Salad: United States – Vermont, New England – Vermont Cheddar Potato Salad

Serving Size: 6

Approximate Time

Prep 40 min

Cook 20 min

Additional 1 hr

Total 2 hrs

Ingredients

- 3 lb (1.36 kg) Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 4 large eggs, approx. 200 g total
- 8 oz (225 g) sharp Vermont cheddar, cut into 1/2-inch (1.25 cm) cubes or shredded
- 6 slices bacon, approx. 6 oz (170 g), chopped
- 1 cup (100 g) celery, thinly sliced
- 1/2 cup (75 g) red onion, finely chopped
- 1/4 cup (60 g) sweet pickle relish
- 1 cup (240 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) pickle juice (from the relish jar)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (6 g) fresh chives, finely chopped, for garnish

Instructions

Short Description:
A classic American potato salad elevated with sharp Vermont cheddar, crisp bacon, and a tangy mayo-sour cream dressing. Served chilled or at room temperature, it’s a hearty, creamy side perfect for backyard barbecues or potlucks.

Regional Notes:
This Vermont variation highlights locally produced sharp Vermont cheddar folded into the potato salad for a distinctive, tangy bite not found in generic American potato salads. The balance of creamy dressing, crisp bacon, and cheddar cubes reflects New England preferences for hearty, dairy-forward flavors.

1. Place potatoes in a large pot and cover with cold water by 1 inch (2.5 cm); add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes. Drain and set aside to cool slightly.
2. Meanwhile, place eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit 10–12 minutes. Transfer eggs to an ice bath, cool, peel, and chop.
3. In a skillet over medium heat, cook the chopped bacon until crisp, about 6–8 minutes. Transfer to paper towels to drain and cool; crumble when cool.
4. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, pickle juice, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
5. While the potatoes are still slightly warm (but not piping hot), add them to the dressing and gently fold to coat. The warm potatoes will absorb more flavor.
6. Add chopped eggs, celery, red onion, sweet pickle relish, crumbled bacon, and the cubed/shredded sharp Vermont cheddar to the potato mixture. Fold gently until everything is evenly distributed, taking care not to break the potatoes.
7. Taste and adjust seasoning with additional salt and pepper if needed. Cover and refrigerate for at least 1 hour to let flavors meld (or up to overnight).
8. Before serving, sprinkle chopped fresh chives over the salad. Serve chilled or at cool room temperature.