This Bacon Pimento Cheese Potato Salad is a creamy Southern-style side dish made with tender red potatoes, prepared pimento cheese, mayonnaise, sour cream, crisp bacon, celery, red onion, and green onions. The potatoes cook in about 12 to 15 minutes, and the finished salad needs at least 30 minutes of chilling, making the complete recipe ready in about 1 hour and 15 minutes.
Every forkful brings together rich cheese, smoky bacon, tangy vinegar or dill-pickle juice, and fresh crunchy vegetables. Serve it chilled or slightly cool at cookouts, picnics, potlucks, family dinners, or alongside grilled chicken and burgers for a potato salad everyone will want to scoop twice.
Jump to RecipeWhy You’ll Love This Recipe
Classic potato salad is already a favorite at Southern gatherings, but pimento cheese gives this version a wonderfully savory personality. The prepared cheese brings creamy cheddar flavor and little bites of pimento, while mayonnaise and sour cream create a smooth dressing that clings beautifully to every potato chunk.
Crisp bacon adds smoky saltiness and a pleasant contrast to the tender potatoes. Celery, red onion, and green onions keep the salad from feeling too heavy by adding freshness, color, and just the right amount of crunch.
This is also a practical make-ahead side dish. The salad needs only 30 to 60 minutes of chilling or resting, and the flavors become more cohesive as it cools, making it a smart choice for entertaining.
If you are planning a menu with several picnic-friendly salads, you may also enjoy this creamy grape pecan chicken salad for a sweet-savory protein option.
Ingredients You’ll Need
Use small red potatoes for a firm, colorful salad with skins that hold their shape. Yukon Gold potatoes are another excellent choice because their naturally buttery texture makes the finished dish especially creamy without becoming mushy.
- Potatoes: Three pounds of red or Yukon Gold potatoes, cut into even 1-inch chunks.
- Bacon: Six to eight slices cooked until crisp, then crumbled.
- Pimento cheese: One cup of prepared pimento cheese supplies the signature cheesy flavor.
- Mayonnaise and sour cream: One-half cup mayonnaise and one-quarter cup sour cream create a rich, tangy dressing.
- Acid and mustard: Two tablespoons apple cider vinegar or dill-pickle juice plus one tablespoon Dijon or yellow mustard sharpen the creamy mixture.
- Fresh vegetables: Celery, red onion, and two to three sliced green onions bring texture and brightness.
- Seasonings: Kosher salt and freshly ground black pepper round out the flavor.
- Optional finishing touches: Chopped chives or parsley and extra drained pimentos add color and a fresh final note.
Because prepared pimento cheese already contains cheese, there is no need to add separate shredded cheddar. Choose a pimento cheese you enjoy eating on its own, since its flavor will be central to the dressing.
How to Make It Step-by-Step
Step 1: Begin by preparing the potatoes. Cut them into evenly sized 1-inch chunks so they cook at the same rate, then place them in a large pot and cover them with cold water; salt the water generously to season the potatoes from the inside as they cook.
Step 2: Bring the water to a boil over medium-high heat, then reduce it to a steady simmer. Cook the potatoes for approximately 12 to 15 minutes, testing with a fork near the end; they should be tender when pierced but not falling apart around the edges.
Step 3: Drain the potatoes thoroughly in a colander and let them cool for several minutes. While they are still warm, toss them gently with the apple cider vinegar or dill-pickle juice, which allows that tangy seasoning to soak into the potato pieces rather than remaining only in the dressing.
Step 4: While the potatoes cool slightly, make the creamy dressing in a large bowl. Whisk together the prepared pimento cheese, mayonnaise, sour cream, mustard, one-half teaspoon kosher salt, and one-half teaspoon freshly ground black pepper until smooth and evenly blended.
Step 5: Add the warm potatoes to the dressing along with the finely chopped celery, red onion, and sliced green onions. Fold everything together gently with a spatula, turning from the bottom of the bowl upward so the potatoes stay intact.
Step 6: Fold in about two-thirds of the crumbled bacon, distributing it throughout the salad. If your prepared pimento cheese has very little pimento, add a small amount of drained and chopped additional pimentos for extra color and flavor.
Step 7: Cover the bowl and refrigerate for at least 30 minutes, or let it rest for up to 60 minutes before serving. Taste the chilled salad and adjust the salt, pepper, or mayonnaise if needed, then scatter the remaining bacon and optional herbs over the top.
Chef’s Tips for Perfect Potato Salad
The most important detail is controlling the potato texture. Start the chunks in cold water, keep them close in size, and begin checking at 12 minutes; potatoes that are soft enough to crumble will make the salad gummy instead of pleasantly chunky.
