Steakhouse Potato Salad: A Creamy, Flavor-Packed Side Dish
A creamy potato salad loaded with steakhouse favorites like bacon, cheddar, and pickles. Perfect for barbecues, picnics, and potlucks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes (includes chill time)
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
Ingredients
Scale
- 2 lbs red potatoes, cubed
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 small red onion, chopped
- 5 strips cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ¼ cup chopped parsley
- ¼ cup chopped dill pickles
- Salt and pepper, to taste
- Optional: chives or green onions
Instructions
- Cook the Potatoes: Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes for 10-15 minutes, or until they are fork-tender. This means a fork can easily pierce the potato. Drain the potatoes in a colander and let them cool to room temperature. Cooling the potatoes prevents the dressing from becoming runny and ensures the salad stays creamy.
- Prepare the Dressing: In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy. Use a whisk to ensure the dressing is smooth and well-blended. You can also use a hand mixer for a smoother texture.
- Combine Ingredients: Add the cooled cooked potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles to the bowl with the dressing. Stir gently until all ingredients are well combined. Be careful not to mash the potatoes while stirring, as you want them to retain their shape.
- Season to Taste: Season the potato salad with salt and black pepper as needed. Taste the salad and adjust the seasoning to your preference. Remember that the bacon and pickles will add salt, so taste before adding extra salt.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving so the flavors can blend. Chilling the potato salad allows the flavors to meld and enhances the overall taste. It also allows the dressing to thicken slightly.
- Garnish and Serve: Garnish with chopped chives or sliced green onions before serving. This adds a fresh, vibrant touch to the salad. You can also add a sprinkle of paprika for color.
Notes
- Use uniform potato cubes.
- Cool potatoes completely.
- Chill thoroughly before serving.
- Adjust seasoning to taste.