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Steakhouse Potato Salad Recipe

Steakhouse Potato Salad Recipe
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★★★★★

4.8 from 29 reviews

This Steakhouse Potato Salad is a creamy, flavorful twist on the classic potato salad, featuring tender red potatoes tossed with a tangy mayonnaise and sour cream dressing, sharp cheddar cheese, crispy bacon, and fresh herbs. Perfect as a hearty side dish for barbecues, family dinners, or casual gatherings.

Ingredients

Scale

Potatoes

  • 2 lbs red potatoes, cubed

Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard

Add-ins

  • 1 small red onion, chopped
  • 5 strips cooked bacon, crumbled
  • 1 cup shredded cheddar cheese
  • ¼ cup chopped parsley
  • ¼ cup chopped dill pickles

Seasonings & Garnishes

  • Salt and pepper, to taste
  • Optional: chives or green onions
  • Optional: paprika for garnish

Instructions

  1. Cook the Potatoes: 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 to 15 minutes until the potatoes are fork-tender. Drain and allow to cool to room temperature to prevent the dressing from becoming runny.
  2. Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. For a smoother texture, you may use a hand mixer.
  3. Combine Ingredients: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and dill pickles into the bowl with the dressing. Stir gently to combine while keeping the potatoes intact.
  4. Season to Taste: Add salt and pepper to taste, bearing in mind that bacon and pickles already contribute saltiness. Adjust seasoning accordingly.
  5. Chill: Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld and the dressing to thicken.
  6. Garnish and Serve: Before serving, garnish with chopped chives or sliced green onions and optionally sprinkle paprika for a colorful finish.

Notes

  • Use red potatoes for their firm texture that holds well in salads.
  • Letting the potatoes cool before mixing with dressing prevents sogginess.
  • Adjust vinegar and mustard quantities to taste for preferred tanginess.
  • For extra crunch, add finely chopped celery or bell peppers.
  • Can be made a day ahead; flavors improve after resting overnight.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Steakhouse Potato Salad, potato salad recipe, red potato salad, bacon potato salad, creamy potato salad, picnic side dish

Find it online: https://hannahdelgado.com/steakhouse-potato-salad-recipe/