Steakhouse Potato Salad Recipe
Creamy Steakhouse Potato Salad loaded with bacon, cheddar cheese, red onions, and tangy Dijon dressing for the ultimate BBQ side dish.
Servings 8
Calories 385kcal
Ingredients
- 2 pounds red potatoes cubed
- ¼ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 6 strips bacon cooked and chopped
- 1 red onion diced
- 1 cup cheddar cheese
- ¼ cup chopped dill pickles
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup chopped parsley
- ¼ cup scallions
Instructions
- Add the cubed potatoes to a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10 to 15 minutes, or until fork tender. Drain and allow the potatoes to cool completely.
- In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy.
- In a large bowl, combine the cooled potatoes, bacon, red onion, cheddar cheese, dill pickles, salt, and pepper.
- Pour the dressing over the potato mixture and gently stir until evenly coated, being careful not to mash the potatoes.
- Fold in the parsley and scallions.
- Cover and refrigerate for at least 1 hour before serving.
Notes
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
- Starting the potatoes in cold water helps them cook evenly.
- Chilling the potato salad before serving helps the dressing thicken and the flavors blend together.
- Garnish with extra bacon, parsley, or scallions before serving if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 385kcal