Best 9 Hot And Cheesy Potato Salad Recipes

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If you're looking for a hot and cheesy comfort food that's perfect for a party or a weeknight meal, look no further! The combination of creamy cheese and tender potatoes makes this hot and cheesy potato salad an instant hit. With just a few simple ingredients and easy-to-follow steps, you can create a delicious dish that is sure to satisfy your cravings and become a favorite in your household.

Let's cook with our recipes!

CHEESY POTATO SALAD



Cheesy Potato Salad image

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!

Provided by KENNEDY5976

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

2 ½ pounds red potatoes, cubed
1 cup sour cream
½ cup mayonnaise
¼ cup white sugar
½ bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits

Steps:

  • 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.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 46.5 g, Cholesterol 48.8 mg, Fat 30.7 g, Fiber 3.6 g, Protein 11.1 g, SaturatedFat 12.2 g, Sodium 313.7 mg, Sugar 10.8 g

CHEESY POTATO SALAD



Cheesy Potato Salad image

I love the baked-potato salad from the deli at the grocery store, but at $5 a pound it is a little crazy!! This sounds very similar; I would love to be able to make it myself...

Provided by AZPARZYCH

Categories     Pork

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 lbs red potatoes, cubed (skins on)
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onion, chopped
1 cup shredded cheddar cheese
1 tablespoon bacon bits

Steps:

  • 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.

HOT AND CHEESY POTATO SALAD



Hot and Cheesy Potato Salad image

This is a yummy potato salad. I found this in a community cookbook and gave it a try. I'm always looking for new potato salad recipes to try to make.

Provided by southern chef in lo

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

8 large potatoes, skins left on and cubed
3/4 lb Velveeta cheese
1/2 cup onion, diced
1 cup mayonnaise
1/2 lb diced bacon, partly cooked
1/2 cup stuffed olives, sliced
salt and pepper

Steps:

  • Cook potatoes with their skins on just until fork tender but still firm.
  • Combine potatoes, cheese, onions, mayonnaise, salt, and pepper.
  • Put in a 9 x 13-inch baking dish top with bacon and olives and.
  • Bake for 1 hour at 325°F.

HOT POTATO SALAD



Hot Potato Salad image

Hot Potato Salad is a hearty side dish with old-fashioned flavor from Alpha Wilson of Roswell, New Mexico. Your hungry bunch will think you slaved over this simple salad.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

6 bacon strips
1 medium onion, chopped
2 tablespoons all-purpose flour
2 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon pepper
3/4 cup water
1/2 cup vinegar
5 medium potatoes (about 2 pounds), peeled, cooked and sliced

Steps:

  • In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.

Nutrition Facts : Calories 160 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

WARM POTATO SALAD WITH GOAT CHEESE



Warm Potato Salad with Goat Cheese image

You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6

Number Of Ingredients 12

1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil
1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
Salt and freshly ground pepper to taste
2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
2 tablespoons chopped flat-leaf parsley
2 ounces soft goat cheese
2 to 3 sage leaves, cut in thin slivers (optional)

Steps:

  • Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
  • Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 2 grams, TransFat 0 grams

HOT POTATO SALAD



Hot Potato Salad image

Provided by My Food and Family

Categories     Recipes

Time 2h

Number Of Ingredients 6

5 pounds red-skinned potatoes
1 large onion
1 small package Velveeta Cheese
1 cup Kraft Mayo
Salt and pepper to taste
3 slices bacon

Steps:

  • Boil potatoes 35 minutes. You can leave the skins on or not once the potatoes are cool for this recipe according to taste. Cube potatoes when cool.
  • Chop onion fine. Cube Velveeta cheese. Preheat oven to 350 degrees F. Combine potatoes, onion, mayo, salt, pepper and cubed cheese.
  • Put in a 9x9 or 13x9 oven safe casserole dish. Top casserole with bacon that you have cut into small pieces with kitchen shears.
  • Bake for 50 or 60 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HEARTY POTATO SALAD RECIPE BY TASTY



Hearty Potato Salad Recipe by Tasty image

Here's what you need: small red potato, fine sea salt, mayonnaise, lemon, dijon mustard, red onion, hard-boiled eggs, smoked paprika, freshly ground black pepper, dill pickle, chives

Provided by Diana Lopez

Categories     Sides

Yield 4 servings

Number Of Ingredients 11

1 ½ lb small red potato, cleaned and unpeeled
fine sea salt, to taste
½ cup mayonnaise
½ lemon, juiced
2 teaspoons dijon mustard
¼ cup red onion, finely chopped
2 hard-boiled eggs, coarsely chopped
¼ teaspoon smoked paprika
freshly ground black pepper, to taste
⅓ cup dill pickle, coarsely chopped
2 tablespoons chives, finely chopped, plus more for garnish

Steps:

  • Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
  • Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
  • In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
  • Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
  • Enjoy!

Nutrition Facts : Calories 369 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 2 grams, Protein 7 grams, Sugar 4 grams

MOMMA'S WARM POTATO SALAD



Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

CREAMY AND CHEESY POTATO SALAD



Creamy and Cheesy Potato Salad image

Make your loved ones' day with our Creamy and Cheesy Potato Salad recipe. Sour Cream, MIRACLE WHIP dressing and cheddar cheese are what really make our Creamy and Cheesy Potato Salad. It isn't until you garnish with fresh parsley and bacon, however, that it's truly complete.

Provided by My Food and Family

Categories     Home

Time 4h45m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 7

2 lb. red new potatoes, quartered
1/2 cup MIRACLE WHIP Dressing
1/4 cup light sour cream
1 green onion, chopped
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
8 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. chopped fresh parsley

Steps:

  • Cook potatoes in boiling water 20 min. or until tender; drain. Cool.
  • Mix dressing, sour cream and onions in large bowl. Add potatoes and cheese; mix lightly. Refrigerate 3 hours.
  • Sprinkle with bacon and parsley just before serving.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

Tips:

  • Choose the right potatoes. For a creamy, smooth texture, use Yukon Gold or red potatoes. For a firmer texture, use russet potatoes.
  • Cook the potatoes until they are tender but still firm. You don't want them to be mushy.
  • Use a sharp knife to dice the potatoes. This will help them hold their shape when you mix them with the other ingredients.
  • Don't overcook the vegetables. You want them to be crisp-tender, not mushy.
  • Use a good quality cheese. This will make a big difference in the flavor of the salad.
  • Season the salad to taste. Add salt, pepper, and other seasonings to your liking.
  • Serve the salad warm or cold. It's delicious either way!

Conclusion:

This hot and cheesy potato salad is a delicious and hearty dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a new side dish, give this recipe a try!

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