Jalapeno Pimento Cheese Potato Salad

This is the potato salad I’ve been dreaming about. The one I was hoping I would find. THE ONE. Pimento cheese? A house favorite. Jalapenos? In darned near everything I make. Bacon? Ditto also in darned near everything I make. Add the three into a potato salad and you’ve got the perfect storm of flavor goodness. I could sit down with the entire bowl of this jalapeno pimento cheese potato salad and just go to town on it in one sitting. Gone. All done.
There’s no way I can think of to improve on this salad. I thought well, maybe some more jalapeno. Nope, doesn’t need it. It has just the right amount of kick. I thought well, maybe some more pimentos. Nope, doesn’t need that either. Just make it as is and enjoy it. Jalapeno pimento cheese potato salad is a thingy of beauty and flavor.

5 from 1 reviews
Jalapeno Pimento Cheese Potato Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 3 pounds Russet potatoes, peeled, diced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 jalapenos, seeded, minced
  • 1 (4 ounce) jar pimentos drained, chopped
  • 4 green onions, chopped
  • 8 slices cooked bacon, crumbled
  • Kosher salt and freshly ground black pepper
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes and boil until just tender. Drain and let cool.
  3. Combine the remaining ingredients in a large bowl.
  4. Carefully fold in the potatoes.
  5. Refrigerate for 1 hour before serving.

Spiralized Potato Salad with Green Goddess Dressing

I don’t think either one of us expected that we’d love this spiralized potato salad so much. Honestly, it’s been so long since I had Green Goddess salad dressing that I only vaguely recalled what it tasted like. And sweet potatoes in a potato salad? That’s not something I had considered before. Well now I’m in love with both the dressing and sweet potatoes and everything else in this wonderful salad. Slightly crunchy, it has a great freshness to it. It’s also amazingly easy to make and is a different winner for picnics or family get-togethers.
I like to make a cut down the sides of my potatoes before cutting them into spirals. Otherwise I end up some one really, really long pieces of potato.

If you’re making this spiralized potato salad for an outing, wait until you get to your destination before adding the dressing and garnish.

5 from 1 reviews
Spiralized Potato Salad with Green Goddess Dressing
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 medium sweet potatoes, peeled
  • 1 medium russet potato, peeled
  • 2 tablespoons water
  • Dash of Kosher salt
  • Green Goddess Dressing (make your own or just buy Kraft's Green Goddess)
  • Green onion and parsley, chopped, for garnish
Instructions
  1. Spiralize the potatoes and transfer to a microwave-safe bowl.
  2. Add the water and a dash of salt. Toss to coat then microwave on high 4-5 minutes or until the potatoes just start to soften. You want them to still have a bit of a crunch.
  3. Remove the bowl and let cool.
  4. Add in the dressing and toss to coat.
  5. Serve garnished with green onion and parsley.

Smoked Sausage Potato Salad

As much I love making traditional side salads, I love making newer versions even more. New tastes can be exciting. Like this totally different take on a picnic classic. This smoked sausage potato salad will really surprise everyone. Smoked sausage in a potato salad? Brilliant. Olives? Great. But my favorite part? Chopped radishes. I came away from this salad thinking more and more about substituting radishes for onions in other dishes. They really made this salad something great and unique.

Smoked Sausage Potato SaladI found this recipe in a recent edition of Chile Pepper magazine. That explains the addition of cayenne pepper. Don’t leave it out. It’s not that spicy and it adds a really great kicked-up flavor.

Smoked Sausage Potato Salad
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 cups potatoes, cubed
  • 1 cup carrots, sliced
  • 1 tablespoon olive oil
  • 1 (14 ounce) smoked sausage, halved and sliced thin
  • 1/2 cup stuffed green olives, chopped
  • 1 cup radishes, cubed
  • 1/4 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1/4 teaspoon cayenne
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped plus more for garnish
Instructions
  1. Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes depending on how large you cubed them. Remove from heat and remove potatoes from the water and let cool. (I poured the potatoes into a colander, but kept an inch or two of water in the pot.)
  2. Return the pot to the stove and bring to a boil again. Add the carrots and cook 3 minutes. Drain completely and let cool.
  3. Heat the oil in a large skillet. Add the sausage slices and cook over medium high heat for 5 minutes until they get golden brown. Remove to a paper towel-lined plate and let cool.
  4. In a large bowl mix the mayonnaise, mustard, cayenne, and parsley.
  5. Add the potatoes, carrots, sausage, olives, and radishes. Season with salt and pepper and gently fold to combine.
  6. Cover and refrigerate 30 minutes.
  7. Serve garnished with more chopped fresh parsley.

 

Potato Salad With Peas

I could sit down with a huge bowl of this salad and eat it all day long. It has crunchiness. Creaminess. The pop of peas. And my favorite, Creole mustard.

Potato Salad with PeasI fought the temptation to add crumbled cooked bacon to this wonderful potato salad with peas. It’s ok if you’re not that strong. Add it and enjoy.

For a similar salad but one that uses pasta instead of potatoes, check out our peas and pasta salad recipe.

