Description
A creamy, flavor-packed potato salad inspired by the tastes of a classic steakhouse, perfect for summer gatherings.
Ingredients
Scale
- 2 lbs red potatoes, cubed
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 small red onion, chopped
- 5 strips cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ¼ cup chopped parsley
- ¼ cup chopped dill pickles
- Salt and pepper, to taste
- Optional: chives or green onions for garnish
Instructions
- Boil the potatoes: Fill a large pot with water, add salt, and bring to a boil. Add cubed red potatoes and cook for 15-20 minutes until fork-tender. Drain and cool.
- Prepare the dressing: In a bowl, whisk together mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until smooth.
- Mix in the flavor bombs: Fold cooled potatoes into the dressing gently, then add red onion, crumbled bacon, cheddar cheese, parsley, and dill pickles.
- Season to perfection: Sprinkle in salt and pepper to taste, adjusting for bacon and cheese saltiness.
- Chill out: Transfer to an airtight container, cover, and refrigerate for at least 1 hour.
- Serve and garnish: Stir before serving and top with chopped chives or green onions if desired.
Notes
Can be made ahead and stored in the fridge for up to 3 days. Adjust ingredients to taste and dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
Keywords: potato salad, steakhouse, side dish, summer, barbecue