Hot Potato Salad

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

This hot potato salad recipe is not your usual potato salad -- that which uses mayonnaise and sour creme mixed in the boiled potatoes.

I got the idea when we dined out at a restaurant in Quezon City, and we were served with this amazing salad that was so creamy and cheesy.

The salad was so rich and delicious that I thought it couldn't be made just with mayonnaise.

That's when I decided to use my sister's bechamel sauce recipe and add lots of cheese,  just like in her lasagna recipe.

Though this is more like baked potato than a salad,  I guess it can go either way.

I like to pair this with roasted chicken, steak or barbecue as a side dish, served either hot or cold.


  • Potatoes
  • Bacon Strips
  • Butter
  • Evaporated Milk
  • Green Onion


  • All-purpose Flour
  • Cheddar Cheese
  • Salt and Pepper


  • 1 kg. medium Potatoes (quartered)
  • 10 strips bacon (fried and chopped)
  • 2/3 cup butter
  • 1 1/2 cup Evaporated Milk (1 can)
  • 2/3 cup All-purpose Flour
  • 1 cup water
  • 1 cup cheddar cheese (grated)
  • Salt and pepper to taste
  • 4-5 Stalks Green or Spring Onion(chopped)

1 Peel the potatoes and cut in quarters. Boil them until soft but still firm. Strain, then set aside.

2 In a separate pan, fry the bacon until golden brown and crispy and chop in bits.

3 Remove most of the bacon grease, leaving only about 2 tablespoons in the pan.

4 With medium low heat, melt the butter in the oil, then add the flour and stir continuously for about a minute.

5 Mix in the milk and water and stir until flour is fully dissolved.

6 Melt 3/4 of the grated cheese into the sauce and season with salt and pepper.

7 Mix the sauce with the potatoes and top with the bacon bits, green onion and the remaining grated cheese.

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