Creamy Pimento Cheese Potato Salad Recipe Will Get Recipe Requests (25 Minutes) by Idaho Potato Commission
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Potato salad gets a spicy makeover when it meets all the components for pimento cheese. Paired with fried chicken tenders on a potato cheddar dill biscuit, this pimento cheese potato salad recipe makes the perfect picnic lunch or dinner.
Cheryl Bennett, a food blogger at Pooks Pantry created this delicious pimento cheese potato salad recipe. To make this creamy potato salad you will need the following ingredients: russet potatoes (check out the health benefits of potatoes), a spicy cheese (like habanero cheddar cheese), mayonnaise, pimento peppers (from a jar), cream cheese, Worcestershire sauce, mustard powder, onion, kosher salt, black pepper and fresh parsley.
Serve this southern-style potato salad as a side dish with dinner or pack it for your summer potlucks and cookouts.
Click here for the chicken tenders and potato cheddar dill biscuits recipes.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 to 15 minutes
Total Time: 22 to 25 minutes
Servings: 8
Ingredients
- 2 pounds Idaho® Russet potatoes (Cheryl used Norkotah), peeled and diced into 1-inch pieces
- 1 1/2 cups shredded habanero cheddar cheese (or other spicy cheddar)
- 1 cup mayonnaise
- 2 tablespoons pimento peppers, diced
- 3 tablespoons cream cheese, at room temperature
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground mustard
- 2 tablespoons grated onion
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons parsley, chopped
Here's how to make it:
- Fill a large pot with cold water and add potatoes. Bring to a boil over medium-high heat. Cook for approximately 12 to 15 minutes, or until fork tender.
- While potatoes are boiling, combine remaining ingredients in a large bowl and set aside. (For a gluten-free potato salad, make sure your Worcestershire sauce is gluten-free. Check the label.)
- When potatoes are cooked, remove from heat and drain. Lay 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, toss them in the mayonnaise mixture and grate a few tablespoons of cheese on top. Store the potato salad in an airtight container in the fridge.
Recipe and photo courtesy of the Idaho Potato Commission.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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