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Bacon Pimento Cheese Potato Salad Recipe

Bacon Pimento Cheese Potato Salad

A creamy Southern-style potato salad combining tender red or Yukon Gold potatoes, pimento cheese, mayonnaise, sour cream, fresh vegetables, and crisp bacon. It makes about 8 servings and is best served chilled or slightly cool.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Potatoes and Bacon
  • 3 pounds Small red potatoes or Yukon Gold potatoes, cut into 1-inch chunks
  • 6-8 slices Bacon, cooked crisp and crumbled
Creamy Dressing
  • 1 cup Prepared pimento cheese
  • 1/2 cup Mayonnaise
  • 1/4 cup Sour cream
  • 2 tablespoons Apple cider vinegar or dill-pickle juice
  • 1 tablespoon Dijon or yellow mustard
Vegetables and Seasoning
  • 1/2 cup Celery, finely chopped
  • 1/4 cup Red onion, finely chopped
  • 2-3 stalks Green onions, thinly sliced
  • 1/2 teaspoon Kosher salt, plus more for cooking water
  • 1/2 teaspoon Freshly ground black pepper
Optional Garnish
  • 2 tablespoons Fresh chives or parsley, chopped
  • As needed Additional pimentos, drained and chopped

Method
 

Step-by-Step
  1. Cut the potatoes into 1-inch chunks and place them in a large pot. Cover completely with cold water and salt the water generously.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Do not overcook the potatoes, or the salad may become gummy. Add the dressing while the potatoes are warm but allow them to cool slightly first so the mayonnaise-based dressing does not become oily. Reserve some bacon for the topping because bacon mixed in early softens during chilling. Keep leftovers covered and refrigerated.