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
Scale
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
