Description
Steakhouse Potato Salad is a creamy loaded version of classic potato salad, featuring soft red potatoes smothered in a dijon mustard dressing with steakhouse mix-ins like bacon, shredded cheese, onion, and dill pickles. Perfect for gatherings, potlucks, BBQs, or summertime picnics.
Ingredients
Scale
- 2 pounds red potatoes (washed & cubed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 1 small red onion finely chopped
- 5 crispy cooked bacon strips crumbled
- 1 cup shredded cheddar cheese (mild, medium, or sharp cheddar)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
- salt & black pepper (to taste)
- chopped chives or sliced green onions (optional garnish)
Instructions
- Place potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 10-15 minutes or until fork tender. Drain and let cool to room temperature.
- In a large bowl, mix together mayonnaise, sour cream, dijon mustard, and apple cider vinegar until creamy.
- Add cooled potatoes, red onion, bacon, shredded cheese, parsley, and dill pickles to the bowl. Stir gently until well combined. Season with salt and pepper.
- Cover with plastic wrap or a lid and refrigerate for at least 1 hour before serving. Garnish with chopped chives or sliced green onions before serving.
Notes
- You can peel the potato skin off or leave it on based on preference.
- For a spicier kick, consider adding jalapeños or a dash of hot sauce.
- Prep Time: 20
- Cook Time: 15
- Category: Sides
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: potato salad, steakhouse, summer sides, BBQ, creamy salad