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Sweet Pickle Pimento Cheese Potato Salad

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 10 servings


  • 1/2 cup pimento cheese store-bought, or see recipe below
  • 3 lb Yukon gold potatoes cubed
  • 1 cup mayo
  • 1/2 cup sweet pickle relish
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 cup sweet pickles diced or sliced
  • 3 celery stalks diced
  • 5 hard-boiled eggs diced
  • 1 cup sharp cheddar cheese
  • 1 tbsp chopped dill
  • salt and black pepper


  • Add the potatoes to a large pot. Fill with just enough water that the potatoes are submerged. Salt the water and place it over high heat. Bring to a boil, and boil the potatoes until they are just tender. Remove from heat, drain and refrigerate while you prepare the rest of your ingredients.
  • In a small bowl, whisk together the pimento cheese, mayo, relish, mustard, apple cider vinegar, and a generous amount of salt and black pepper. Set aside.
  • In a large bowl, combine the potatoes, pickles, celery, hard-boiled eggs, cheddar cheese and dill. Pour the dressing on top and toss evenly to coat. Season to taste with salt and black pepper. Refrigerate the potato salad until you are ready to serve.
  • Pimento Cheese: In a medium bowl, stir together 4 ounces cream cheese, one small jar diced pimentos with juice, 1/2 cup of mayo, 3 tablespoons sweet pickle relish, 1 teaspoon white wine vinegar, 1/2 teaspoon sugar, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, 1 cup sharp cheddar cheese - shredded, 1 cup mozzarella cheese - shredded, pinch of paprika. Refrigerate until you are ready to serve.