Description
Steakhouse Potato Salad is a creamy, flavorful side dish featuring tender red potatoes mixed with a rich dressing of mayonnaise, sour cream, and Dijon mustard, complemented by crunchy bacon, sharp cheddar cheese, tangy dill pickles, and fresh herbs. Perfect for gatherings or to accompany hearty meals, this classic potato salad balances creamy textures with savory and tangy notes for a satisfying dish.
Ingredients
Scale
Potatoes
- 2 lbs red potatoes, cubed
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
Mix-ins
- 1 small red onion, chopped
- 5 strips cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ¼ cup chopped parsley
- ¼ cup chopped dill pickles
Seasoning & Garnish
- Salt and pepper, to taste
- Optional: chopped chives or green onions
- Optional: paprika for color
Instructions
- Cook the Potatoes: Place the cubed red potatoes into a large pot and cover with cold water. Bring the water to a boil over medium-high heat. Cook the potatoes for 10-15 minutes or until fork-tender. Drain and let cool to room temperature to prevent the dressing from becoming runny and to keep the salad creamy.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the mixture is smooth and creamy. You may use a hand mixer for an extra smooth texture.
- Combine Ingredients: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles into the dressing bowl. Stir gently to combine without mashing the potatoes, keeping their shape intact.
- Season to Taste: Season the salad with salt and black pepper as needed. Taste before adding salt, considering the saltiness added by the bacon and pickles.
- Chill: Cover the salad bowl and refrigerate for at least 1 hour to allow the flavors to meld and the dressing to thicken.
- Garnish and Serve: Before serving, garnish with chopped chives or sliced green onions for a fresh touch. Optionally sprinkle paprika for added color and presentation.
Notes
- Cool potatoes completely before mixing to prevent a runny dressing.
- Be gentle when stirring to keep potatoes from breaking down.
- Adjust seasoning after chilling as flavors develop over time.
- This salad can be made a day ahead for more flavor depth.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: potato salad, steakhouse potato salad, creamy potato salad, red potatoes, picnic side dish, classic potato salad, bacon potato salad
