Steakhouse Potato Salad Recipe

Introduction

Steakhouse Potato Salad is a rich and flavorful side dish perfect for any gathering. With tender red potatoes, crisp bacon, and a creamy tangy dressing, this salad delivers a comforting and satisfying taste that pairs wonderfully with grilled meats or sandwiches.

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 filled 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 allow them to cool completely.
2. Step 2: In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the dressing is smooth and well combined.
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 stir everything together to combine, then season with salt and black pepper to taste.
4. Step 4: Cover the salad and refrigerate for at least one hour before serving. Chilling helps the flavors to meld beautifully.

Tips & Variations

• For extra flavor, try adding a tablespoon of whole grain mustard or swap cheddar cheese for smoked gouda.
• If you prefer a lighter option, substitute some of the mayonnaise with Greek yogurt.
• Make sure to cool the potatoes completely before mixing to keep the salad creamy and prevent the dressing from thinning out.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again. This salad is best enjoyed chilled but can be brought to room temperature if preferred. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, you can use Yukon Gold or red potatoes for this recipe. These varieties hold their shape well when boiled and provide a creamy texture.

Is it okay to prepare the salad in advance?

Absolutely. Preparing the salad a few hours or even a day ahead allows the flavors to develop more fully. Just keep it refrigerated until ready to serve.

Steakhouse Potato Salad Recipe

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★★★★★

4.9 from 103 reviews

A creamy and flavorful Steakhouse Potato Salad featuring tender red potatoes, crispy bacon, sharp cheddar cheese, and a tangy dressing made with mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Perfectly chilled to enhance the bold flavors, this hearty side dish is ideal for barbecues, family dinners, or any occasion calling for a classic American comfort food.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American

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

Seasonings

• Salt & black pepper (to taste)

Instructions

1. Boil the Potatoes: Place the cubed red potatoes in a large pot of cold water. Bring the water to a boil over medium-high heat and cook the potatoes for 10 to 15 minutes until they are fork-tender. Drain the potatoes well and allow them to cool completely.
2. Prepare the Dressing: In a medium mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until you achieve a smooth and creamy consistency.
3. Combine Ingredients: Add the cooled potatoes to the dressing bowl. Then fold in the finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles. Stir gently to evenly combine all ingredients without breaking up the potatoes. Season the mixture with salt and black pepper to taste.
4. Chill Before Serving: Cover the potato salad with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least one hour to allow the flavors to meld together before serving.

Notes

• Be sure not to overcook the potatoes so they maintain their shape and texture in the salad.
• Cooling the potatoes before mixing prevents the dressing from melting or becoming watery.
• For extra flavor, you can add chopped hard-boiled eggs or a sprinkle of smoked paprika.
• Store leftovers covered in the refrigerator for up to 3 days.
• Adjust vinegar and mustard amounts to taste for more tanginess if desired.

Keywords: Steakhouse potato salad, red potatoes salad, creamy potato salad, bacon potato salad, American potato side dish