Calling all cheese-and-potato lovers! This recipe is for you. Although store-bought pimento cheese can be a tad overwhelming, this homemade version balances perfectly with the potatoes. Hint: Make this potato salad the night before to allow the flavor to really develop and mingle.
YIELD ABOUT 8–10 serving
PREP TIME 1 hour, 30 minutes
ZEST FACTOR mild
COOK TIME 8–10 minutes
3 pounds potatoes, peeled and diced
1 cup shredded sharp cheddar
1 cup shredded pepper jack
1 cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 jalapeños, seeded and minced
1 (4-ounce) jar pimentos, drained and chopped
4 green onions, chopped
8 slices cooked bacon, crumbled
Salt and pepper to taste
1. Cook the potatoes in boiling, salted water until fork-tender, about 8–10 minutes. Set aside to cool.
2. In a mixing bowl, combine the remaining ingredients. Add the cooled potatoes and gently toss to combine. Refrigerate for at least 1 hour or overnight.
3. Serve chilled with your favorite grilled meats.
Get more recipes like this in our June 2017 issue, available in print and through Magzter!