Steakhouse Potato Salad
A creamy blend of flavors with crispy bacon and sharp cheddar cheese that elevates any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 90 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Chilling
- Cuisine: American
- Diet: Not Specified
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
- Boil 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. Cook for 10-15 minutes or until fork-tender. Drain and cool to room temperature.
- Prepare the dressing: In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy.
- Combine the ingredients: Add the cooled cooked potatoes, red onion, crumbled bacon, cheddar cheese, parsley, and dill pickles to the bowl with dressing. Stir gently until well combined.
- Season to perfection: Season with salt and pepper to taste. Adjust seasoning as necessary.
- Chill to enhance flavors: Cover and refrigerate for at least 1 hour before serving.
- Add finishing touches: Garnish with chives or green onions before serving.
Notes
Store in an airtight container; best within 3-5 days. Taste before serving to re-adjust seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1.5g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg