There's nothing quite like a hearty Cheesy Potato Salad to elevate your picnic, barbecue, or weeknight dinner. This crowd-pleasing dish combines tender, creamy potatoes with a blend of melted cheeses and crispy bits of bacon, creating a flavor explosion in every bite.

I first made this recipe on a whim for a family gathering, and it was an instant hit. What started as an experiment to combine my love for classic potato salad with ooey-gooey cheese has now become a highly requested side dish that’s perfect for any occasion. Trust me, you’ll want to add this to your rotation!
Why You'll Love This Cheesy Potato Salad
Get ready to fall head over heels for this ultimate side dish! It’s not your typical potato salad – this one is cheesy, creamy, and packed with delicious ingredients that will keep everyone coming back for more.
First and foremost, it's incredibly simple to make. With just a handful of ingredients and minimal prep time, you can whip up this potato salad in under 45 minutes. It’s ideal for when you need a quick side dish to complement your main course.
The flavor is out of this world. Think tender potatoes coated in a creamy dressing, combined with the rich, melty goodness of cheddar cheese. And the crispy bacon adds the perfect amount of smoky crunch, making each forkful better than the last.
It's a versatile crowd-pleaser. Whether you're serving it at a summer barbecue, potluck, or holiday feast, this cheesy potato salad pairs beautifully with grilled meats, burgers, or even as a hearty side for sandwiches.
Lastly, it's customizable to your preferences. You can easily swap out ingredients or add extras like green onions or jalapeños to suit your taste. Let’s dive into the magic of making this irresistible salad!
Ingredients Notes

The secret to a perfect Cheesy Potato Salad is in the combination of simple, fresh ingredients. Here’s what you need to know about each component:
Potatoes: Russet or Yukon Gold potatoes work best in this recipe. Yukon Gold potatoes have a buttery texture that holds up well when mixed, while Russets are fluffy and soak up flavors nicely. Peel and cut them into even-sized chunks to ensure uniform cooking.
Cheese: Sharp cheddar is the star here, bringing a bold, tangy flavor to the dish. Feel free to use shredded cheddar for convenience, or freshly grate a block of cheese for an extra creamy texture. You could also experiment with Monterey Jack or a blend of cheeses for a different twist.
Bacon: Crispy, smoky bacon adds a savory crunch that takes this salad to the next level. Cook the bacon until it’s perfectly crisp, then crumble it into small pieces. Pro tip: Save a bit of the bacon grease for added flavor in the dressing!
Mayonnaise and Sour Cream: These ingredients create a creamy base that ties everything together. The mayonnaise provides richness, while the sour cream adds a tangy balance. You can adjust the ratio to your liking or substitute with Greek yogurt for a lighter option.
Fresh Herbs: Chopped chives or green onions bring a pop of freshness and color to the salad. You could also add parsley if you prefer a more herbaceous flavor.
Lastly, if you have a large mixing bowl and a sturdy spoon or spatula, that’s all the special equipment you’ll need for this dish.
How To Make This Cheesy Potato Salad

Making this Cheesy Potato Salad is easier than you think! Follow these steps to create the perfect side dish:
- Cook the potatoes. Start by placing peeled and chopped potatoes in a large pot of salted water. Bring it to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 10-15 minutes. Be careful not to overcook them, as you want the potatoes to hold their shape.
- Prepare the bacon. While the potatoes are cooking, heat a skillet over medium heat and cook the bacon until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble into small pieces once cooled. Set aside.
- Mix the creamy dressing. In a large bowl, combine mayonnaise, sour cream, shredded cheddar cheese, and a generous pinch of salt and pepper. Stir until everything is well combined. For an extra layer of flavor, you can add a splash of vinegar or a squeeze of lemon juice.
- Assemble the salad. Drain the cooked potatoes and let them cool slightly. Gently fold them into the dressing, ensuring each piece is well coated. Be careful not to mash the potatoes – you want chunks, not mashed potatoes. Add in the crumbled bacon and any additional toppings, like green onions.
- Chill and serve. Cover the salad and refrigerate for at least an hour before serving. This allows the flavors to meld and the cheese to soften even more. When ready to serve, give the salad a final stir and sprinkle with extra chives or bacon bits if desired.
This salad is best enjoyed fresh, but it will keep in the fridge for up to 3 days.
Storage Options
Storing this Cheesy Potato Salad properly will keep it tasting delicious for days to come. Here’s how to do it:
- Refrigerate: Transfer any leftovers into an airtight container and store in the refrigerator for up to 3 days. The dressing may thicken over time, so give it a good stir before serving.
- Make-ahead: You can make this salad up to a day in advance. The flavors only get better as they sit, but keep in mind that the texture of the potatoes may change slightly. For best results, wait to add the bacon until just before serving to maintain its crispiness.
- Freezing: Potato salad doesn’t freeze well, as the potatoes become mushy when thawed, and the creamy dressing can separate. It’s best enjoyed fresh!
When reheating (if you prefer a warm version), you can microwave a portion on low heat, stirring occasionally, until warmed through.
Variations and Substitutions
The beauty of this Cheesy Potato Salad is that it’s highly customizable. Here are a few variations to make it your own:
- Add some heat: If you love spice, throw in some diced jalapeños or a sprinkle of red pepper flakes. You can also use pepper jack cheese for a little kick.
- Switch up the cheese: While sharp cheddar is classic, you can experiment with Colby Jack, Gouda, or even a smoky chipotle cheese for a unique flavor twist.
- Make it lighter: Substitute the mayonnaise and sour cream with Greek yogurt for a healthier, protein-rich version. It will still be creamy but with fewer calories.
- Vegetarian version: Skip the bacon and add roasted vegetables, like red bell peppers or broccoli florets, for a colorful and nutrient-packed salad. You could even toss in some toasted nuts for extra crunch.
- Herb lovers: Amp up the freshness by adding chopped dill, parsley, or a handful of arugula. Fresh herbs elevate the dish and add a vibrant touch.
Don't be afraid to get creative and adjust this recipe to your liking. However you make it, this Cheesy Potato Salad is sure to be a hit! Enjoy experimenting and finding your perfect combination.
PrintCheesy Potato Salad Recipe
This Cheesy Potato Salad recipe is a delicious twist on the classic, featuring tender potatoes, gooey melted cheese, and a rich, tangy dressing that’s sure to be a hit at any barbecue or picnic. Perfect for those who love a creamy and savory side dish, this recipe is packed with flavor and easy to make.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Potatoes
- Shredded cheese
- Mayonnaise
- Sour cream
- Dijon mustard
- Green onions
- Salt
- Pepper
- Bacon bits (optional)
Instructions
- Boil potatoes until tender, then drain and let cool.
- In a large bowl, combine mayonnaise, sour cream, and Dijon mustard.
- Add cooled potatoes to the dressing and gently mix to coat.
- Stir in shredded cheese, green onions, and season with salt and pepper.
- For extra flavor, mix in bacon bits.
- Chill for at least 1 hour before serving for best flavor.
Notes
- Use Yukon gold or red potatoes for a creamier texture.
- Add chopped dill pickles for extra tang.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
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