Cheesy Potato Salad Recipe

Have you ever craved a crowd-pleasing side dish that'll make everyone at your gathering ask for seconds? Cheesy potato salad isn't just another recipe—it's a creamy, savory adventure waiting to happen in your kitchen. You'll transform simple russet potatoes and sharp cheddar into a memorable comfort food that bridges generations, promising a culinary experience that's both familiar and exciting. Want to learn how to create this irresistible dish that'll have guests coming back for more?

Recipe Highlights

• Boil 2 pounds of russet potatoes in salted water until tender, then drain and cool completely for optimal texture.
• Mix cooled potatoes with 1 cup mayonnaise, 1/2 cup diced white onion, and 1 cup shredded cheddar cheese gently.
• Enhance flavor by adding optional ingredients like crispy bacon bits, chopped chives, or experimenting with different cheese varieties.
• Chill the potato salad before serving to develop deeper flavors and allow ingredients to meld together thoroughly.
• Serve cold or at room temperature as a versatile side dish perfect for barbecues, picnics, and family gatherings.

History

Although potato salad has roots tracing back to European cuisines, the cheesy version emerged as a distinctly American culinary innovation during the mid-20th century.

You'll find its origins intertwined with the rise of convenience foods and home refrigeration, which allowed dairy products to be more readily incorporated into classic recipes. As suburban potlucks and backyard barbecues became popular, home cooks began experimenting with traditional potato salad, adding shredded cheese to create a richer, more indulgent side dish.

The trend quickly spread across regional cookbooks and family gatherings, transforming a simple European staple into a quintessential American comfort food.

Recipe

Cheesy Potato Salad brings a delightful twist to the classic summer side dish, combining creamy potatoes with sharp cheddar cheese for a crowd-pleasing recipe. This comforting dish is perfect for picnics, barbecues, and family gatherings, offering a rich and satisfying flavor that appeals to both kids and adults.

The key to an exceptional cheesy potato salad lies in carefully preparing each ingredient and allowing sufficient time for the flavors to meld together. By following a few simple steps, home cooks can create a delicious side dish that will become a staple at their summer gatherings.

Ingredients:

• 2 pounds russet potatoes
• 1 cup shredded cheddar cheese
• 1 cup mayonnaise
• 1/2 cup diced white onion
• 1 teaspoon salt

Begin by peeling and cubing the russet potatoes into approximately 1-inch pieces. Place the potato cubes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, ensuring the potatoes are tender but still firm enough to hold their shape.

Carefully drain the potatoes in a colander and allow them to cool completely at room temperature.

Once the potatoes are cooled, transfer them to a large mixing bowl. Gently fold in the mayonnaise, coating the potatoes evenly without mashing them. Add the diced white onion and salt, mixing carefully to distribute the ingredients.

Finally, fold in the shredded cheddar cheese, ensuring an even distribution throughout the salad. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to develop and blend together.

For the best results, use starchy potatoes like russets and avoid over-mixing, which can break down the potato texture. The salad can be prepared up to 24 hours in advance and stored in an airtight container, though the cheese may soften slightly over time.

Consider adding extra toppings like chopped chives or crispy bacon bits for additional flavor and texture.

Cooking Steps

You'll start your cheesy potato salad journey by carefully peeling and cubing russet potatoes, then boiling them in well-salted water until they're tender but still hold their shape.

Next, you'll drain the potatoes and let them cool completely, ensuring they're ready to absorb the creamy mayonnaise and crisp onion flavors.

Once cooled, you'll gently mix in the mayo, diced onions, and finally fold in the shredded cheddar cheese, creating a rich and satisfying side dish that'll become a crowd favorite.

Step 1. Peel and Cube Potatoes

Grab a sturdy vegetable peeler and prepare to transform those russet potatoes into the perfect cubed base for your cheesy potato salad.

Carefully remove the potato skin in long, smooth strokes, rotating the potato to ensure complete coverage. Once peeled, place the potato on a clean cutting board and grab a sharp chef's knife.

