Steakhouse Potato Salad
A hearty and delicious side dish combining tender potatoes with creamy dressing and savory ingredients, perfect for grilling or family gatherings.
Ingredients
For the salad
- 2 lbs red potatoes, cubed
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar can adjust for tangier flavor
- 2 tbsp Dijon mustard spicy or flavored mustard can be used for a kick
- 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 Bacon and pickles add salt
- Optional: chives or green onions for garnish
Instructions
Preparation
- 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 for 10-15 minutes, or until fork-tender.
- Drain the potatoes, let them cool to room temperature to prevent the dressing from becoming runny.
Mixing
- In a large bowl, mix together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until creamy.
- Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and dill pickles to the dressing. Stir gently until combined, being careful not to mash the potatoes.
- Season with salt and pepper to taste.
Chilling
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving to let the flavors blend.
Serving
- Garnish with chopped chives or sliced green onions before serving. A sprinkle of paprika can add color.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. If the dressing thickens, add a little extra mayonnaise or sour cream before serving.