Steakhouse Potato Salad: A Creamy, Flavor-Packed Side Dish Recipe
Introduction
Steakhouse Potato Salad is a creamy, flavorful side dish that pairs perfectly with grilled meats or picnics. With tender red potatoes, crispy bacon, sharp cheddar, and a tangy dressing, this salad brings a satisfying mix of textures and tastes to your table.
Ingredients
- 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
- 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 until the potatoes are fork-tender. Drain and let cool to room temperature.
- Step 2: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
- Step 3: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and chopped dill pickles to the dressing. Gently stir to combine, being careful not to mash the potatoes.
- Step 4: Season with salt and pepper to taste. Remember to taste before adding salt since bacon and pickles add saltiness.
- Step 5: Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld and the dressing to thicken slightly.
- Step 6: Just before serving, garnish with chopped chives or green onions for a fresh, vibrant touch.
Tips & Variations
- Use Yukon Gold potatoes for a creamier texture if you prefer.
- Add a sprinkle of smoked paprika for a subtle smoky flavor and color.
- For extra crunch, toss in some diced celery or bell peppers.
- Try replacing dill pickles with sweet pickles for a milder tang.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving and enjoy chilled or at room temperature. Avoid freezing, as it can change the texture of the potatoes and dressing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this potato salad ahead of time?
Yes, it actually tastes better after chilling for a few hours or overnight as the flavors have more time to meld together.
What can I use instead of mayonnaise?
You can substitute mayonnaise with Greek yogurt for a lighter, tangier dressing, though this may slightly alter the creaminess and flavor.
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Steakhouse Potato Salad: A Creamy, Flavor-Packed Side Dish Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6–8 servings 1x
Description
This Steakhouse Potato Salad is a creamy, flavor-packed side dish featuring tender red potatoes, a tangy mayo and sour cream dressing, and savory additions like crispy bacon, cheddar cheese, pickles, and fresh herbs. Perfect for barbecues, potlucks, or a comforting weeknight dinner accompaniment.
Ingredients
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 a fork can easily pierce them. Drain the potatoes in a colander and let them cool to room temperature to prevent the dressing from becoming runny and to keep the salad creamy.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the mixture is smooth and creamy. Using a hand mixer can help achieve an even smoother texture if desired.
- 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 stir until all ingredients are evenly combined, taking care not to mash the potatoes to preserve their shape.
- Season to Taste: Add salt and freshly ground black pepper according to your preference. Taste the salad before adding additional salt, as the bacon and pickles already contribute saltiness.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour. Chilling allows the flavors to meld and the dressing to thicken slightly, enhancing the overall taste.
- Garnish and Serve: Before serving, garnish with chopped chives or sliced green onions to add a fresh, vibrant touch. Optionally, sprinkle paprika on top for added color.
Notes
- Use red potatoes as they hold their shape better than starchy potatoes, providing a perfect texture for potato salad.
- Cooling potatoes before mixing prevents the dressing from becoming watery.
- Adjust vinegar and mustard quantities to taste for a more tangy or mild dressing.
- For extra crunch, add celery or diced bell peppers.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Keywords: potato salad, steakhouse potato salad, red potatoes, creamy potato salad, bacon potato salad, picnic side dish, summer recipes
