Steakhouse Potato Salad
This steakhouse potato salad combines tender red potatoes, smoky bacon, sharp cheddar, and dill pickles in a creamy, tangy dressing. Chill before serving to let the rich baked-potato flavors blend perfectly.
Equipment
- Large Pot
- Colander
- large bowl
Ingredients
- 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
- Put the cubed red potatoes in a large pot, cover with cold water, season the water with salt, and bring it to a boil over medium-high heat; cook for 10 to 15 minutes. Test a cube with a fork: it should yield with gentle resistance and stay intact rather than crumble.
- Drain the potatoes well in a colander and leave them until they reach room temperature before moving on. The potatoes must cool before dressing, or trapped steam can thin the dressing and make the salad watery.
- Whisk the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a large bowl until smooth. The finished dressing should coat a spoon in a thick, even layer with no streaks of sour cream or mustard.
- Add the cooled potatoes, red onion, bacon, cheddar, parsley, and dill pickles, then fold gently until coated; season with salt and black pepper as needed. Use broad strokes from the bottom of the bowl so the potato cubes remain visible and the bacon is distributed throughout.
- Cover the bowl and refrigerate for at least 1 hour, then finish with chopped chives or sliced green onions if using. After chilling, the flavors settle together and the salad should look creamy rather than glossy or separated.
Notes
Cooling tip: Leave the drained potatoes until they reach room temperature before adding the dressing. Trapped steam can thin the dressing and make the salad watery.
Watery dressing fix: If the dressing looks watery, the potatoes may have been under-drained or mixed while warm. Drain thoroughly, let cool fully, and fold gently rather than stirring hard.
Serving tip: Reserve some crumbled bacon and cheddar for the top. It gives the finished bowl a crisp contrast against the cool dressing.
Storage: Store leftovers in a covered container in the refrigerator. Keep the chives or green onions separate when possible, then add them just before serving so their color and fresh bite stay sharper.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.