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.

Ingredients

Scale

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)

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 fork-tender. Once cooked, drain the potatoes thoroughly and allow them to cool completely.
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.
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.
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