Steakhouse Potato Salad

A delicious Steakhouse Potato Salad featuring bold flavors like crumbled bacon, sharp cheddar cheese, and a hint of Dijon mustard, transforming it into a creamy star of any meal.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

2 lbs red potatoes, cubed Best texture and flavor for this dish.
½ cup mayonnaise
¼ cup sour cream
2 tbsp apple cider vinegar
2 tbsp Dijon mustard Add more for a sharper flavor.
1 small red onion, chopped
5 strips cooked bacon, crumbled Consider using thick-cut bacon for extra crunch.
1 cup shredded cheddar cheese
¼ cup chopped parsley Fresh herbs can elevate the dish.
¼ cup chopped dill pickles
Salt and pepper, to taste
Optional: chives or green onions for garnish

Method

Cooking 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.
Cook the potatoes for 10-15 minutes, or until fork-tender.
Drain and let cool to room temperature.

Mixing Ingredients

In a large bowl, mix mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until creamy.
Add cooled potatoes, red onion, bacon, cheddar cheese, parsley, and pickles to the bowl. Stir gently.
Season with salt and pepper to taste.

Refrigeration

Cover and refrigerate for at least 1 hour before serving.
Garnish with chives or green onions before serving.

Notes

This potato salad can chill in the fridge for about 3 to 5 days. It’s best enjoyed cold. You can prepare it up to two days ahead of time for maximum flavor.