Red potato salad with cheddar is a creamy, loaded side dish packed with tender potatoes, crispy bacon, sharp cheese, and fresh green onions. The dressing is a simple mix of mayonnaise, sour cream, and mustard, and the whole bowl chills while you get the rest of dinner ready.
Red potatoes are a smart choice because their thin skins stay on and their firm texture holds up to a thick dressing. The salad is easy to make ahead, which makes it a go to for cookouts, potlucks, and busy weeknights. Here is how to make it creamy without turning mushy.
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Why This Red Potato Salad with Cheddar Recipe Works
Red potatoes keep their shape after boiling, so the salad stays chunky instead of falling apart. Leaving the skins on adds color and saves time. Cooling the potatoes before dressing them keeps the mayonnaise from turning oily.
Sour cream lightens the mayonnaise and adds tang, mustard adds a little bite, and garlic powder rounds out the flavor. Bacon and sharp cheddar do the rest, making each forkful savory and satisfying.
Ingredients for Red Potato Salad with Cheddar
- 3 pounds red potatoes, scrubbed and cubed
- 1 pound bacon, cooked until crispy and crumbled
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup green onions, finely sliced
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Because the bacon and cheddar are both salty, the dressing uses a modest amount of salt. Add more to the boiling water for seasoned potatoes, then taste before serving.
How to Make Red Potato Salad with Cheddar
1. Prep the potatoes.
Wash the red potatoes well and cut them into even cubes. Leave the skins on.
2. Boil the potatoes.
Place the potatoes in a large pot, cover with salted water, and bring to a boil. Cook for about 10 to 15 minutes, until tender when pierced with a fork.
3. Drain and cool.
Drain the potatoes well and spread them out so they cool for a bit. Warm potatoes will make the dressing greasy.
4. Cook the bacon.
While the potatoes cool, cook the bacon in a skillet until crispy, then crumble it into small pieces.
5. Make the dressing.
In a large bowl, stir together the mayonnaise, sour cream, mustard, garlic powder, salt, and pepper.
6. Combine.
Add the cooled potatoes to the dressing and mix gently to coat. Fold in the bacon, cheddar, and green onions.
7. Chill.
Refrigerate the salad for at least an hour so the flavors can blend, then stir and serve.
How to Serve Red Potato Salad with Cheddar
Serve the salad cold alongside burgers, grilled chicken, ribs, or hot dogs. It is also hearty enough to sit next to a simple sandwich for an easy lunch.
If you are setting out a spread of sides, add our Amish potato salad, a fresh Yukon Gold potato salad with dill, a baked cheesy baked potato salad, or the traditional classic potato salad with eggs.
How to Store and Reheat Red Potato Salad with Cheddar
Keep the salad covered in the refrigerator for 3 to 4 days. Stir it before serving, because the dressing can settle.
This is a cold salad, so there is no need to reheat it. For picnics, keep it chilled in a cooler with ice packs and do not leave it out for more than two hours, or one hour in hot weather.
Tips and Variations for Red Potato Salad with Cheddar
Potato salad is safest when it stays cold. Illinois Extension explains in its picnic potato salad guide that potato salad should be kept below 41 degrees F, and that red potatoes hold their shape well.
For a lighter dressing, replace some of the mayonnaise with sour cream or plain yogurt. Diced pickles or hard-boiled eggs add extra flavor and crunch, and the salad is great for meal prep.
Frequently Asked Questions About Red Potato Salad with Cheddar
Can I make red potato salad with cheddar ahead of time?
Yes. It actually tastes better after it chills, and it works well for meal prep. Stir before serving.
Do I need to peel the potatoes for red potato salad with cheddar?
No. Scrub the red potatoes and leave the thin skins on for color, texture, and less work.
How long does red potato salad with cheddar keep?
Store it covered in the refrigerator for 3 to 4 days, and keep it chilled until serving.
Why is my potato salad watery?
Potatoes that are not drained and cooled enough release moisture into the dressing. Drain them well and let them cool before mixing.
Can I lighten the dressing?
Yes. Replace part of the mayonnaise with sour cream or plain yogurt for a lighter salad that is still creamy.
Red Potato Salad with Cheddar and Bacon
Ingredients
Main Ingredients
- 3 lb red potatoes scrubbed and cubed
- 1 lb bacon cooked until crispy and crumbled
- 1 cup mayonnaise
- ½ cup sour cream
- 2 cup sharp cheddar cheese shredded
- ½ cup green onions finely sliced
- 1 tbsp yellow mustard
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Wash the red potatoes and cut them into even cubes, leaving the skins on.
- Boil the potatoes in salted water for about 10 to 15 minutes, until tender.
- Drain the potatoes well and let them cool for a bit.
- Cook the bacon in a skillet until crispy, then crumble it.
- Stir together the mayonnaise, sour cream, mustard, garlic powder, salt, and pepper in a large bowl.
- Add the cooled potatoes and mix gently to coat, then fold in the bacon, cheddar, and green onions.
- Refrigerate for at least an hour, then stir and serve.
