Pimento Cheese Potato Salad
Enjoy this bold, creamy fusion of Southern comfort and picnic tradition. A creamy, cheesy potato salad with pops of sweetness from the pimentos, so delicious you’ll be reaching for another bite.
- 1 bag (1 1/2 lbs. / 24 oz.) baby yellow potatoes, washed well and cut into 3/4 - inch chunks
- 2 tbsp. plus 2 tsp. apple cider vinegar, divided
- 2 oz. cream cheese
- 3/4 cup Hellmann's or Best Foods Real Mayonnaise
- 1 tbsp. finely chopped onion
- 1 tbsp. Worcestershire sauce
- 2 cups hand grated extra sharp cheddar cheese
- 1 jar (4 oz.) chopped pimentos, drained, juice reserved & set aside
Directions
Print1. COVER potatoes with lightly salted water in 4-quart saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, about 10 minutes. Drain, toss with 2 Tbsp. apple cider vinegar and cool.
2. PLACE cream cheese in large microwave-safe bowl and heat on HIGH for 10 seconds to soften. Add Hellmann's® or Best Foods® Real Mayonnaise, remaining 2 tsp. apple cider vinegar, chopped onion and Worcestershire sauce; whisk until thoroughly blended. Stir in shredded cheese, chopped pimentos and 2 tsp. of reserved pimento juice until well blended. Add cooled potatoes and toss gently until well coated. Adjust seasoning with salt and pepper, if desired. Serve chilled or at room temperature.
