Steakhouse Potato Salad
A creamy and flavorful potato salad featuring tender red potatoes, crispy bacon, sharp cheddar cheese, and a tangy dressing that makes it a perfect side for any gathering.
Ingredients
Potato Salad Base
- 2 lbs red potatoes, cubed Ensure to wash and cube into bite-sized pieces.
- ½ cup mayonnaise Can substitute with vegan mayonnaise for a dairy-free option.
- ¼ cup sour cream Greek yogurt can be used as a healthier option.
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard Ensure gluten-free if necessary.
- 1 small red onion, chopped
- 5 strips cooked bacon, crumbled Use nitrate-free bacon if desired.
- 1 cup shredded cheddar cheese
- ¼ cup chopped parsley Can substitute with other fresh herbs.
- ¼ cup chopped dill pickles
- Salt and pepper, to taste
- Optional: chives or green onions for garnish Add for a fresh finish.
Instructions
Preparation
- Begin by washing and cubing the red potatoes into bite-sized pieces. Rinse them thoroughly to remove any dirt.
- Place the cubed potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, let the potatoes cook for 10-15 minutes until fork-tender.
- Once the potatoes are fork-tender, drain them in a colander. Allow them to cool to room temperature.
Making the Dressing
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until smooth and thoroughly blended.
Combining Ingredients
- Add the cooled potatoes to the dressing. Gently fold in the chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and dill pickles. Stir carefully.
Final Steps
- Season your potato salad with salt and pepper to taste.
- Cover the bowl with plastic wrap or a lid. Place the salad in the refrigerator for at least 1 hour before serving.
- When ready to serve, garnish with chopped chives or sliced green onions.
Notes
Chilling overnight can deepen the flavors. Avoid mashing the potatoes when mixing.