Go Back

Steakhouse Potato Salad

A creamy, tangy potato salad featuring red potatoes, crispy bacon, and zesty dill pickles, perfect as a side dish for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 pounds red potatoes Cubed
  • 6 slices bacon Cooked and crumbled
  • 1 cup sharp cheddar cheese Shredded
  • 1/2 cup red onion Chopped
  • 1/2 cup dill pickles Chopped
  • 1/4 cup fresh parsley Chopped
For the Dressing
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • to taste salt
  • to taste pepper
For Garnish
  • 2 tablespoons chives Chopped or green onions, sliced

Method
 

Cooking the Potatoes
  1. Place the cubed potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 10-15 minutes or until fork-tender. Drain and cool.
Preparing the Dressing
  1. In a bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until smooth and creamy.
Combining Ingredients
  1. In the same bowl with the dressing, add cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and dill pickles. Mix gently to combine without smashing the potatoes.
Seasoning and Chilling
  1. Season with salt and pepper, adjusting to your preference. Cover and refrigerate for at least one hour for optimal flavor.
Garnishing
  1. Before serving, add chopped chives or sliced green onions for a fresh finish.

Notes

For a creamier salad, feel free to add more mayonnaise or sour cream. You can also customize with add-ins like hard-boiled eggs or different herbs.