Southern Potato Salad with Bacon and Pimento Cheese
This Southern Potato Salad is loaded with crispy bacon, pimento cheese and sweet pickles. It's easy to make and full of flavor. It's the perfect side dish for all your summer barbecues!
- 3 lbs potatoes quartered
- 1/2 lb thick cut bacon
- 1.5 cups mayo such as Blue Plate Mayo
- 1 tbsp red wine vinegar
- 1 tbsp yellow mustard
- 1 tbsp franks hot sauce
- 1/2 cup sweet pickles chopped and drained
- 1 7 oz jar pimentos chopped and drained
- 1/2 cup green onion thinly chopped
- 1/2 small white onion chopped
- 1.5 cups shredded cheddar
- salt and pepper
Chop potatoes into quarters and put in a pot of heavily salted water. Bring to a boil and cook until a fork easily pierces through potato. Strain and chill in the fridge.
Meanwhile, cut up bacon into tiny lardons and pan fry over medium heat until they’re crispy and cooked through. Remove from rendered grease and set aside.
Make the dressing. In a large bowl, combine mayo, red wine vinegar, yellow mustard, hot sauce, sweet pickles, pimentos, green onion, white onion and cheddar. Season with salt and pepper to taste.
When the potatoes are cool, toss everything together then let sit in the fridge for at least one hour for the flavors to develop. Season one more time before serving.