Potato Cheddar Salad
Elevate your traditional potato salad game with this creamy and flavorful Potato Cheddar Salad, a perfect combination of comfort and zest! Featuring tender Yukon Gold potatoes as the base, this recipe gets a rich, cheesy twist with sharp shredded cheddar cheese, paired beautifully with the crunch of celery and the sharpness of red onion. A velvety dressing made with mayonnaise, tangy sour cream, Dijon mustard, and apple cider vinegar ties everything together, while fresh parsley adds a bright, herby touch. Ideal for picnics, potlucks, or as a versatile side dish for any meal, this salad is prepared in just under an hour (with cooling time) and can be served chilled or at room temperature. Packed with bold textures and vibrant flavors, this Potato Cheddar Salad is sure to become your new go-to side dish for any occasion.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Shredded sharp cheddar cheese
- 2 stalks Celery
- 0.5 medium Red onion
- 2 tablespoons Fresh parsley
- 0.75 cup Mayonnaise
- 0.25 cup Sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the Yukon Gold potatoes and cut them into evenly sized 1-inch chunks.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the water to a boil over high heat, then reduce to medium heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, dice the celery and the red onion into small pieces. Chop the parsley finely and set aside.
In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
When the potatoes are cooked, drain them well and allow them to cool slightly for about 10 minutes.
Transfer the warm potatoes to a large mixing bowl. Gently toss the potatoes with the dressing until evenly coated.
Add the shredded cheddar cheese, diced celery, red onion, and chopped parsley to the bowl. Carefully mix everything together until combined, being mindful not to break the potatoes too much.
Taste and adjust seasoning if needed. Add more salt or pepper if desired.
Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld together.
Serve the potato cheddar salad cold or at room temperature and garnish with additional parsley if desired.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 13.2 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4046 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