Warm potatoes absorb vinegar or pickle juice exceptionally well, but they should cool for several minutes before meeting the mayonnaise-based dressing. Adding the dressing to piping-hot potatoes can cause it to loosen and look oily.
For the best bacon texture, mix only about two-thirds into the salad and save the rest for the top. The bacon inside becomes softer while the salad chills, whereas the reserved pieces stay crisp and provide a delicious first bite.
Dill-pickle juice gives the salad a more noticeable pickle flavor, while apple cider vinegar supplies a clean, fruity tang. Either choice works well, so use the option that best matches the rest of your meal.
For another bacon-friendly brunch or party idea, pair this salad with cheesy bacon chives omelet cups. The crisp bacon and green onion flavors will echo one another without making the meal feel repetitive.
Serving Suggestions
Serve this potato salad chilled or slightly cool in a large bowl, preferably just after adding the reserved bacon and herbs. It is a natural partner for grilled hamburgers, barbecue chicken, pulled pork, hot dogs, and smoky grilled vegetables.
For a casual lunch, serve a scoop beside sliced tomatoes, fresh fruit, or a simple green salad. It also fits beautifully on a potluck table beside other chilled favorites such as this macaroni salad with tuna.
When serving outdoors, place the bowl over a larger bowl filled with ice to help keep the mayonnaise-based salad properly chilled. Use a clean serving spoon, and return leftovers to the refrigerator promptly.
Storage and Make-Ahead Advice
Cover the finished potato salad and refrigerate it for at least 30 minutes before serving. This resting time lets the pimento cheese dressing settle into the potatoes and gives the onion, mustard, and bacon flavors time to mingle.
Keep leftovers covered and refrigerated. The bacon mixed into the salad will soften over time, so add a fresh sprinkle of reserved bacon just before serving if you have set some aside.
If the salad seems slightly firmer after chilling, stir in a small amount of mayonnaise before serving. Taste again after making that adjustment, since additional mayonnaise may mean the seasoning needs a small correction.
This rich side dish works especially well with lighter, crisp accompaniments. A fresh cheeseburger salad can turn the same Southern-inspired flavors into a complete lunch spread.
Easy Variations
For a simpler dressing, some cooks use only mayonnaise and pimento cheese, leaving out the sour cream. The result is still creamy and flavorful, though sour cream adds a pleasant tang and a slightly lighter mouthfeel.
Red potatoes provide the most familiar appearance, while Yukon Gold potatoes offer a particularly creamy texture. Keep the cooking method the same for either variety and rely on the fork test rather than the clock alone.
Fresh chives or parsley make a colorful garnish, but they are optional. Extra pimentos are useful when the prepared cheese mixture is pale or contains very few visible pieces.
Since bacon and pimento cheese are both savory, avoid adding extra cheddar. The prepared pimento cheese already includes the cheese component needed for this recipe, and adding more can make the dressing unnecessarily thick.
If you are assembling a snack table, finish it with a cranberry pistachio cheese log for a contrasting sweet, nutty bite alongside this savory potato salad.
Bacon Pimento Cheese Potato Salad
Ingredients
Method
- Cut the potatoes into 1-inch chunks and place them in a large pot. Cover completely with cold water and salt the water generously.
- Bring the pot to a boil, then reduce the heat to a steady simmer. Cook for approximately 12 to 15 minutes, until the potatoes are fork-tender but still firm enough to hold their shape.
- Drain the potatoes well and let them cool for several minutes. While they are still warm, toss them gently with the apple cider vinegar or dill-pickle juice so the flavor seasons the potatoes throughout.
- In a large mixing bowl, whisk together the pimento cheese, mayonnaise, sour cream, mustard, kosher salt, and black pepper. Mix until the dressing is creamy and evenly combined.
- Add the warm potatoes, celery, red onion, and green onions to the bowl. Fold gently with a spatula so the potatoes become coated without breaking apart.
- Stir in about two-thirds of the crumbled bacon, keeping the remaining bacon aside for topping. If the prepared pimento cheese contains very little pimento, fold in additional drained and chopped pimentos.
- Cover the bowl and refrigerate the potato salad for at least 30 minutes. Before serving, taste and adjust the salt, pepper, or mayonnaise if needed, then garnish with the reserved bacon and optional chives or parsley.
Notes
Final Thoughts
This Bacon Pimento Cheese Potato Salad brings together everything that makes a Southern side dish memorable: tender potatoes, creamy cheese, smoky bacon, tangy dressing, and crisp fresh vegetables. It is hearty enough to satisfy, colorful enough for a party table, and simple enough to prepare without fuss.
For the best result, cook the potatoes until just fork-tender, dress them while they are warm but not piping hot, and reserve some bacon for the finish. After a short chill, you will have a rich, flavorful salad ready for cookouts, holidays, picnics, or an easy family dinner.
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