Best 4 Cheesy Potato Salad Recipes

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Craving for a creamy, cheesy, and flavorful side dish to elevate your next barbecue, picnic, or family gathering? Look no further than this Cheesy Potato Salad extravaganza! Featuring four tantalizing recipes, this article offers a delectable journey for potato salad enthusiasts. Dive into the classic symphony of flavors with the Traditional Cheesy Potato Salad, where tender potatoes, creamy mayonnaise, sharp cheddar cheese, and a hint of mustard create a harmonious blend. For those with a penchant for tangy twists, the Tangy Cheesy Potato Salad introduces a zesty fiesta of flavors with the addition of pickle relish, celery, and a splash of vinegar. If you're seeking a luscious union of flavors, the Bacon and Ranch Cheesy Potato Salad awaits you, where crispy bacon, savory ranch dressing, and a sprinkle of chives dance together in perfect harmony. Last but not least, the Vegetarian Cheesy Potato Salad caters to plant-based preferences with its medley of roasted vegetables, hearty quinoa, and a delightful tahini-based dressing. With these four extraordinary recipes, you'll have a cheesy potato salad symphony to suit every palate, making your next gathering a culinary celebration to remember.

**Recipes Included:**

1. **Traditional Cheesy Potato Salad:** This classic recipe embodies the essence of cheesy potato salad, with tender potatoes, creamy mayonnaise, sharp cheddar cheese, and a touch of mustard, providing a timeless taste that never disappoints.

2. **Tangy Cheesy Potato Salad:** Experience a burst of tangy flavors with this variation, featuring pickle relish, celery, and a dash of vinegar, adding a delightful zestiness to the creamy potato salad.

3. **Bacon and Ranch Cheesy Potato Salad:** Indulge in a symphony of flavors with crispy bacon, savory ranch dressing, and a sprinkle of chives. This recipe brings a smoky, savory, and herbaceous touch to the classic potato salad.

4. **Vegetarian Cheesy Potato Salad:** A delightful plant-based rendition, this recipe combines roasted vegetables, hearty quinoa, and a creamy tahini-based dressing, offering a nutritious and flavorful twist on the traditional dish.

Let's cook with our recipes!

CHEESY POTATO SALAD



Cheesy Potato Salad image

I love the baked-potato salad from the deli at the grocery store, but at $5 a pound it is a little crazy!! This sounds very similar; I would love to be able to make it myself...

Provided by AZPARZYCH

Categories     Pork

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 lbs red potatoes, cubed (skins on)
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onion, chopped
1 cup shredded cheddar cheese
1 tablespoon bacon bits

Steps:

  • Place the potatoes into a pot, and fill with enough water to cover.
  • Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
  • Drain, and set aside to cool
  • In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese.
  • Gently stir in the cooled potatoes.
  • Top with remaining cheese and onions, and sprinkle bacon bits over the top.

HOT AND CHEESY POTATO SALAD



Hot and Cheesy Potato Salad image

This is a yummy potato salad. I found this in a community cookbook and gave it a try. I'm always looking for new potato salad recipes to try to make.

Provided by southern chef in lo

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

8 large potatoes, skins left on and cubed
3/4 lb Velveeta cheese
1/2 cup onion, diced
1 cup mayonnaise
1/2 lb diced bacon, partly cooked
1/2 cup stuffed olives, sliced
salt and pepper

Steps:

  • Cook potatoes with their skins on just until fork tender but still firm.
  • Combine potatoes, cheese, onions, mayonnaise, salt, and pepper.
  • Put in a 9 x 13-inch baking dish top with bacon and olives and.
  • Bake for 1 hour at 325°F.

FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD 2



Fully-Loaded Cheesy Potato Soup with Gina's Spinach Salad 2 image

Provided by Food Network

Yield Makes: 4 to 6 servings

Number Of Ingredients 37

4 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 carrot, finely chopped
1 rib celery, finely chopped
1 onion, finely chopped
1/4 cup all-purpose flour
Salt and freshly ground black pepper
3 cups chicken stock, plus more if needed
1 cup whole milk
One 12-ounce bottle light-bodied beer
2 large russet potatoes, peeled and chopped
2 cups grated extra-sharp Cheddar (about 8 ounces)
Dash hot sauce
Dash Worcestershire sauce
Sour cream, for topping
4 slices bacon, cooked crisp, for topping
2 tablespoons chopped fresh chives, for topping
Gina's Spinach Salad with Spiced Pecans, for serving, recipe follows
2 tablespoons unsalted butter
1 teaspoon ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Freshly cracked black pepper
1 cup pecan halves
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 small shallot, minced
3 tablespoons olive oil
Pinch sugar
Kosher salt and freshly cracked black pepper
One 10-ounce package prewashed baby spinach
4 slices bacon, cut into 1/4-inch pieces, fried crisp
4 ounces crumbled blue cheese
1 cup halved cherry tomatoes
Active Time: 20 minutes
Total Time: 2 hours 50 minutes

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
  • Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
  • Gina's Spinach Salad
  • Spiced Pecans:
  • Spinach Salad:
  • For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
  • For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
  • Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.

CHEESY POTATO SALAD



Cheesy Potato Salad image

This is a different type of potato salad, made with Cheddar cheese, bacon, green onions and sour cream, It's not your grandma's potato salad!

Provided by KENNEDY5976

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

2 ½ pounds red potatoes, cubed
1 cup sour cream
½ cup mayonnaise
¼ cup white sugar
½ bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits

Steps:

  • Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  • In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 46.5 g, Cholesterol 48.8 mg, Fat 30.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 12.2 g, Sodium 313.7 mg, Sugar 10.8 g

Tips:

  • Boil potatoes until tender: Avoid overcooking the potatoes, as they should still hold their shape when pierced with a fork.
  • Use a variety of cheeses: Experiment with different types and combinations of cheeses to create a unique flavor profile. Cheddar, mozzarella, and Parmesan are all excellent choices.
  • Add-ins: Customize your potato salad by adding other ingredients such as chopped vegetables (e.g., celery, carrots, onions), crumbled bacon, or hard-boiled eggs.
  • Make it ahead: Potato salad is a great make-ahead dish. It can be prepared up to 24 hours in advance, allowing the flavors to meld together.
  • Serve chilled: Potato salad is best served chilled. This helps the flavors to develop and makes it more refreshing.

Conclusion:

This Cheesy Potato Salad recipe is a delicious and versatile dish that is perfect for any occasion. With its creamy, cheesy sauce and tender potatoes, it is sure to be a hit with everyone. Experiment with different cheeses and add-ins to create a unique flavor profile that suits your taste. Whether you serve it as a side dish or a main course, this potato salad is sure to be a crowd-pleaser.

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