Pimento Cheese Cheese Potato Salad is flavored with bacon, cheddar cheese, sweet onion, and diced pimentos. If you are a fan of pimento cheese, you will not be able to get enough of this delicious potato salad.
Goes great with burgers, grilled chicken, bbq pork, you name it!
Pimento Cheese is one of my favorite southern foods. The simple combination of mayonnaise, pimentos and shredded cheddar cheese complements so many foods whether it be burgers, potato gratin, or omelets.
Ingedients Needed For Pimento Cheese Potato Salad
- Russett Potatoes– red potatoes can be used instead.
- Apple Cider Vinegar– a little acidity helps perk up the flavor of the potato salad. Rice vinegar can be used instead.
- Sweet Onion– sliced green onion can be used instead.
- Mayonnaise– use a good quality mayonnaise like Duke’s Mayonnaise or Helmann’s.
- Hot Sauce– I like Frank’s Hot Sauce with potatoes. Two teaspoons is enough to add a touch of heat. Add a pinch or two of cayenne pepper if you want some more spiciness.
- Worcestershire sauce– adds saltiness and flavor.
- Paprika and Black Pepper
- Sweet Pickle Relish– use dill pickle relish if you don’t like sweet.
- Bacon
- Sharp Cheddar Cheese– for best flavor use a block of cheddar cheese and shred it yourself.
- Diced Pimentos– drain them well. You can use more than 2 tablespoons if you really like pimentos.
Make In Advance
This potato salad is best made at least a few hours in advance and can be made up to a day in advance.
Don’t Forget To Salt The Water
Add at least a tablespoon of salt to the water when you boil the potatoes. Otherwise they will taste bland in the potato salad.
Storage
Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator. I love these mixing bowls with lids for making and storing potato salad.
More Pimento Cheese Recipes
- Buffalo Pimento Cheese
- Fried Pimento Cheese Balls with Ranch Dipping Sauce
- Tex-Mex Pimento Cheese
- Bacon-Wrapped Hot Dogs with Pimento Cheese
- Pimento Cheese Stuffed Jalapenos
- Ham and Pimento Cheese Pinwheels
Pimento Cheese Potato Salad
Ingredients
- 3 pounds russett potatoes
- 2 teaspoons apple cider vinegar
- 1/2 cup diced sweet onion
- 1 1/3 cups mayonnaise
- 2 teaspoons Frank's Hot Sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon black pepper
- 2 tablespoons sweet pickle relish
- 8 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons diced pimentos, drained well
Instructions
- Peel potatoes and cut into fourths. Place in a large pot and add enough water so that the water level is at least 1 inch above the potatoes.Add a tablespoon of salt.
- Bring to a boil and gently boil until potatoes are fork tender, about 20 minutes. Drain and transfer to a large bowl. Sprinkle the vinegar over the potatoes.Take a knife and run it through the potatoes until they are in bite-sized pieces.
- Add onion, mayonnaise, hot sauce, Worcestershire sauce, paprika, black pepper, and sweet pickle relish. Stir. Refrigerate for at least 1 hour.
- Before serving, mix in bacon, cheddar cheese and pimentos.Check for seasoning and add salt to taste.
