There's something incredibly comforting about a creamy, Cheesy Potato Salad on a warm afternoon. Picture perfectly tender potatoes, coated in a rich, cheesy sauce with bursts of freshness from chopped herbs. It’s a crowd-pleaser that works beautifully for BBQs, picnics, or even as a standalone dish for weeknight dinners.
This recipe was inspired by a family get-together where the potato salad was gone before anything else. I remember thinking, “Why not add a cheesy twist to this classic?” It turned out to be a massive hit, and now, no summer gathering feels complete without it. Let's dive in and see how you can bring this delicious dish to your own table.
Why You'll Love This Cheesy Potato Salad
Get ready to fall head over heels for this delectable side dish. Cheesy Potato Salad is everything you love about classic potato salad but with an irresistible, creamy, cheesy twist.
First, this recipe is incredibly easy to put together. With just a handful of simple ingredients, you'll have a rich and satisfying dish that tastes like you've spent hours perfecting it. Trust me, it's all about smart ingredient choices that elevate your cooking without any extra hassle.
It’s perfect for feeding a crowd. This recipe can be easily doubled (or even tripled) to accommodate large gatherings, making it an ideal choice for potlucks and family dinners. Everyone will be clamoring for seconds!
And let's talk about the flavors. The sharpness of the cheese melds beautifully with the mild, creamy texture of the potatoes. Fresh herbs cut through the richness, ensuring every bite feels well-balanced and vibrant.
Finally, you’ll love how adaptable this recipe is. Whether you want to tweak the flavors or make it even creamier, this salad is flexible enough to accommodate your preferences. Ready to learn more? Let's jump into the ingredients.
Ingredients Notes

The key to an unforgettable Cheesy Potato Salad lies in using quality ingredients that work together in perfect harmony. Each element in this dish plays a vital role in delivering that signature cheesy and creamy texture.
Let’s start with the potatoes. I recommend using Yukon Gold or red potatoes for their naturally buttery flavor and creamy texture. They hold up well when cooked and have a smooth consistency, perfect for soaking in all the cheesy goodness. Be sure to cut them into even, bite-sized pieces to ensure uniform cooking.
Cheese is the star of this dish. A good, sharp cheddar brings a bold flavor that stands out. If you prefer a subtler taste, you can use a mild cheddar or even a blend of cheeses like mozzarella and gouda. Shred the cheese yourself for the creamiest results—pre-shredded varieties often have anti-caking agents that prevent a smooth melt.
Moving on to the creamy base. Instead of relying solely on mayonnaise, this recipe uses a combination of mayonnaise and Greek yogurt. The yogurt adds a slight tang, balancing out the richness of the mayo and cheese. Feel free to adjust the ratio to your liking, but this combo keeps things light yet satisfyingly creamy.
A handful of fresh herbs like chives and dill brings brightness to the salad. They cut through the richness of the cheese and add a fresh, herby flavor. Parsley also works well if you want something milder. Chop them finely to distribute the flavors evenly.
Finally, a bit of crunch from diced celery or green onions adds texture. This step is optional, but I find the crispness gives a nice contrast to the creamy potatoes. If you like a bit more bite, you can even add finely diced red onion.
How To Make This Cheesy Potato Salad

Making this Cheesy Potato Salad is a breeze, and it all starts with perfectly cooked potatoes. Here’s how to do it, step by step.
Begin by bringing a large pot of salted water to a boil. As it heats up, wash and peel your potatoes, then chop them into even, bite-sized chunks. Once the water reaches a rolling boil, add the potatoes and cook until they're fork-tender, about 10-12 minutes. Be careful not to overcook them—you want them to hold their shape in the salad.
While the potatoes are cooking, prepare your creamy base. In a large mixing bowl, combine mayonnaise and Greek yogurt, whisking until smooth. Stir in freshly grated cheddar cheese, making sure the cheese is evenly distributed throughout the mixture. Add a pinch of salt, a dash of black pepper, and any other seasonings you prefer, such as garlic powder or a hint of paprika.
