Steakhouse Potato Salad

A bowl of potato salad with a spoon in it for serving

Steakhouse Potato Salad is a creamy loaded version of classic potato salad. Soft red potatoes are smothered in a creamy dijon mustard dressing and then it's loaded with all the steakhouse mix-ins like bacon, shredded cheese, onion, and dill pickles. This potato salad is the best side dish recipe for any gathering, potluck, BBQ, or summertime picnic.

Course Side Dish

Cuisine American

Keyword steakhouse potato salad

Prep Time 15

Cook Time 20

Chill Time 1

Total Time 1 35

Servings

Calories 302kcal

Author Jessica - Together as Family

Ingredients

2 pounds red potatoes (washed & cubed)
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
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)

Instructions

Place potatoes into a large pot and cover the potatoes with cold water. Bring to a boil, over medium-high heat, once boiling cook for 10-15 minutes or until they are fork tender. Drain in a colander and let the potatoes cool to room temperature.
^{* You can peel the potato skin off or leave it on - either way works fine!}
2 pounds red potatoes
In a large bowl, mix together the mayonnaise, sour cream, dijon mustard, and apple cider vinegar until combined and creamy. Add the cooled cooked potatoes, red onion, bacon, shredded cheese, parsley, and dill pickles to the bowl. Stir together gently until combined well. Season with salt and pepper as needed.
1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 2 tablespoons dijon mustard
Add the cooled cooked potatoes, red onion, bacon, shredded cheese, parsley, and dill pickles to the bowl. Stir together gently until combined well. Season with salt and pepper as needed.
1 small red onion, 5 crispy cooked bacon strips, 1 cup shredded cheddar cheese, 1/4 cup chopped fresh parsley, 1/4 cup chopped dill pickles, salt & black pepper
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving so the flavors can blend. Garnish with chopped chives or sliced green onions before serving.
^{* I don't recommend refrigerating this for longer than 1-4 hours before serving as the potatoes will soak up the creamy dressing and the potato salad won't be as creamy. You can always add more mayonnaise to moisten it back up from the fridge.}
chopped chives or sliced green onions

Nutrition