Potato and Cheddar Salad

  • serves 4

This tasty salad from Ricardo is the perfect side for a BBQ or deli menu.

22 Ratings
Directions for: Potato and Cheddar Salad


6 cup small new potatoes

1 cup grated sharp orange cheddar

¼ cup mayonnaise

¼ cup sour cream

4 sweet pickles, finely chopped

3 green onions, finely chopped

1 Tbsp pickle juice

1 tsp whole-grain mustard

1 pinch Salt and pepper


1. Boil the potatoes in a large pot of salted water until tender. Rinse in cold water and drain. Cut into quarters. Set aside.

2. In a large bowl, combine the remaining ingredients. Season with salt and pepper. Add the warm potatoes. Toss gently. Adjust the seasoning. Refrigerate for about 1 hour.

See more: Side, Potatoes, Dinner, Cheese, Lunch, Picnic, Barbeque, Summer



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