Pimento Cheese Potato Salad

5 from 1 vote

Potato Salad gets a spicy makeover with all the flavors of pimento cheese. Pimento cheese potato salad is a great summer side for BBQ's and holidays.

Prep Time15

Cook Time12

Total Time27

Course: Side Dishes

Cuisine: American

Servings:

Calories: 357kcal

Author: Cheryl Bennett

Ingredients

2 lbs. Yukon gold potatoes peeled and diced into 1” pieces
¾ cup sharp Cheddar cheese grated
¾ cup pepper jack cheese grated
1 cup mayonnaise *see note
4 tbsp. diced jarred pimento peppers (by the pickles & olives in the grocery store)
4 tbsp. cream cheese room temperature
1 tbsp. Worcestershire sauce
2 tsp. mustard powder I use Colman's
1 small yellow onion grated, or diced very finely
2 tsp. kosher salt
1 tsp. black pepper
2 tbsp. Italian (flat leaf) parsley chopped

US Customary - Metric

Instructions

Fill a large pot with cold water and add potatoes. Let the potatoes sit in cold water for a few minutes to release some of their starch. Pour the water off and repeat.
Fill the pot again with cold water, then add 2 teaspoons of salt to the water. (Potatoes need salt. If you are sensitive to salt, you can reduce by half.)
Bring to a boil over medium-high heat. Cook for approximately 10 – 14 minutes, or until “fork tender”. *Do not cook until falling apart - just until the tip of a paring knife easily slides into the potato without much resistance.
While potatoes are boiling, combine salt, pepper, mustard powder, Worcestershire sauce, cream cheese, and mayonnaise in a large bowl and whisk to combine.
Add grated onion, diced pimento peppers, grated cheeses and chopped parsley. Stir to combine. Set aside.
When potatoes are cooked, remove from heat and drain.
Spread out on a baking sheet for faster cooling and to allow them to dry a bit before adding to mayonnaise mixture.
When potatoes have cooled to room temperature, fold them into the mayonnaise mixture and grate a little more cheese on top. Sprinkle fresh herbs and a dusting of paprika, if desired, before serving.

Notes

*Duke's mayo is more traditional, especially in the South, but it isn't available everywhere. I used a widely available mayo, use whatever you prefer.

Top potato salad with more grated cheese, a sprinkle of paprika, and fresh herbs before serving, if desired.

Nutrition