Steakhouse Potato Salad Recipe

Introduction

This Steakhouse Potato Salad is a creamy, flavorful twist on a classic favorite. Loaded with crispy bacon, sharp cheddar, and tangy pickles, it’s perfect for barbecues, potlucks, or a hearty side dish anytime.

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

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, then cook for 10-15 minutes until the potatoes are fork-tender. Drain and let cool to room temperature.
2. Step 2: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
3. Step 3: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and dill pickles to the dressing. Stir gently to combine, being careful not to mash the potatoes.
4. Step 4: Season with salt and pepper to taste, keeping in mind the saltiness from bacon and pickles.
5. Step 5: Cover and refrigerate for at least 1 hour to let flavors meld and dressing thicken.
6. Step 6: Before serving, garnish with chopped chives or green onions and, if desired, a sprinkle of paprika for color.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture if red potatoes aren’t available.
• For a tangier flavor, add a little pickle juice to the dressing.
• Make the salad a day ahead to deepen the flavors.
• Substitute smoked paprika for regular paprika to add a smoky note.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best enjoyed chilled but can be served at room temperature as well. Avoid freezing, as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold potatoes work well and provide a creamier texture, but red potatoes hold their shape nicely and are preferred for this salad.

How do I prevent the salad from becoming watery?

Cooling the potatoes completely before mixing with the dressing helps prevent the salad from becoming runny. Also, avoid overboiling the potatoes to keep their firmness.

Steakhouse Potato Salad Recipe

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This Steakhouse Potato Salad is a creamy, flavorful side dish featuring tender red potatoes tossed in a tangy dressing with mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Enhanced with smoky bacon, sharp cheddar cheese, fresh herbs, and dill pickles, it offers a perfect balance of texture and taste. Ideal for summer barbecues, family dinners, or potlucks, this salad is best enjoyed chilled to meld the robust flavors.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Seasonings & Garnish

• Salt and pepper, to taste
• Optional: chopped chives or sliced green onions

Instructions

1. Cook the Potatoes: Place the cubed red potatoes into 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 in a colander and let them cool to room temperature to prevent the dressing from becoming runny and to keep the salad creamy.
2. Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. For a smoother texture, you can use a hand mixer.
3. Combine Ingredients: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the dressing bowl. Gently stir to combine, careful not to mash the potatoes so they retain their shape.
4. Season to Taste: Season the salad with salt and black pepper as needed. Taste before adding more salt because bacon and pickles contribute saltiness.
5. Chill: Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to blend well and the dressing to thicken slightly.
6. Garnish and Serve: Before serving, garnish with chopped chives or sliced green onions for a fresh, vibrant touch. Optionally, sprinkle paprika for color.

Notes

• Use red potatoes as they hold their shape well after boiling, making for a better texture in the salad.
• Cooling the potatoes before adding the dressing prevents the salad from becoming watery.
• Adjust the amount of apple cider vinegar and mustard to your taste for desired tanginess.
• For a dairy-free version, substitute mayonnaise for a vegan mayo and omit sour cream or use a dairy-free alternative.
• The salad is best served after chilling but can be prepared a day ahead to enhance the flavors.
• Add paprika or smoked paprika for a subtle smoky flavor and color enhancement.

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