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Steakhouse Potato Salad Recipe

Steakhouse Potato Salad Recipe
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★★★★★

5.2 from 27 reviews

This Steakhouse Potato Salad is a deliciously creamy and tangy side dish featuring tender red potatoes, crispy bacon, sharp cheddar cheese, and fresh herbs. Tossed in a smooth dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, this potato salad offers a perfect balance of flavors and textures, ideal for picnic plates, BBQs, or dinner tables anytime you crave a classic American comfort food.

Ingredients

Scale

Potatoes

  • 2 lbs red potatoes, cubed

Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard

Add-ins

  • 1 small red onion, chopped
  • 5 strips cooked bacon, crumbled
  • 1 cup shredded cheddar cheese
  • ¼ cup chopped parsley
  • ¼ cup chopped dill pickles

Seasoning and Garnish

  • Salt and pepper, to taste
  • Optional: chives or green onions for garnish

Instructions

  1. Cook the Potatoes: Place the cubed red potatoes into a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 10-15 minutes until the potatoes are fork-tender. Drain and allow to cool to room temperature to prevent the dressing from becoming runny.
  2. Prepare the Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until creamy and smooth. For an even smoother consistency, use a hand mixer if desired.
  3. Combine Ingredients: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and chopped dill pickles to the dressing. Gently stir to combine, being careful to keep the potato cubes intact.
  4. Season to Taste: Add salt and black pepper gradually, tasting as you go. Keep in mind that bacon and pickles are salty, so adjust seasoning accordingly.
  5. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This allows the flavors to meld and the dressing to thicken slightly, enhancing the overall taste.
  6. Garnish and Serve: Before serving, optionally sprinkle with chopped chives or green onions for a fresh finish. Serve chilled or at room temperature.

Notes

  • Use red potatoes as they hold their shape better when boiled, preventing the salad from becoming mushy.
  • Make sure to cool the potatoes completely before mixing with the dressing to avoid a runny texture.
  • Bacon adds a smoky saltiness; adjust other seasonings accordingly.
  • For a tangier salad, increase the apple cider vinegar by 1 tablespoon.
  • This salad can be prepared a day ahead and stored covered in the refrigerator for up to 2 days.

Nutrition

Keywords: potato salad, steakhouse potato salad, red potato salad, creamy potato salad, picnic side dish, American side dish, bacon potato salad

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