There’s something incredibly satisfying about digging into a bowl of creamy potato salad on a sunny afternoon. This Steakhouse Potato Salad is not just your average side dish; it’s a hearty blend of textures and flavors that will elevate any meal, taking just 1 hour to chill in the refrigerator. The combination of crispy bacon, sharp cheddar, and tangy pickles creates a mouthwatering experience that’s perfect for barbecues, picnics, or any gathering.
This recipe is perfect for anyone looking to impress their guests or for families wanting to elevate weeknight dinners. It’s ideal for summer cookouts or winter holidays alike, and the best part? You can easily make it ahead of time and store it for later enjoyment.
Why You’ll Love This Recipe
- The creamy dressing clings perfectly to each potato, delivering flavor in every bite.
- Crispy bacon adds a delightful crunch alongside tender potatoes.
- Fresh herbs bring brightness and color, making the dish visually appealing.
- Chilling the salad blends the flavors beautifully and enhances its overall taste.
What You’ll Need
Gather the ingredients below to create this irresistible side dish.
For the Salad
- 2 lbs red potatoes, cubed
- 1 small red onion, chopped
- 5 strips cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ¼ cup chopped parsley
- ¼ cup chopped dill pickles
For the Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- Salt and pepper, to taste
For Serving
- Optional: chives or green onions for garnish
For a lighter version, consider Greek yogurt instead of sour cream.
Substitutions & Swaps
- Red potatoes can be swapped for Yukon Gold.
- Mayonnaise can be replaced with avocado for a healthier twist.
- Cheddar cheese may be substituted with pepper jack for extra spice.
- Fresh herbs can be switched based on preference (like cilantro).
How to Make It
Start by boiling the potatoes.
Boil the potatoes
Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain the potatoes in a colander and let them cool to room temperature.
Mix the dressing
In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy. Use a whisk to ensure the dressing is smooth and well-blended. You can also use a hand mixer for a smoother texture.
Combine the ingredients
Add the cooled cooked potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles to the bowl with the dressing. Stir gently until all ingredients are well combined. Be careful not to mash the potatoes while stirring, as you want them to retain their shape.
Season the salad
Season the potato salad with salt and black pepper as needed. Taste the salad and adjust the seasoning to your preference. Remember that the bacon and pickles will add salt, so taste before adding extra salt.
Chill before serving
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving so the flavors can blend. Chilling the potato salad allows the flavors to meld and enhances the overall taste. It also allows the dressing to thicken slightly.
Garnish before serving
Garnish with chopped chives or sliced green onions before serving. This adds a fresh, vibrant touch to the salad. You can also add a sprinkle of paprika for color.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream-based dressings do not freeze well.
Reheat: Not necessary; serve cold for best flavor.
Tips for Best Results
- Allow the potatoes to cool completely before mixing to prevent a runny dressing.
- Adjust the balance of sour cream and mayonnaise based on your creaminess preference.
- Add extra pickles if you love a tangy kick.
- For an easier clean-up, prepare the salad in a throwaway container if taking it to a potluck.
Serving Suggestions
- Pair with grilled steak for a classic meal.
- Serve alongside burgers at your summer barbecue.
- Bring to potlucks for a crowd-pleasing side dish.
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