Steakhouse Potato Salad Recipe
Introduction
Steakhouse Potato Salad is a hearty and flavorful twist on the classic side dish, packed with crispy bacon, sharp cheddar, and tangy pickles. It’s perfect for backyard barbecues or a comforting family meal.
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 until the potatoes are fork-tender. Drain well and allow to cool.
- 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 to the dressing along with the finely chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and chopped dill pickles. Gently stir everything together, then season with salt and black pepper to taste.
- Step 4: Cover the potato salad and refrigerate for at least one hour before serving. Chilling allows the flavors to meld beautifully for the best taste.
Tips & Variations
- For extra crunch, add chopped celery or bell peppers to the salad.
- Substitute Greek yogurt for sour cream to lighten the dressing without sacrificing creaminess.
- Use smoked paprika or a dash of hot sauce to give the salad a subtle smoky or spicy kick.
- Make it ahead of time—the flavors improve if left overnight in the refrigerator.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a little extra fresh parsley for brightness. This salad is best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato?
Yes, Yukon Gold potatoes work well as they hold their shape nicely, but avoid waxy potatoes that may become too mushy.
Is it okay to make this salad a day ahead?
Absolutely! Making it ahead allows the flavors to develop fully and usually results in a tastier salad.
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Steakhouse Potato Salad Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
A classic Steakhouse Potato Salad featuring tender red potatoes tossed in a creamy dressing made with mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Combined with crispy bacon, sharp cheddar cheese, fresh parsley, dill pickles, and red onion, this salad is perfect as a hearty side dish for any cookout or dinner.
Ingredients
Potatoes
- 2 pounds red potatoes, washed and 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, to taste
- Black pepper, to taste
Instructions
- Boil the Potatoes: Place the cubed red potatoes into a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 10 to 15 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and allow them to cool completely before using.
- 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 well combined, creating a creamy dressing.
- Combine Ingredients: Add the cooled potatoes to the bowl with the dressing. Then, fold in the finely chopped red onion, crumbled crispy bacon strips, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles. Gently stir everything together until all ingredients are evenly distributed. Season the salad with salt and black pepper according to your taste.
- Chill Before Serving: Cover the potato salad with plastic wrap or a lid and refrigerate it for at least one hour. This chilling period allows the flavors to meld and intensify, making the salad taste even better when served.
Notes
- Make sure potatoes are cooled completely before mixing to prevent the dressing from becoming watery.
- For extra flavor, try adding a teaspoon of smoked paprika or fresh chopped chives.
- Use crispy bacon to add a nice texture contrast to the creamy salad.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Adjust the amount of vinegar and mustard to your taste preference for more tanginess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Keywords: potato salad, steakhouse style, red potatoes, bacon potato salad, creamy potato salad, picnic side dish, summer salad