Once the potatoes are done, drain them well and let them cool slightly. You want them warm enough to absorb the flavors of the dressing but not hot enough to melt the cheese into a gooey mess. Gently fold the potatoes into the creamy, cheesy mixture, making sure each piece is thoroughly coated.
For a pop of freshness, add chopped herbs and crunchy veggies if you're using them. Mix gently to avoid mashing the potatoes. The salad will look beautifully colorful, with specks of green herbs and bits of orange cheddar scattered throughout.
Let the salad chill in the refrigerator for at least an hour before serving. This resting time allows the flavors to meld, and the potatoes to soak up the cheesy, creamy dressing. When you're ready to serve, give it a quick stir and garnish with extra herbs for a bright, fresh finish.
Storage Options
Cheesy Potato Salad stores wonderfully, making it perfect for meal prep or leftovers. Transfer any leftovers into an airtight container and refrigerate. It will stay fresh for up to 3-4 days, though it’s best enjoyed within the first two days for optimal flavor and texture.
If the salad becomes too thick after chilling, add a spoonful of yogurt or a splash of milk to loosen it up before serving. Give it a good stir, and it should be as creamy and delicious as when you first made it.
Freezing is not recommended for this salad. The texture of the potatoes can become grainy, and the creamy dressing may separate upon thawing. Stick to refrigeration for the best results.
When it comes to reheating, it's best to enjoy this salad cold or at room temperature. If you must warm it up slightly, do so gently on the stovetop, stirring continuously to prevent the cheese from becoming too oily.
Variations and Substitutions
The versatility of Cheesy Potato Salad means you can easily adapt it to suit your taste preferences or dietary needs. Here are some fun and delicious ways to switch things up.
For a spicier version, add a finely chopped jalapeño or a dash of hot sauce to the dressing. The heat pairs surprisingly well with the creamy, cheesy flavors, adding an exciting kick to the dish.
Want to make it even more flavorful? Try adding roasted garlic to the dressing. The roasted garlic imparts a deep, savory flavor that enhances the overall richness of the salad. Simply roast a head of garlic in the oven, then squeeze the soft cloves into your creamy base.
If you’re looking for a lighter option, consider using half yogurt and half light sour cream instead of full mayonnaise. This variation is still creamy but has a more refreshing, tangy taste.
For an added vegetarian protein boost, mix in some cooked, cubed tofu or chickpeas. They absorb the dressing beautifully and make the salad feel more substantial, perfect if you want to enjoy it as a main course.
Feel free to experiment with different herbs and veggies. Fresh basil, roasted red peppers, or chopped green bell peppers are excellent additions. You might even find a new favorite combination that turns this already delicious salad into something extraordinary.
Enjoy making and customizing this recipe to your heart's content. The possibilities are endless, and your taste buds will thank you for it!
PrintCheesy Potato Salad Recipe
This Cheesy Potato Salad recipe combines tender, perfectly cooked potatoes with a rich and creamy dressing, topped with savory cheese for an irresistible side dish. Perfect for barbecues, picnics, and family gatherings, this recipe will become a favorite among your crowd.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiled, Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 lbs potatoes, peeled and diced
- 1 ½ cups shredded cheddar cheese
- 1 cup mayonnaise
- ½ cup sour cream
- ¼ cup chopped green onions
- ¼ cup chopped bacon bits (optional)
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
- In a large bowl, combine mayonnaise, sour cream, Dijon mustard, salt, and pepper. Mix until smooth.
- Add the cooled potatoes, cheddar cheese, green onions, and bacon bits (if using) to the dressing. Stir gently until everything is evenly coated.
- Chill the salad in the refrigerator for at least 1 hour before serving.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, use a sharp cheddar or mix cheeses like Monterey Jack and mozzarella.
- You can add a splash of pickle juice for a tangy kick.
- If you prefer a healthier version, try substituting Greek yogurt for sour cream.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
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