Steakhouse Potato Salad
A creamy, tangy potato salad loaded with crispy bacon, sharp cheddar, dill pickles, and a Dijon mustard dressing. A guaranteed crowd-pleaser for BBQs, potlucks, and cookouts.
Ingredients
- 2 lbs red potatoes, cubed into 1-inch pieces
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 small red onion, finely chopped
- 5 strips cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
- ¼ cup chopped dill pickles
- Salt and black pepper, to taste
- Optional garnish: chopped chives or sliced green onions, paprika
Instructions
- 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. Cook for 10–15 minutes, or until fork-tender. Drain and let cool completely to room temperature.
- Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
- Combine: Add the cooled potatoes, red onion, crumbled bacon, cheddar cheese, parsley, and dill pickles to the dressing. Stir gently until everything is evenly coated. Do not mash the potatoes.
- Season: Add salt and black pepper to taste. Remember the bacon and pickles add saltiness - taste before adding extra salt.
- Chill: Cover and refrigerate for at least 1 hour before serving. Overnight is even better.
- Garnish and Serve: Top with chopped chives or green onions and a sprinkle of paprika if desired. Serve cold.
Notes
- Cut potatoes into uniform 1-inch cubes for even cooking.
- Always start potatoes in cold water, not boiling water.
- Cool potatoes completely before adding dressing to prevent it from becoming runny.
- This salad tastes even better the next day as the flavors continue to develop.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Do not freeze - the mayo-based dressing does not hold up well when thawed.