Description

This Steakhouse Potato Salad is a rich and flavorful twist on the classic dish, featuring tender red potatoes combined with a creamy dressing made from mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Enhanced with crispy bacon, shredded cheddar cheese, fresh parsley, and tangy dill pickles, this salad is perfect for potlucks, barbecues, or as a hearty side dish.

Ingredients

Scale

Potatoes

2 pounds red potatoes (washed & cubed)

Dressing

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard

Mix-ins

1 small red onion (finely chopped)
5 crispy cooked bacon strips (crumbled)
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
1/4 cup chopped dill pickles
Salt & black pepper (to taste)

Instructions

Boil the Potatoes: Place the cubed red potatoes in a large pot and cover with cold water. Bring the water to a boil over medium-high heat and cook the potatoes for 10–15 minutes until they are fork-tender. Drain the water and allow the potatoes to cool completely.
Prepare the Dressing: In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk these ingredients together until the dressing is smooth and creamy.
Combine Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles into the dressing. Gently stir everything together to evenly coat all the ingredients. Season with salt and black pepper to taste.
Chill Before Serving: Cover the potato salad with plastic wrap or a lid and refrigerate for at least one hour. Chilling helps the flavors meld together and enhances the overall taste before serving.

Notes

Make sure the potatoes are fully cooled before mixing with the dressing to prevent it from becoming watery.
Use crispy bacon for added texture and smoky flavor.
Adjust the amount of Dijon mustard and vinegar to your taste preference for tanginess.
This salad keeps well in the refrigerator for up to 3 days.
For a lighter version, substitute mayonnaise with Greek yogurt.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Keywords: potato salad, steakhouse potato salad, red potatoes, bacon potato salad, creamy potato salad, picnic side dish, barbecue potato salad