Description

This Steakhouse Potato Salad Loaded is a creamy, tangy, and flavorful side dish perfect for summer cookouts or hearty dinners. Made with tender red potatoes, crispy bacon, sharp cheddar cheese, and a rich dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, it’s a delightful combination of textures and tastes. Chopped pickles and fresh herbs add a refreshing tang and color, while optional chives or green onions make a beautiful garnish. This recipe is easy to prepare, requiring boiling potatoes and mixing simple ingredients, then chilling to allow the flavors to meld.

Ingredients

Scale

Potatoes

2 pounds red potatoes, washed and cubed

Dressing

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard

Add-ins

1 small red onion, finely chopped
5 strips crispy cooked bacon, crumbled
1 cup shredded cheddar cheese (mild, medium, or sharp)
1/4 cup chopped fresh parsley
1/4 cup chopped dill pickles

Seasoning and Garnish

Salt and black pepper, to taste
Chopped chives or sliced green onions (optional garnish)

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Instructions

Boil the Potatoes: Place the cubed red potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 10-15 minutes or until the potatoes are fork-tender. Drain the potatoes in a colander and allow them to cool to room temperature. You may choose to peel the potatoes or leave the skin on based on your preference.
Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Stir thoroughly until the mixture is smooth and creamy.
Combine Salad Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the dressing. Gently fold everything together until well combined, being careful not to mash the potatoes. Season with salt and black pepper to taste.
Chill and Marinate: Cover the bowl tightly with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour. This resting time allows the flavors to blend and develop fully.
Before Serving: Remove the potato salad from the refrigerator and garnish with chopped chives or sliced green onions if desired. If the potatoes have absorbed too much dressing after a few hours, stir in a little more mayonnaise to moisten the salad before serving. Note that it is best served within 1-4 hours after chilling for optimal texture and flavor.

Notes

You can leave the skin on the potatoes for extra texture and nutrients, or peel them if you prefer a creamier texture.
If you like your potato salad less tangy, reduce the amount of apple cider vinegar slightly.
Make sure to let the potatoes cool completely before mixing with the dressing to prevent it from becoming watery.
This salad is best enjoyed within 1-4 hours after chilling; longer refrigeration can cause the potatoes to soak up too much dressing.
For a vegetarian version, omit the bacon and consider adding roasted nuts or sunflower seeds for crunch.