Steakhouse Potato Salad
Steakhouse Potato Salad is a rich and creamy side dish made with tender red potatoes, crispy bacon, sharp cheddar cheese, dill pickles, and a smooth Dijon-infused dressing. Inspired by classic steakhouse flavors, it’s perfect for barbecues, family gatherings, and hearty meals.
Equipment
- large pot
- colander
- large mixing bowl
- Whisk
- cutting board and knife
Ingredients
- 2 pounds red potatoes, cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 small red onion, finely chopped
- 5 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
- salt and black pepper, to taste
- chives or green onions (optional garnish)
Instructions
- Add cubed red potatoes to a large pot and cover with cold water. Bring to a boil and cook for 10–15 minutes until fork-tender. Drain and cool completely.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
- Add cooled potatoes, red onion, bacon, cheddar cheese, parsley, and dill pickles to the dressing. Gently fold until evenly coated.
- Add salt and black pepper to taste, adjusting carefully since bacon and pickles add saltiness.
- Cover and refrigerate for at least 1 hour to allow flavors to blend.
- Sprinkle with chopped chives or green onions before serving.
Notes
Allow potatoes to cool completely before mixing to keep the dressing thick and creamy. Use sharp cheddar for deeper flavor and taste before adding extra salt, as bacon and pickles add natural saltiness. Chill thoroughly for best texture and flavor development.