Description
This Steakhouse Potato Salad is a hearty and creamy side dish featuring tender red potatoes tossed in a tangy dressing with crisp bacon, sharp cheddar cheese, fresh herbs, and dill pickles. Perfect for any BBQ, picnic, or comfort food craving, this classic American salad combines rich flavors and a satisfying texture with a simple stovetop preparation.
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
Seasoning
- Salt & black pepper to taste
Instructions
- Boil the Potatoes: Place the cubed red potatoes into a large pot filled with cold water. Bring to a boil over medium-high heat and cook for 10 to 15 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool completely.
- Prepare the Dressing: In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the mixture is smooth and well combined.
- Combine Ingredients: Add the cooled potatoes to the bowl with the dressing. Then add the finely chopped red onion, crumbled bacon strips, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles. Gently stir all the ingredients together to evenly coat the potatoes. Season the salad with salt and black pepper to taste.
- Chill Before Serving: Cover the potato salad tightly and refrigerate it for at least one hour. This chilling step allows the flavors to meld and intensify, resulting in a tastier salad. Serve cold or at room temperature as a perfect side to your favorite steakhouse meal.
Notes
- For best texture, use red potatoes as they hold shape better after boiling.
- Cook the bacon until very crispy for added crunch and flavor.
- You can add chopped hard-boiled eggs for extra protein and richness.
- Adjust the amount of Dijon mustard or vinegar to your taste for more tang.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Steakhouse potato salad, red potato salad, bacon potato salad, creamy potato salad, picnic side dish, American potato salad
