Steakhouse Potato Salad
A creamy, tangy potato salad inspired by traditional steakhouse flavors, perfect for summer cookouts and family gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian (can be made vegan)
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
Instructions
- Cook the potatoes: Place cubed red potatoes in a large pot, cover with cold water, season with salt, and bring to a boil. Simmer until fork-tender, about 10-15 minutes.
- Drain and cool: Drain the potatoes and let them cool for about 10 minutes.
- Prepare the dressing: In a mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, and Dijon mustard.
- Mix it all together: Transfer cooled potatoes back to a bowl, pour dressing over, and gently fold to combine. Add chopped onion, crumbled bacon, cheddar cheese, parsley, and dill pickles.
- Season to perfection: Season with salt and pepper to taste.
- Chill: Transfer to a serving bowl, cover, and refrigerate for at least 1 hour.
- Serve and enjoy: Before serving, give a gentle stir and add extra parsley or chives on top.
Notes
Can be prepared a day in advance for better flavor. Adjust seasoning after tasting. Optional variations include spicy Southwest style or Mediterranean twist.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: potato salad, steakhouse, summer, side dish, BBQ, creamy