Cut the potato in half lengthwise, then place each half cut-side down for stability. Slice the potato into 1/2-inch thick planks, then turn and slice crosswise to create uniform 1/2-inch cubes.

Keep your fingers tucked under while cutting to protect them from the knife blade.

Pro tip: Consistent cube size ensures even cooking and a professional-looking potato salad.

Step 2. Boil Salted Water Carefully

Water's symphony begins with a precisely measured dance of heat and minerals. You'll want a large pot, filled about 2/3 full with cool water, seasoned generously with salt—roughly 1 tablespoon per quart. This isn't just about flavor; salt elevates the water's boiling point, helping potatoes cook more evenly.

Key boiling techniques:

• Use high heat initially
• Watch for rolling, vigorous bubbles
• Stir occasionally to prevent sticking
• Monitor water level

Place your cubed potatoes gently into the bubbling water, avoiding sudden splashes. Set your timer for 15-20 minutes, checking tenderness with a fork.

You're aiming for a texture that's firm yet yields easily—not mushy, not hard. Perfect boiling requires constant, attentive observation, transforming simple water and potatoes into the foundation of your cheesy potato salad.

Step 3. Drain and Cool Potatoes

When the potatoes reach tender perfection, grab a large colander and prepare for a critical cooling phase that'll make or break your cheesy potato salad's texture.

Carefully pour the hot potatoes into the colander, allowing them to drain completely, shaking gently to remove excess water.

• Spread potatoes in a single layer on a clean kitchen towel
• Pat dry with paper towels to remove moisture
• Let potatoes cool at room temperature for 15-20 minutes

Avoid rinsing with cold water, as this can make potatoes waterlogged and compromise their starchy texture.

Instead, let them air dry naturally, which helps preserve their structural integrity. You'll want potatoes that are dry to the touch but still slightly warm, ensuring they'll mix perfectly with mayonnaise and cheese without becoming mushy or losing their distinctive potato character.

Step 4. Add Mayonnaise and Onions

Fold the cooled potatoes into a spacious mixing bowl, preparing them for their creamy transformation. Your goal is to create a silky, well-coated potato base that'll become the foundation of your cheesy potato salad.

Measure out 1 cup of mayonnaise, then gently drizzle and fold it over the potatoes, ensuring each cube gets an even, luxurious coating.

Next, dice your white onion into uniform, small pieces—approximately 1/2 cup—which will provide a sharp, crisp counterpoint to the creamy potatoes. Sprinkle 1 teaspoon of salt across the mixture, using a light hand to distribute seasoning evenly.

Carefully mix the ingredients, being mindful not to mash or break down the potato cubes, maintaining their tender, distinct texture.

Step 5. Fold in Shredded Cheese

Gently sprinkle 1 cup of freshly shredded cheddar cheese over your mayonnaise-coated potatoes, ensuring an even distribution that'll create delightful cheesy pockets throughout the salad.

The goal is to fold the cheese carefully, preventing clumping and maintaining a uniform texture. Use a soft spatula or wooden spoon to incorporate the cheese delicately.

Watch for these key indicators of proper mixing:

• Cheese is evenly spread
• No large cheese clusters remain
• Potatoes maintain their individual shape

Work slowly and deliberately, turning the mixture gently to coat every potato cube. Don't overmix, as this can break down the potatoes and create an undesirable mushy consistency.

Your light touch will preserve the salad's integrity, ensuring each bite delivers a perfect cheese-to-potato ratio.

Final Thoughts

Because potato salad is such a versatile dish, you'll find this cheesy version can easily become a staple in your recipe collection.

Whether you're planning a backyard barbecue or a potluck dinner, this dish offers a delightful twist on the classic side.

Experiment with different cheese varieties like sharp cheddar, pepper jack, or even a blend to customize the flavor profile.

Consider adding crispy bacon bits or chopped chives for extra texture and visual appeal.

Always taste and adjust seasoning before serving, and remember that chilling allows the flavors to develop more fully.

Serve cold or at room temperature, and don't hesitate to make this recipe your own by incorporating personal touches that reflect your culinary creativity.