Steakhouse Potato Salad
A creamy, flavor-packed potato salad inspired by the comforting flavors of a steakhouse, perfect for barbecues and potlucks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Wash your red potatoes thoroughly, then chop them into bite-sized cubes. Place in a large pot, cover with cold water, and add a sprinkle of salt. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool.
- Combine the mayo, sour cream, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper in a mixing bowl. Whisk until smooth and creamy.
- Add the cubed potatoes, red onion, bacon, cheddar cheese, parsley, and dill pickles to a large mixing bowl. Pour the dressing over the top and gently fold to combine.
- Taste the mixture and adjust seasoning with salt, pepper, or a splash more vinegar, as desired.
- Chill the salad in the refrigerator for at least an hour to let the flavors meld together before serving.
Notes
This potato salad can be made ahead of time, allowing the flavors to deepen. Store in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: potato salad, steakhouse, side dish, creamy salad, barbecue