Side Dishes

Pimento Cheese Potato Salad

If you thought pimento cheese was delicious, be prepared to have everyone fall in love with this pimento cheese potato salad. You can be the talk of the family picnic for all the right reasons with this dish. It is the ultimate comfort food with a Southern twist perfect not only in picnic season but served hot when the air turns chilly. I’ll share my secret to adding a little extra flavor to the potatoes before assembly.

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Pimento Cheese Potato Salad
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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: Side dish

Cuisine: Southern

Yield: 6-8 servings

Serving Size: 6-8 servings

Pimento Cheese Potato Salad

Potato salad gets a decadent Southern twist! Welcome to your new favorite comfort food-Pimento Cheese Potato Salad!

Ingredients

  • 3 lb bag red potatoes
  • 1 - 1 1/2 cups mayo
  • 4 ounce jar of pimentos - Do not drain You'll be using the liquid
  • 1 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 16 oz sharp cheddar cheese (could divide and use 8 oz sharp and 8 oz extra sharp)
  • 8 ounces cream cheese, softened (I used 1/3 lower fat)

Instructions

  1. Preheat your oven to 450 degrees.
  2. Get a 3 lb bag of red potatoes, give them a good wash and cut them up into nice bite sized pieces.
  3. Add some cooking spray or a tablespoon of canola oil to a cookie sheet, add your potatoes making sure to spread out so none are overlapping to cook evenly.
  4. Give a quick spritz of spray and add a pinch of salt to the top and roast for about 25 minutes making sure to loosen and turn the potatoes every 8 minutes so they don’t stick.
  5. While those are baking, let's make the pimento cheese.
  6. In a large bowl, add the softened cream cheese and break it up.
  7. Then add the cup to cup and half of mayo.
  8. Add your spices and Worcestershire sauce, and your pimentos. (*Make sure you save the pimento juice*.)
  9. Stir until well combined and creamy.
  10. Then add your sharp cheddar cheese 8 ounces at a time. Stir until combined and add the pimento juice until you get it to a consistency for coating the potatoes that you prefer. (For this batch, I used 1 cup of mayo and all of the pimento juice.)
  11. When the potatoes are done roasting, give them a little hit of fresh black pepper. There’s no need to let them cool as the heat from the potatoes will slightly melt the cheese.
  12. Gently fold the potatoes into the pimento cheese until covered completely.
  13. Serve hot or cold
http://www.mrskringleskitchen.com/2017/08/10/pimento-cheese-potato-salad/

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