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Cheddar Parm Potato Salad
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Prep
20 minutes
Cook
30 minutes
Total
50 min
Serves
6 servings
Creamy, sharp, and loaded with texture, this potato salad goes further than the standard mayo version. Two cheeses, roasted jalapeños, and Dijon give it a depth that most potato salads don't reach.
Ingredients
- 1.6 kg (3½ lb) Yukon Gold potatoes
- 250 ml (1 cup) mayonnaise
- 2½ tbsp Dijon mustard
- 160 ml (¾ cup) celery, medium diced
- 80 ml (¼ cup) hard-boiled egg, medium diced
- 80 ml (¼ cup) pickle, medium diced
- 80 ml (¼ cup) black olives, medium diced
- 80 ml (¼ cup) red onion, thinly sliced
- 80 ml (¼ cup) roasted jalapeño, peeled and diced
- 160 ml (¾ cup) Tillamook cheddar, grated
- 2½ tbsp Parmesan, grated
- Salt and pepper to taste
Instructions
- 1Boil the potatoes in salted water until a fork slides in easily. Drain and peel while still warm, then let cool completely.
- 2Cut into bite-sized pieces and place in a large bowl.
- 3Mix in all remaining ingredients.
- 4Season well with salt and pepper. Taste and adjust.
Cook's Note
Boil the potatoes just until a fork slides in, not until they're falling apart. Overcooked potatoes absorb too much dressing and the salad turns heavy and wet. Let them cool completely before mixing so the mayo doesn't break.
Best Served With
Alongside grilled burgers, smoked brisket, or fried chicken.
Why This Recipe Works
Dijon adds sharpness without needing extra acid, and the two cheeses, cheddar for tang, parmesan for salt and bite, give the dressing complexity that plain mayo can't manage alone. Roasted jalapeños are milder than fresh but still add heat.
Make It Yours
- Add fresh dill or chives.
- Swap black olives for capers.
- Stir in a spoonful of sour cream alongside the mayo for a lighter dressing.
Leftover Strategy
Keeps refrigerated for 3 days. Stir before serving and add a splash of pickle brine if it looks dry.
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Pairing
Cold beer or iced tea. This is summer food.