Smoked Cheese Gouda or Alps Potato Salad
Elevate your picnic or barbecue spread with this indulgent Smoked Cheese Gouda or Alps Potato Salad—a sophisticated twist on a classic side dish. Featuring creamy Yukon Gold potatoes as the base, this recipe dazzles with the smoky richness of grated Gouda or Alpine-style cheese, perfectly balanced by a tangy dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. The addition of finely diced celery and red onion lends texture and a burst of freshness, while a sprinkle of smoked paprika, parsley, and chives enhances every bite with bold, savory notes. Ready in under an hour, this comforting yet gourmet potato salad can be served chilled or at room temperature, making it an ideal companion for summer gatherings, potlucks, or holiday dinners. Indulge in its creamy texture, smoky essence, and herbaceous finish—your guests will come back for seconds!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 cup Smoked Gouda (or Alpine-style cheese)
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 Celery stalks, finely diced
- 0.5 cup Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Chives, chopped
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Scrub and rinse the Yukon Gold potatoes. Cut them into bite-sized pieces (about 1-inch chunks).
Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, grate the smoked Gouda (or Alpine-style cheese) and prepare the other ingredients: finely dice the celery and red onion, and chop the parsley and chives.
Once the potatoes are cooked, drain them and transfer to a large mixing bowl. Let them cool slightly for about 5 minutes.
In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper until smooth.
Pour the dressing over the warm potatoes and gently toss to coat. Allow the potatoes to absorb the dressing for about 5 minutes.
Add the grated smoked Gouda, celery, red onion, parsley, and chives to the bowl with the potatoes. Gently fold everything together until well combined.
Taste and adjust seasoning, adding more salt, pepper, or vinegar if needed.
Chill the potato salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
Serve cold or at room temperature, garnished with additional fresh parsley or chives if desired.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 4378 mg | 190% | |
| Total Carbohydrate | 189.5 g | 69% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 23.6 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2114 mg | 163% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4759 mg | 101% | |
*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.
