Steakhouse Potato Salad
A creamy and flavorful potato salad packed with bacon and cheddar cheese, perfect for summer barbecues and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 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
- Prepare the potatoes: Place the cubed red potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook for 10-15 minutes until fork-tender. Drain and let cool.
- Make the dressing: In a large bowl, mix mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- Combine the ingredients: Add cooled potatoes, red onion, crumbled bacon, cheddar cheese, parsley, and dill pickles to the dressing. Stir to combine gently.
- Season the salad: Taste and add salt and pepper as needed.
- Chill: Cover and refrigerate for at least 1 hour before serving.
- Garnish: Before serving, add chopped chives or sliced green onions, and a sprinkle of paprika if desired.
Notes
Use Greek yogurt instead of sour cream for a lighter option. Fresh herbs elevate the flavor.