Step 1: Prepare the Potatoes

Start by preparing the potatoes. If you’re using baby potatoes, wash them thoroughly to remove any dirt, then halve or quarter them (depending on their size). If you’re using larger potatoes, cut them into bite-sized cubes. The smaller pieces cook faster and are easier to mix with the cheesy sauce later.

Boiling the Potatoes:

Place the cut potatoes into a large pot and cover them with cold water. Add a generous pinch of salt to the water to help season the potatoes while they cook. Bring the water to a boil over high heat and reduce the heat to a simmer. Cook the potatoes for about 10-12 minutes, or until they’re tender when pierced with a fork. Drain the potatoes well, then set them aside to cool slightly.

Roasting the Potatoes (optional):

For a slightly different texture, you can roast the potatoes instead of boiling them. Preheat your oven to 425°F (220°C). Toss the potatoes with olive oil, a pinch of salt, and some freshly ground black pepper, then spread them in an even layer on a baking sheet. Roast for 25-30 minutes, flipping once or twice during cooking, until they’re golden brown and crispy on the edges.

While the potatoes are cooking, you can start preparing the cheesy sauce.

Step 2: Make the Cheesy Sauce

In a medium saucepan, melt butter over medium heat. Once melted, add the flour and whisk continuously to form a roux (a thick paste). Cook the roux for about 1-2 minutes to remove the raw flour taste, stirring constantly to prevent it from burning.

Slowly pour in the whole milk, whisking constantly to ensure a smooth, lump-free mixture. Once the milk is incorporated, bring the sauce to a gentle simmer. Allow it to cook for about 5-7 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.

Once the sauce has thickened, reduce the heat to low and add the shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder (if using), and Dijon mustard. Stir until the cheese has melted completely and the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper, if necessary.

For a little extra flavor, add a pinch of smoked paprika for a smoky depth or some finely chopped fresh herbs like chives or parsley to brighten up the dish.

Step 3: Combine the Potatoes and Cheesy Sauce

Once the potatoes are cooked and drained (or roasted), return them to the pot or a large mixing bowl. Pour the warm, creamy cheesy sauce over the potatoes and gently toss them to coat. Make sure each potato is covered with the rich, cheesy sauce, ensuring every bite is deliciously indulgent.

Step 4: Garnish and Serve

Transfer the cheesy potato salad to a serving dish and garnish with more freshly chopped herbs, such as chives, parsley, or even a little bacon (crispy bacon crumbles work beautifully here). You can also sprinkle a little extra Parmesan or a dash of smoked paprika over the top for added flavor and color.

Serve the warm potato salad immediately, or let it rest for a few minutes so the flavors can meld together. This dish is best served warm, making it perfect for colder months, but it can also be served at room temperature if needed.