Cheddar Cheese Potato Salad
A creamy, savory potato salad featuring crispy bacon, cheddar cheese, and a tangy mustard mayonnaise dressing, perfect for casual gatherings and comfort food lovers.
Ingredients
Instructions
- In a frying pan, cook chopped bacon over medium heat, stirring until crisp.
- Remove bacon from pan with a slotted spoon and put into a large bowl.
- Add the chopped onion to the pan and cook until limp.
- Lift out the onion with a slotted spoon and add to the bacon in the bowl.
- Discard the bacon fat.
- Add the boiled, cooled, and peeled potatoes, hard-cooked eggs, cheddar cheese cubes, mayonnaise, and mustard to the bacon and onion.
- Stir until evenly mixed.
- Season with salt and pepper.
- Serve immediately or cover and chill overnight.
Tips & Substitutions
For extra flavor, consider adding fresh herbs like dill or chives. If you're short on time, pre-cooked bacon can be used. You can also substitute Greek yogurt for some or all of the mayonnaise for a lighter version. For a twist, add diced pickles or relish. This dish pairs well with classic American recipes.
Serving Suggestions
Serve this Cheddar Cheese Potato Salad alongside grilled meats or as part of a picnic spread. It pairs wonderfully with dishes like Honey-Dijon Pork Tenderloin or as a side to barbecued chicken. For an added crunch, consider serving with a fresh garden salad or some crispy Green Peas Supreme.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain its best texture, avoid reheating in the microwave. Instead, let it come to room temperature before serving again. If you prefer, you can enjoy it cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Cheese Potato Salad contains roughly 890 calories, with 14g protein, 125g carbohydrates, and 39g fat. It is an excellent source of protein (29% of the Daily Value), potassium (23% of the Daily Value), and calcium (22% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1072mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, this salad can be made a day in advance. In fact, chilling it overnight allows the flavors to meld beautifully. Just be sure to store it in an airtight container in the refrigerator.
What type of potatoes work best for potato salad?
Waxy potatoes, such as red or Yukon gold, are ideal as they hold their shape better when boiled. Avoid starchy potatoes like Russets, as they tend to break apart and become mushy.
Can I add other ingredients to this potato salad?
Absolutely! Feel free to customize your potato salad with ingredients like diced celery for crunch, sweet pickles for tang, or even hard-boiled egg whites for added protein. Just ensure the additional ingredients complement the existing flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).