You may think there’s bacon in this salad, but it’s really the flavor of the smoked Gouda. For easy grating, make sure the Gouda is cold; it will be too soft at room temperature. “This tastes just like a twice-baked potato,” one of my tasters said.–Debbie Moose
Triple-Cheese Potatoes Recipe
Ingredients
- 2 pounds new potatoes
- 3/4 cup grated cheddar cheese
- 3/4 cup grated Parmesan cheese
- 1 cup grated smoked Gouda cheese
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 2 teaspoons white wine vinegar
- 1/2 cup chopped celery
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canned chopped pimientos, drained, for garnish (optional)
Directions
- 1. Place the potatoes in a large pot, add enough water to cover them, cover the pot with a lid, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes.
- 2. Drain and let cool until you can handle them. Cut into quarters or halves, depending on the size of the potatoes.
- 3. In a large bowl, combine the cheeses, mayonnaise, sour cream, white wine vinegar, celery, salt, and pepper. Stir in the potatoes.
- 4. Cover and refrigerate for several hours to overnight. When ready to serve, sprinkle on the chopped pimientos, if desired.
Triple-Cheese Potatoes Recipe © 2009 Debbie Moose. Photo © 2009 Jason Wyche. All rights reserved.
[Sue Epstein] This dish is a simple, delightfully different take on potato salad. I used top-quality smoked Gouda, which gave it a hint of smoky flavor. Instead of garnishing the salad with pimentos, since they’re unavailable here in Israel, I used julienne carrots to give it some color. Otherwise, I made the recipe exactly as written. Tip: Make sure to turn down the heat once the water comes to a boil. Any experienced cook would naturally do this, but it should be stated in the recipe. Also, keep the cheeses cold for easier grating.
[Joan Osborne] This is an interesting twist on potato salad. The recipe is easy to follow, and the dish is easy to put together. I only had one qualm with the instructions: they don’t say to turn down the heat once you bring the potatoes to a boil, and unless you want water all over your stove, this step is necessary. My potatoes, however, were done in the suggested 20-minute time period. Since my son doesn’t like celery, I divided the recipe into two bowls, and only added celery to one. I added the pimentos to the top of the bowls just before serving as suggested, but will probably leave them out next time—though they do add a nice touch of color, it’s such a small amount that they don’t seem necessary. Overall, I agree with one of the author’s taste testers: this dish does taste a lot like a twice-baked potato.