There's nothing quite like a hearty bowl of cheesy potato salad to bring everyone together at the dinner table. This creamy, flavorful side dish is the perfect companion to any barbecue, picnic, or holiday spread, with tender potatoes and gooey cheese in every bite.
I discovered this recipe while experimenting with ways to elevate a traditional potato salad, and it quickly became a family favorite. Its comforting, cheesy goodness paired with a tangy dressing makes it irresistible, and it's so simple to prepare. Let's dive into why this cheesy potato salad deserves a spot on your menu.
Why You'll Love This Cheesy Potato Salad
Get ready to add this cheesy potato salad to your list of go-to recipes. It's the perfect balance of comfort food and crowd-pleasing flavor.
First, it’s ridiculously easy to make. Whether you’re a seasoned home cook or a kitchen novice, you’ll love how simple it is to whip this up. With just a few steps, you can have a dish that tastes like it took hours to prepare.
Second, it’s endlessly versatile. You can serve it warm or cold, as a side or even a main dish, thanks to its hearty ingredients. Add your favorite mix-ins to make it uniquely yours every time.
And let’s not forget the cheesy factor. The blend of melty cheese with the creamy dressing and tender potatoes creates a texture that’s hard to resist. It's comfort food at its finest, with every bite offering a rich, satisfying flavor.
This recipe is also perfect for meal prep. It stores well and tastes even better the next day, making it ideal for busy weeks or potlucks where you need something you can make ahead.
Ingredients Notes

The magic of this cheesy potato salad lies in its simple, yet flavorful ingredients. Each one plays a key role in making the dish unforgettable.
The potatoes are the star of the show. I recommend Yukon Gold or red potatoes for their creamy texture and slight sweetness. They hold their shape well during cooking, ensuring the salad doesn’t become mushy.
For the cheese, sharp cheddar is my go-to. Its bold flavor pairs beautifully with the creamy dressing and mild potatoes. Feel free to experiment with other cheeses like Monterey Jack or a smoked gouda for a unique twist.
The mayonnaise and sour cream form the base of the dressing. Together, they create a tangy, rich sauce that coats every bite perfectly. If you’re looking for a lighter option, Greek yogurt works wonderfully as a substitute.
A sprinkle of crispy bacon adds a smoky, savory element that takes the salad to the next level. You can use pre-cooked bacon bits for convenience or fry up a fresh batch if you prefer.
Finally, fresh chives or green onions lend a pop of color and a mild oniony bite that brightens the dish. Don’t skip this garnish – it makes all the difference in balancing the richness of the cheese and dressing.
How To Make This Cheesy Potato Salad

Making this cheesy potato salad is as easy as boiling water and stirring a few ingredients together. Here’s how you can make it in just a few steps.
Start by boiling the potatoes. Cut them into bite-sized chunks to ensure they cook evenly, and boil them in salted water until they’re fork-tender. This usually takes about 10-15 minutes. Once done, drain them and let them cool slightly.
While the potatoes cool, prepare the dressing. In a large bowl, mix together mayonnaise, sour cream, a dash of Dijon mustard, and your favorite seasonings like garlic powder, paprika, and a touch of salt and pepper. Adjust the seasoning to taste – the dressing should be tangy and flavorful.
Once the potatoes are warm but not hot, gently fold them into the dressing. Be careful not to overmix, as you want the potatoes to hold their shape.
Next, add the shredded cheddar cheese and crumbled bacon, reserving a small amount of each for garnish. Stir everything together until the potatoes are evenly coated, and the cheese starts to melt slightly.
Transfer the salad to a serving dish and top with the reserved cheese, bacon, and a generous sprinkle of chopped chives. Serve it warm or refrigerate it for a few hours to serve chilled.
Storage Options
This cheesy potato salad is a great make-ahead dish, and storing it properly ensures it stays fresh and delicious.
To store, transfer the salad to an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days, making it perfect for meal prepping or saving leftovers.
If you plan to serve it cold, let the salad chill in the fridge for at least an hour before serving to allow the flavors to meld. If you prefer it warm, you can reheat it gently in the microwave, stirring occasionally to ensure even heating.
Avoid freezing this dish, as the mayonnaise and sour cream dressing can separate when thawed, affecting the texture and consistency.
Variations and Substitutions
One of the best things about this cheesy potato salad is how adaptable it is. Here are some ideas to make it your own:
- Swap the cheddar cheese for other varieties like pepper jack for a spicy kick or blue cheese for a tangy twist.
- Add some diced pickles or pickle relish for extra tanginess and crunch.
- Incorporate roasted vegetables like bell peppers or corn to give the salad more depth and color.
- Replace the bacon with cooked, diced ham or grilled chicken for a protein-packed version.
- Try a Tex-Mex version by adding black beans, diced jalapeños, and a sprinkle of taco seasoning.
No matter how you customize it, this cheesy potato salad is sure to be a hit. It’s the perfect dish for any occasion, and once you try it, you’ll wonder how you ever lived without it!
PrintCheesy Potato Salad Recipe
This cheesy potato salad recipe is a creamy and flavorful dish made with tender potatoes, cheddar cheese, and a tangy dressing. Perfect for BBQs, picnics, or any family meal, this cheesy potato salad is a crowd-pleaser that's easy to prepare and loaded with delicious ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 medium potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 2 green onions, chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Boil diced potatoes in salted water until tender (about 10–12 minutes). Drain and cool slightly.
- In a large bowl, combine mayonnaise, sour cream, Dijon mustard, garlic powder, salt, and pepper to create the dressing.
- Add cooled potatoes to the dressing, followed by shredded cheddar cheese and chopped green onions.
- Gently mix until well combined. Adjust seasoning to taste.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- For extra flavor, add crumbled bacon or chopped dill pickles.
- Use Yukon Gold or red potatoes for a creamier texture.
- Best served chilled, but can also be served slightly warm.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 290mg
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