Steakhouse Potato Salad Recipe
Introduction
Steakhouse Potato Salad is a hearty and flavorful side dish perfect for barbecues, picnics, or any meal where you want a creamy, tangy accompaniment. Loaded with bacon, cheddar, and fresh herbs, this salad brings a delicious twist to a classic favorite.
Ingredients
- 2 pounds red potatoes (washed & cubed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 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
- Salt & black pepper (to taste)
Instructions
- Step 1: Place the cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10–15 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool completely.
- Step 2: In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the dressing is smooth and well combined.
- Step 3: Add the cooled potatoes, finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the dressing. Gently stir everything together until evenly coated. Season with salt and black pepper to taste.
- Step 4: Cover the potato salad and refrigerate it for at least one hour before serving. Chilling allows the flavors to meld beautifully.
Tips & Variations
- For extra creaminess, add a little extra sour cream or mayonnaise to the dressing.
- You can swap red potatoes for Yukon Gold potatoes for a slightly different texture.
- Add chopped hard-boiled eggs for an extra protein boost and classic touch.
- Use smoked cheddar for a richer flavor that complements the bacon.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving if it sits for a while. It’s best enjoyed cold and should not be left out at room temperature for extended periods.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this potato salad ahead of time?
Yes, this salad tastes even better when made a few hours or the day before serving, allowing the flavors to develop fully in the fridge.
What can I substitute for bacon if I want a vegetarian option?
Try adding crispy smoked mushrooms or toasted nuts like walnuts for a similar crunch and smoky flavor without the meat.
PrintSteakhouse Potato Salad Recipe
This Steakhouse Potato Salad is a hearty and flavorful side dish featuring tender red potatoes tossed in a creamy dressing made with mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Enhanced with crispy bacon, sharp cheddar cheese, crunchy red onion, fresh parsley, and tangy dill pickles, this salad is perfect for picnics, barbecues, or any steakhouse-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
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
Salad Add-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
- Salt & black pepper (to taste)
Instructions
- Boil the Potatoes: Place the cubed red potatoes into a large pot and cover with cold water. Bring the water to a boil over medium-high heat and cook the potatoes for 10 to 15 minutes, or until they are tender when pierced with a fork. Drain the potatoes and allow them to cool completely.
- Prepare the Dressing: In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk the ingredients together until the dressing is smooth and well blended.
- Combine Ingredients: Add the cooled potatoes to the dressing along with the finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles. Gently stir everything together until the salad is evenly coated. Season with salt and black pepper to taste.
- Chill Before Serving: Cover the potato salad and refrigerate it for at least one hour. This allows the flavors to meld and the salad to chill properly before serving.
Notes
- Use red potatoes for a firm texture that holds up well in the salad.
- Ensure potatoes are fully cooled before mixing with dressing to prevent it from becoming watery.
- For extra flavor, crisp the bacon just before adding to maintain crunchiness.
- Adjust the amount of mustard or vinegar for your preferred tanginess.
- This salad can be made a day in advance to deepen the flavors.
Keywords: Steakhouse Potato Salad, Potato Salad, Side Dish, Red Potatoes, Bacon, Cheddar Cheese, Picnic Recipes
