Steakhouse Potato Salad Recipe

Introduction

Steakhouse Potato Salad is a hearty and flavorful twist on a classic side dish, perfect for summer barbecues or comforting dinners. Packed with crispy bacon, sharp cheddar, and a tangy dressing, this salad brings rich, satisfying taste to every bite.

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

1. 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 to 15 minutes until the potatoes are fork-tender. Drain and set aside to cool.
2. Step 2: In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the dressing is smooth and creamy.
3. 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 fold everything together until well combined. Season with salt and black pepper to taste.
4. Step 4: Cover the potato salad and refrigerate for at least one hour before serving. This resting time allows the flavors to meld beautifully.

Tips & Variations

• For extra creaminess, add a splash of buttermilk or a spoonful of sour cream before chilling.
• Swap cheddar cheese with grated Swiss or smoked gouda for a different flavor profile.
• Add chopped hard-boiled eggs for more protein and texture.
• Use red wine vinegar instead of apple cider vinegar for a sharper tang.
• To make it lighter, use Greek yogurt in place of mayonnaise and sour cream.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir; if needed, add a little extra mayonnaise or sour cream to refresh the creaminess. This salad is best served chilled but can be brought to room temperature for about 15 minutes if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold or yellow potatoes work well, but red potatoes hold their shape better and provide the classic texture for this salad.

How do I make the potato salad ahead of time?

You can prepare the potato salad up to a day in advance. Just mix all ingredients, refrigerate overnight, and stir gently before serving to allow the flavors to develop fully.

Steakhouse Potato Salad Recipe

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★★★★★

4.8 from 82 reviews

• Author: Victor
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x

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Description

This Steakhouse Potato Salad is a creamy, flavorful side dish featuring tender cubed red potatoes combined with a tangy dressing made of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Enhanced with crispy bacon, sharp cheddar cheese, fresh parsley, dill pickles, and red onion, it delivers a perfect balance of textures and bold savory flavors. Ideal for barbecue gatherings or as a hearty summer salad.

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Ingredients

Scale 1x2x3x

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

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

Seasoning

• Salt & black pepper (to taste)

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Instructions

1. 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 fork-tender. Once cooked, drain the potatoes thoroughly and allow them to cool completely.
2. Prepare the Dressing: In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the mixture is smooth and creamy, ensuring the flavors are well combined.
3. Combine Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled bacon, shredded cheddar cheese, fresh parsley, and chopped dill pickles into the bowl with the dressing. Gently fold all ingredients together to mix well without breaking the potatoes. Season the salad with salt and black pepper to taste.
4. Chill Before Serving: Cover the potato salad with plastic wrap or a lid and refrigerate for at least one hour. Chilling allows the flavors to meld beautifully, making the salad more flavorful when served.

Notes

• For best results, allow the potatoes to cool completely before mixing to prevent the dressing from becoming watery.
• You can substitute red potatoes with Yukon gold potatoes for a creamier texture.
• Add chopped hard-boiled eggs for an extra protein boost and classic steakhouse feel.
• Adjust the amount of bacon and cheese to personal preference or dietary needs.
• This salad can be prepared a day ahead and stored in the refrigerator, enhancing the flavor further.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Keywords: Steakhouse potato salad, red potato salad, creamy potato salad, bacon potato salad, summer side dish