Potato Salad With Peas
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 2 pounds red potatoes, peeled, cut into 1/2" pieces
  • 1 teaspoon kosher salt
  • 2 hard-boiled eggs, peeled, chopped
  • 1 cup frozen peas, thawed
  • 1/2 cup red onion diced
  • 2/3 to 1 cup mayonnaise
  • 1 tablespoon sour cream
  • 2 teaspoons Creole mustard
  • Kosher salt and freshly ground black pepper
Instructions
  1. Put the potatoes into a saucepan and cover with water.
  2. Add 1 teaspoon of kosher salt.
  3. Bring water to a boil, cover and continue boiling until the potatoes are just starting to get tender. Do not overcook them. Start checking them after 10 minutes.
  4. Remove from heat, drain, place in a large bowl, and let cool.
  5. Add the chopped eggs, peas and onion. Fold to combine. Cover and refrigerate for 30 minutes.
  6. Whisk together 2/3 cups of the mayo, the sour cream and mustard in a medium bowl.
  7. Fold into the potato mixture. Add a bit more mayonnaise if too dry.
  8. Season with salt and pepper.

 

Bacon Ranch Potato Salad

I have already made this recipe for bacon ranch potato salad from Plain Chicken several times since Steph posted it. I make it a little different than she does in that I serve it cold and I don’t mix the dressing in with the potatoes. Instead, I serve the dressing on top.

Bacon Ranch Potato SaladNo matter how you make it, this is a great and very easy-to-make potato salad. It is perfect for a family get-together or cookout.

Bacon Ranch Potato Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 1/2 pounds small red and yellow potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 8 bacon slices
  • 4 green onions, chopped
  • 3/4 cup bottled Ranch dressing
  • Creole seasoning, to taste
Instructions
  1. Preheat oven to 425°.
  2. Place the potatoes in a large bowl. Sprinkle with the oil, salt, and pepper and toss to coat well. Spread out on baking sheets and bake for 30-45 minutes until browned on the edges. How long you need to cook them depends on large or small you cut your potatoes. Remove and let cool.
  3. Meanwhile, cook the bacon. Drain. Let cool.
  4. In a small bowl, combine the bacon, green onions, Creole seasoning, and dressing.
  5. Serve potatoes topped with a large dollop of the dressing.

 

Grilled Steakhouse Potato Salad

I hope I never have to pick a favorite potato salad. I’ve made a lot of varieties, and each was great. Like this grilled steakhouse potato salad. Onions in a potato salad add a nice crunch and flavor.Grilled Steakhouse Potato Salad

You know its good. It has bacon in it!

Grilled Steakhouse Potato Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-14
 
Ingredients
  • 3 pounds small red potatoes (about 12)
  • 1/2 mayonnaise
  • 1/4 cup Ranch dressing (I used Marzetti Light Ranch)
  • 6 slices thick-cut bacon, cooked, crumbled
  • 1 cup shredded Mexican cheese blend
  • 4 green onions, sliced thin
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes and boil until just starting to get tender, about 20 minutes.
  3. Drain and let cool.
  4. Cut potatoes into 4ths.
  5. Optional: Fire up a grill and place potatoes on the grill, turning, just long enough to get some grill marks. Remove and let cool.
  6. Whisk remaining ingredients together. Add potatoes.
  7. Cover and refrigerate for at least an hour before serving.

 

Baked Potato Salad

All of the creamy, bacony, yummyness that is in a loaded baked potato… in a salad! How can you go wrong with that?Baked Potato Salad

Note: This salad is best the day you make it. If you have to let set overnight, leave out the bacon and green onion and only add them right before you serve it.

Baked Potato Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 pounds red potatoes, skin on (try to pick potatoes that are roughly all the same size)
  • 3/4 cup sour cream
  • 1 1/4 cups mayonnaise
  • 1/2 cup white vinegar
  • 1 teaspoon freshly ground black pepper
  • 6 pieces thick-cut bacon
  • 1/2 teaspoon salt
  • 4 green onions, sliced thin
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes and cook until they are just fork tender. Do not overcook them. You want them to have some bite. Remove from water and let cool.
  3. Combine sour cream, mayo, vinegar and pepper in a bowl. Whisk until smooth.
  4. Cut potatoes into cubes or fourths (or eighths if they are large), however you want to serve them.
  5. Cook bacon in a large skillet. Remove to a paper towel-lined plate.
  6. Strain the bacon drippings and return 3 tablespoons of the drippings to the pan.
  7. Add potatoes to skillet over high heat. Let cook until starting to brown on the edges, flipping occasionally. Remove to a paper towel-lined plate.
  8. Place potatoes into a large bowl. Add the dressing and gently fold to combine.
  9. Break the bacon into small pieces and add it and the green onion and serve.
  10. Refrigerate for 1 hour before serving.

 

Bacon Potato Salad

Bacon goes with just about anything. And it definitely makes this bacon potato salad pop even more.Bacon Potato Salad

This is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.

I kept the skins on the potatoes. I think it adds to the flavor (and makes it even more like a baked potato!). You do have to be careful (gentle) folding the ingredients together or you’ll lose most of the skins off of the potatoes.

I found the original recipe here.

Bacon Potato Salad
Author: 
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This is almost like eating a baked potato. In fact, I think the next time I make it I'll add some cubed sharp cheddar cheese.
Ingredients
  • 1 1/2 pounds red potatoes, cut into bite-sized chunks
  • 1 1/2 pounds yellow potatoes, cut into bite-sized chunks
  • 1/2 pound thick-cut bacon
  • 6 green onions, sliced
  • 2 ribs celery, diced
  • 1 small jar pimento peppers, drained
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Salt and pepper
Instructions
  1. Bring a large pot of salted water to a boil. Add potatoes and boil until tender, 15-20 minutes. Drain well and let cool. Place into a large bowl.
  2. Cook the bacon until crispy. Drain and chop.
  3. Add the bacon, green onions, celery, and pimentos to the potatoes. Gently fold to combine.
  4. In a small bowl, whisk together the mayo and sour cream. Fold into the potato mixture. Season with salt and pepper.