Steakhouse Potato Salad Loaded (Printable Version)
Creamy potato salad with bacon, cheddar, and tangy dressing, inspired by steakhouse favorites.
# What You'll Need:
→ Main Ingredients
01 -
2 pounds red potatoes, washed and cut into cubes
02 -
1/2 cup mayonnaise
03 -
1/4 cup sour cream
04 -
2 tablespoons apple cider vinegar
05 -
2 tablespoons dijon mustard
06 -
1 small red onion, finely chopped
07 -
5 strips crispy bacon, cooked and crumbled
08 -
1 cup shredded cheddar cheese
09 -
1/4 cup fresh parsley, chopped
10 -
1/4 cup dill pickles, chopped
11 -
Salt and freshly ground black pepper, to taste
12 -
Chopped chives or sliced green onions, for garnish (optional)
# Step-by-Step Guide:
01 -
Place cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10 to 15 minutes, or until the potatoes are fork-tender. Drain thoroughly in a colander and allow them to cool to room temperature. Skin may be removed or left on, depending on preference.
02 -
In a large mixing bowl, thoroughly combine mayonnaise, sour cream, dijon mustard, and apple cider vinegar until the mixture is smooth and creamy.
03 -
Add cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the dressing. Mix gently to coat. Season with salt and black pepper to taste.
04 -
Cover the salad tightly with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld. Just before serving, garnish with chopped chives or sliced green onions if desired.
# Additional Notes:
01 -
Refrigerate for 1 to 4 hours only; extended chilling may cause the potatoes to absorb excess dressing. Add additional mayonnaise before serving if the salad appears dry.