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Steakhouse Potato Salad Recipe

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★★★★★

4.5 from 86 reviews

Steakhouse Potato Salad is a creamy, indulgent twist on the classic potato salad that’s perfect for BBQs, potlucks, and family gatherings. Featuring tender red potatoes, a tangy Dijon mustard dressing, crispy bacon, shredded cheddar cheese, and crunchy dill pickles, this salad offers a rich and savory flavor profile that complements a wide variety of meals.

Ingredients

Scale

Potatoes

  • 2 pounds red potatoes (washed & cubed)

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard

Mix-ins

  • 1 small red onion (finely chopped)
  • 5 crispy cooked bacon strips (crumbled)
  • 1 cup shredded cheddar cheese (mild, medium, or sharp)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped dill pickles

Seasoning and Garnishes

  • Salt & black pepper (to taste)
  • Chopped chives or sliced green onions (optional garnish)

Instructions

  1. Boil the Potatoes: Place cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10–15 minutes or until the potatoes are fork-tender. Drain the potatoes in a colander and let them cool to room temperature. You may peel the potatoes if you wish, though leaving the skins on adds texture and color.
  2. Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk together until smooth and creamy to form the salad’s flavorful dressing base.
  3. Combine Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled bacon strips, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles to the dressing. Gently stir everything together to combine well without breaking up the potatoes. Season the mixture with salt and black pepper to your taste.
  4. Chill Before Serving: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour to allow the flavors to meld beautifully. Just before serving, garnish with chopped chives or sliced green onions if desired for a fresh, colorful finish.

Notes

  • Use red potatoes as they hold their shape well and have a firm texture perfect for salads.
  • Allow potatoes to cool completely before mixing with dressing to avoid sogginess.
  • Season the salad well with salt and black pepper, tasting as you go to enhance flavors.
  • Gently stir to avoid mashing the potatoes and maintain a pleasing texture.
  • Chill for at least an hour to blend flavors; avoid refrigerating more than 1–4 hours to prevent potatoes from soaking up too much dressing.
  • If the salad becomes too dry after chilling, add a little more mayonnaise to restore creaminess before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This salad can be frozen for up to 1 month; thaw in the fridge overnight and stir before serving.
  • Reheat gently in the oven at 350°F for 15 minutes covered, or warm on the stovetop or microwave, stirring frequently.

Keywords: Steakhouse Potato Salad, potato salad, BBQ side dish, creamy potato salad, bacon potato salad, red potato salad, summer picnic recipe

Find it online: https://deliciousdishspot.com/steakhouse-potato-salad-recipe-2/