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Pimento Cheese Potato Salad
Enjoy this bold, creamy fusion of Southern comfort and picnic tradition. A creamy, cheesy potato salad with pops of sweetness from the pimentos, so delicious you'll be reaching for another bite.
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6 People
Servings
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15 Mins
Prep Time
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10 Mins
Cooking Time
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25 Mins
Ready In
NUTRITIONAL FACTS
Servings6
- Value
| Amount Per Serving | Value |
|---|
Ingredients
- 1 bag (1 1/2 lbs. / 24 oz.) baby yellow potatoes, washed well and cut into 3/4 - inch chunks
- 2 tbsp. plus 2 tsp. apple cider vinegar, divided
- 2 oz. cream cheese
- 3/4 cup Hellmann's or Best Foods Real Mayonnaise
- 1 tbsp. finely chopped onion
- 1 tbsp. Worcestershire sauce
- 2 cups hand grated extra sharp cheddar cheese
- 1 jar (4 oz.) chopped pimentos, drained, juice reserved & set aside
Made With
Directions
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COVER potatoes with lightly salted water in 4-quart saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 10 minutes. Drain, toss with 2 Tbsp. apple cider vinegar and cool.
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PLACE cream cheese in large microwave-safe bowl and heat on HIGH for 10 seconds to soften. Add Hellmann's® or Best Foods® Real Mayonnaise, remaining 2 tsp. apple cider vinegar, chopped onion and Worcestershire sauce; whisk until thoroughly blended. Stir in shredded cheese, chopped pimentos and 2 tsp. of reserved pimento juice until well blended. Add cooled potatoes and toss gently until well coated. Adjust seasoning with salt and pepper, if desired. Serve chilled or at room temperature.
Chef's Tip
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