Description
This Steakhouse Potato Salad is a creamy and flavorful side dish perfect for any barbecue or gathering. Loaded with red potatoes, crispy bacon, sharp cheddar cheese, and tangy pickles, it’s a crowd-pleaser that is sure to impress.
Ingredients
Units
Scale
Potato Salad:
- 2 pounds red potatoes (washed & cubed)
- 1 small red onion, finely chopped
- 5 crispy cooked bacon strips, crumbled
- 1 cup shredded cheddar cheese (mild, medium, or sharp cheddar)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
- Salt & black pepper (to taste)
- Chopped chives or sliced green onions (optional garnish)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
Instructions
- Prepare Potatoes: Place potatoes into a large pot, cover with cold water, and boil for 10-15 minutes until fork-tender. Drain, cool, and peel if desired.
- Make Dressing: In a bowl, combine mayonnaise, sour cream, dijon mustard, and apple cider vinegar until creamy.
- Combine Ingredients: Add potatoes, red onion, bacon, cheese, parsley, and pickles to the dressing. Season with salt and pepper. Mix gently.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with chives or green onions before serving.
Notes
- Refrigerate for 1-4 hours maximum for best texture.
- Add more mayonnaise if needed to moisten after refrigeration.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
