Steakhouse Potato Salad Recipe
Introduction
Steakhouse Potato Salad is a creamy and flavorful side dish that brings a delicious twist to classic potato salad. Loaded with bacon, cheddar cheese, and fresh herbs, it’s perfect for barbecues, family dinners, or any occasion that calls for comfort food with a punch.
Ingredients
- 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 for garnish
Instructions
- Step 1: Place the cubed red potatoes into a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 10-15 minutes until fork-tender. Drain and let cool to room temperature to keep the salad creamy.
- Step 2: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
- Step 3: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and chopped dill pickles to the dressing. Stir gently to combine without mashing the potatoes.
- Step 4: Season with salt and pepper to taste, remembering to account for the saltiness of bacon and pickles.
- Step 5: Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld and the dressing to thicken.
- Step 6: Before serving, garnish with chopped chives or sliced green onions for a fresh, vibrant touch. Optionally, sprinkle with paprika for color.
Tips & Variations
- Use Yukon Gold potatoes for a creamier texture if red potatoes are unavailable.
- For extra tang, add a teaspoon of pickle juice to the dressing.
- Swap out cheddar cheese for smoked gouda for a deeper smoky flavor.
- Make it vegetarian by omitting bacon and adding toasted nuts or roasted chickpeas for crunch.
Storage
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again. It’s best enjoyed chilled or at room temperature. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this potato salad ahead of time?
Yes, this salad actually benefits from resting in the fridge for at least an hour or overnight, which helps the flavors develop fully.
What can I use instead of bacon?
You can substitute crispy fried shallots, smoked paprika, or vegetarian bacon bits to keep the smoky flavor without meat.
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Steakhouse Potato Salad Recipe
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 8 servings 1x
Description
Steakhouse Potato Salad is a creamy and flavorful side dish featuring tender red potatoes, a tangy and creamy dressing made with mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, combined with savory bacon, sharp cheddar cheese, fresh herbs, and crunchy pickles. Perfectly chilled and garnished with chives or green onions, this potato salad offers a delicious, hearty complement to any steak dinner or barbecue.
Ingredients
Potatoes
- 2 lbs red potatoes, cubed
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
Add-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: chives or green onions for garnish
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. Drain the potatoes in a colander and let them cool to room temperature, which prevents the dressing from becoming runny and keeps the salad creamy.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the mixture is smooth and creamy. For an extra smooth texture, a hand mixer can be used.
- Combine Ingredients: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the bowl with the dressing. Gently fold everything together, being careful not to mash the potatoes, so they maintain their shape.
- Season to Taste: Add salt and freshly ground black pepper to the salad as needed. Because bacon and pickles add saltiness, taste before adding extra salt to avoid oversalting.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour. Chilling allows the flavors to meld and the dressing to thicken slightly, enhancing the overall taste.
- Garnish and Serve: Before serving, garnish the potato salad with chopped chives or green onions and optionally sprinkle paprika for a pop of color and fresh flavor.
Notes
- Allow potatoes to cool completely before mixing with dressing to keep the salad creamy and prevent it from becoming watery.
- Adjust vinegar and mustard quantities according to your taste preference for tanginess.
- Add paprikas or other herbs like dill for extra flavor enhancements.
- This salad can be made a day ahead to deepen flavors.
- Leftovers should be refrigerated and consumed within 2-3 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: steakhouse potato salad, creamy potato salad, bacon potato salad, red potato salad, picnic side dish, barbecue side dish
