Pimento Cheese Potato Salad
PREP TIME
20 minutes
COOK TIME
10 minutes
SERVES
6 as a side
Ingredients
3 tablespoons
kosher salt, plus more to taste
2 pounds
red or Yukon potatoes, cut into 1½-inch chunks
1
(14-oz) jar hot Peppadew peppers, drained and vinegar reserved
1/2 cup
mayonnaise
1/2 pound
sharp cheddar cheese, grated
Ingredients
- Combine 3 quarts of water and the 3 tablespoons of salt, and bring to a boil. Carefully add the potatoes and cook—adjusting the heat to maintain a confident simmer or timid boil—for 8 to 10 minutes, or until they’re knife-tender.
- Drain the potatoes, then spread into a single layer on a plate or sheet pan, sprinkle with salt, and drizzle with 2 tablespoons of peppadew vinegar.
- While the potatoes cool to warm, finely chop the peppadews. Add to a big bowl, along with the mayonnaise and 2 tablespoons of peppadew vinegar. Stir to combine, then stir in the cheese.
- When the potatoes are just barely warm, gently fold them into the pimento cheese mixture. Taste and adjust the vinegar, mayo, and salt as needed. Eat right away or refrigerate for later.
