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Creamy steakhouse potato salad served in a bowl, garnished with herbs.

Steakhouse Potato Salad

A rich and creamy potato salad loaded with flavors of crispy bacon, sharp cheddar cheese, and zesty dill pickles, perfect for summer barbecues and family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs red potatoes, cubed Waxy texture preferred.
  • ½ cup mayonnaise
  • ¼ cup sour cream Can be substituted with plain Greek yogurt.
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 small red onion, chopped
  • 5 strips cooked bacon, crumbled Adds flavor and texture.
  • 1 cup shredded cheddar cheese Sharp cheddar preferred.
  • ¼ cup chopped parsley Fresh is best.
  • ¼ cup chopped dill pickles For a zesty kick.
  • Salt and pepper, to taste
  • Optional: chives or green onions for garnish

Method
 

Preparation
  1. Place cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, cooking for 10-15 minutes or until fork-tender.
  2. Drain potatoes in a colander and let cool to room temperature.
  3. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy.
  4. Add cooled potatoes, red onion, crumbled bacon, cheddar cheese, parsley, and dill pickles to the mixing bowl. Stir gently to combine.
  5. Season with salt and pepper to taste.
  6. Cover with plastic wrap or a lid and refrigerate for at least 1 hour before serving.
  7. Garnish with chives or green onions before serving.

Notes

For variation, try roasting the potatoes instead of boiling. Store leftovers in an airtight container; good for 3-5 days in the fridge, can be frozen but may alter texture.