Steakhouse Potato Salad
A hearty and flavorful potato salad enhanced with crispy bacon, sharp cheddar cheese, and a tangy dressing, perfect for any occasion.
Ingredients
Main 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
Instructions
Preparation
- Place the cubed red potatoes into a large pot and cover with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, cook the potatoes for 10-15 minutes, or until fork-tender.
- Drain the potatoes and let them cool to room temperature.
Mixing the Dressing
- In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy.
Combining Ingredients
- Add the cooled cooked potatoes, finely chopped red onion, crumbled bacon, cheddar cheese, parsley, and dill pickles to the bowl with the dressing.
- Stir gently to combine, ensuring not to mash the potatoes.
- Season with salt and pepper to taste.
Chilling
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving.
- Garnish with chopped chives or green onions before serving.
Notes
For a healthier version, consider using Greek yogurt instead of sour cream and mayonnaise. You can customize the salad by adding chopped bell peppers or using different types of potatoes.