Triple-Cheese Potatoes

Triple-Cheese Potatoes

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

  • Quick Glance
  • 15 M
  • 45 M
  • 6 servings
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  • 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 store bought or homemade 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)


  • 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.

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