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
Print RecipeBuy the Potato Salad: 65 Recipes from Classic to Cool cookbook

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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.

Recipe Testers Reviews

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.

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.

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