Potato Salad with Bacon and Cheese recipe

Potato Salad with Bacon and Cheese

Course Salad, Side Dish
Cuisine International
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time for the potatoes 2 hours
Servings 6 people
Author Connie Veneracion


  • 1 kilogram potatoes unpeeled
  • 250 grams bacon
  • 1 small carrot
  • 200 grams cheese (see notes after the recipe)
  • 1/3 cup pickle relish
  • 1/3 cup crushed pineapple
  • mayonnaise
  • salt
  • pepper
  • sugar (optional)


  • Boil the potatoes in salted water. Pierce and, if there is the slightest resistance at the center, they are done. Cool completely.
  • Chop the bacon and cook in its own fat until crispy. Drain and set aside.
  • Peel the carrot, cut into small cubes and cook in the rendered bacon fat. Drain and set aside.
  • Cut the cheese into small cubes. About half-inch cubes.
  • Peel the potatoes and cut into cubes as well. Anywhere from half-inch to three-quarters inch is good.
  • In a bowl, toss the potato, carrot, cheese, bacon, pickle relish and crushed pineapple with a bit of salt and pepper. Sugar is optional.
  • Add a quarter cup of mayonnaise and toss. Taste. Add more salt and pepper, if needed.
  • If the potato salad appears too dry, add another quarter cup of mayonnaise and toss again. Adjust the seasonings as well. Repeat until you are happy with the texture and balance of flavors.
  • Chill the potato salad for several hours. If it dries out, add more mayonnaise and toss again.



There is no rule as to what cheese you should use. Almost any cheese will work except the really bland ones. Mozzarella, for instance, is too bland for this salad. Your choice of cheese will, of course, affect the overall taste of the potato salad.
How much mayonnaise should you use? That depends on you. We used a total of 3/4 cup.