Steakhouse Potato Salad Recipe
Introduction
Steakhouse Potato Salad is a creamy, flavorful side dish that pairs perfectly with grilled meats or barbecues. Loaded with crispy bacon, sharp cheddar, and tangy pickles, this salad delivers a satisfying crunch and rich taste in every bite.
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 for garnish
Instructions
- Step 1: Place the cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10-15 minutes until the potatoes are fork-tender. Drain and let cool to room temperature to prevent the dressing from becoming runny.
- Step 2: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. For an extra smooth texture, use a hand mixer if desired.
- Step 3: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar, parsley, and chopped dill pickles to the dressing. Gently stir to combine, being careful not to mash the potatoes.
- Step 4: Season with salt and pepper to taste, keeping in mind the bacon and pickles add saltiness. Adjust seasoning as needed.
- Step 5: Cover and refrigerate the salad for at least 1 hour to allow flavors to meld and the dressing to thicken.
- Step 6: Before serving, garnish with chopped chives or sliced green onions for a fresh finish. Optionally, sprinkle with paprika for added color.
Tips & Variations
- Use Yukon Gold potatoes instead of red potatoes for a creamier texture.
- Add a splash of pickle juice for extra tang and flavor depth.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
- Include a hard-boiled egg for added richness and protein.
- Make it spicy by adding a dash of cayenne pepper or hot sauce to the dressing.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled, so no need to reheat. If the dressing thickens too much after storage, gently stir in a little milk or extra sour cream before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this potato salad ahead of time?
Yes, this salad can be made a few hours in advance or even the day before serving. Chilling it allows the flavors to develop and improves the overall taste.
What if I don’t have red potatoes?
You can substitute red potatoes with Yukon Gold or new potatoes. Just be sure to cook them until tender but firm to keep the salad’s texture.
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Steakhouse Potato Salad Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
Description
Steakhouse Potato Salad is a creamy, flavorful side dish featuring tender red potatoes combined with a rich dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Enhanced with crisp bacon, sharp cheddar cheese, fresh herbs, and tangy dill pickles, this salad offers a perfect balance of savory and tangy tastes ideal for barbecues, picnics, or dinner tables.
Ingredients
Potatoes
- 2 lbs red potatoes, cubed
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
Mix-ins and Garnish
- 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
- Cook the Potatoes: Place the cubed red potatoes into a large pot and cover them with cold water. Bring to a boil over medium-high heat, then cook for 10-15 minutes until fork-tender. Drain and allow the potatoes to cool to room temperature to keep the salad creamy.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. A hand mixer can be used for an even smoother texture.
- Combine Ingredients: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and chopped dill pickles to the dressing. Gently fold until everything is evenly coated without mashing the potatoes.
- Season to Taste: Add salt and black pepper as needed, tasting carefully because bacon and pickles contribute saltiness.
- Chill: Cover the bowl tightly and refrigerate for at least 1 hour to allow flavors to meld and the dressing to thicken.
- Garnish and Serve: Just before serving, garnish with chopped chives or green onions and optionally sprinkle paprika for added color and freshness.
Notes
- Use red potatoes as they hold their shape better than other varieties.
- Cooling potatoes fully before adding dressing prevents it from becoming runny.
- Bacon can be added crispier for more texture or omitted for a vegetarian version.
- Chilling enhances flavor but salad can be served immediately if needed.
- Add paprika for a subtle smoky flavor and attractive presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: potato salad, steakhouse potato salad, creamy potato salad, bacon potato salad, side dish, red potatoes, picnic recipes, summer salad
