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READY IN 30 mins

Cheesy Potato Salad

Read Reviews (186)

"This is a different type of potato salad, made with Cheddar cheese, bacon, green onions and sour cream, It's not your grandma's potato salad!" — KENNEDY5976

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Original recipe makes 6 servings Change Servings

2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar

1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits

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Directions

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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I have tried this recipe twice, the first time exactly how it is written, the second time I skipped the sugar and it was far better. Sugar makes it too sweet for potato sald. Without it, it tastes just like a "loaded" baked potato. Terrific!

—JCS0730

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Most Helpful Critical Review

Mar 30, 2011

I followed the advice of many and didn't put in the sugar. Flavor was great! But it was dry. The potatoes soaked up the "sauce" and when eating it was like having peanut butter stuck to the top of my mouth. Will try again but with more sauce.

—RNangel

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235 Ratings

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Jun 09, 2007

I loved this recipe, but altered it slightly to give it more flavor. I chopped up a few hard boiled eggs and added dill, garlic powder, onion powder, ground mustard and a pound of pepper bacon (versus bacon bits). I have been asked to bring it to several family get-togethers and my picky nephew called it "heavenly." Will make it all summer for a variety of gatherings and events. Thanks!

—mugrad

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Jun 03, 2006

I work at a restaurant and brought this in for all the other "foodies" to try. They loved it!! I made 2 versions, one with celery and one without, celery won hands down. I did not add as much celery as I would for a traditional potato salad. I did not add the sugar. I substituted fresh chives for the green onions. The bacon was added at the very end to ensure it wasn't soggy. If you make it the night before, be sure to leave it out for a little while before serving, the sour cream makes the dish set up kind of hard. This will be made many times over. Thank you!!!

—Linda

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Jul 04, 2005

This is very good but leave out the sugar. To sweet with the sugar.

—JSKINLAW

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Dec 27, 2005

I cut the sugar in half and used regular baking potatoes. It turned out great and the level of sweetness seemed perfect to me.

—COYOOOOOTE

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Jul 31, 2005

I use diced bacon instead of the bacon bits. Yum!

—Eric Hallett

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Oct 10, 2005

We used the sugar and thought it was fantastic! I could see it being delicious w/out it as well. Great recipe and so easy to make!

—Robin

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Nutrition

Calories
497 kcal
25%

Carbohydrates
46.5 g
15%

Cholesterol
49 mg
16%

Fat
30.7 g
47%

Fiber
3.6 g
14%

Protein
11.1 g
22%

Sodium
314 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Potato Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 497
Calories from Fat: 276

% Daily Value *
Total Fat 30.7g 47 %
Saturated Fat 12.2g 61 %
Cholesterol 49mg 16 %
Sodium 314mg 13 %
** Potassium 777mg 22 %
Total Carbohydrates 46.5g 15 %
Dietary Fiber 3.6g 14 %
Protein 11.1g 22 %
Sugars 10.8g
Vitamin A 14 %
Vitamin C 43 %
Calcium 29 %
Iron 10 %
** Thiamin 21 %
** Niacin 38 %
** Vitamin B6 41 %
** Magnesium 19 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.