, and season generously with salt. Bring the water to a boil, then simmer for about 10-12 minutes, or until the potatoes are fork-tender. Drain and set them aside to cool slightly.
Prepare the Bacon and Dressing: While the potatoes are cooling, cook your thick-cut bacon in a skillet over medium heat until it’s crispy. Transfer to a paper towel-lined plate to drain excess grease, then crumble the bacon into small pieces. In a mixing bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of Dijon mustard, and a pinch of salt and black pepper.
Mix in the Cheese: Once the potatoes are warm but not hot, transfer them to a large bowl. Add 1 cup of shredded sharp cheddar cheese while the potatoes are still warm, so the cheese starts to melt. Toss gently to combine.
Combine Everything: Add the crumbled bacon, chopped green onions, and fresh parsley to the bowl. Pour the creamy dressing over the top and toss everything together until well-coated. Finally, fold in another ½ cup of shredded cheddar for extra cheesiness.
Chill and Serve: Cover the bowl with plastic wrap and let the potato salad chill in the fridge for at least an hour to let the flavors meld together. When ready to serve, give it a gentle toss and garnish with extra cheese and fresh herbs if desired.

Total time: You’ll need about 30 minutes of prep and cooking, plus chilling time for the best flavor.

Storage Options

If you have leftovers (though that's rare!), this Cheesy Potato Salad stores beautifully.

Refrigerator: Store in an airtight container for up to 4 days. The flavors develop more as it sits, so it’s even better the next day. Before serving, give it a good stir and add a touch more mayo or sour cream if it seems dry.
Freezing: Potato salad doesn’t freeze well due to the creamy dressing and cheese. It’s best enjoyed fresh or within a few days of making it.
Meal Prep: Make this dish a day ahead to save time. Just keep it chilled, and it’ll be ready whenever you are.

To reheat (if you must), microwave individual portions gently or serve cold, as this salad tastes best when properly chilled.

Variations and Substitutions

The best thing about this Cheesy Potato Salad is how flexible it is. You can easily adapt it to suit your tastes or dietary needs.

Add More Veggies: Stir in some diced bell peppers, pickles, or celery for extra crunch. Roasted red peppers or grilled corn also add a nice, smoky flavor.
Lighter Version: Swap the mayo for Greek yogurt and use turkey bacon instead of regular bacon. You’ll get a protein boost and a slightly tangier flavor.
Herb Swap: Fresh dill or chives work beautifully in place of parsley. They add a subtle, garden-fresh flavor that’s perfect for summer.
Cheese Variations: Try using a mix of cheeses, like Monterey Jack, Gouda, or blue cheese, for a different flavor profile. Pepper Jack adds a spicy kick if you love some heat.
Make It a Meal: Add grilled chicken, cubed ham, or hard-boiled eggs to turn this side dish into a satisfying main course.

Don't be afraid to get creative. This salad is forgiving, so feel free to experiment and make it your own!

Get ready to make this Cheesy Potato Salad a regular feature in your rotation. It’s bound to become a crowd favorite, and with so many ways to customize it, you’ll never get bored. Enjoy!