Steakhouse Potato Salad

This Steakhouse Potato Salad is the ultimate side dish for any barbecue or weeknight dinner. Tender red potatoes are tossed in a rich and tangy dressing made with sour cream, mayonnaise, Dijon mustard, and apple cider vinegar for the perfect balance of creaminess and bite.

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Course: Side

Cuisine: American

Keyword: steakhouse potato salad

Prep Time: 15

Cook Time: 20

chill time: 1

Total Time: 1 45

Servings: people

Ingredients

2 lbs of red potatoes cubed
¼ cup of sour cream
½ cup of mayonnaise
2 tablespoon Dijon mustard
2 tablespoon apple cider vinegar
6 strips of cooked bacon chopped into small pieces
1 red onion diced
1 cup of cheddar cheese
¼ cup of chopped dill pickles
1 teaspoon of salt and pepper
¼ cup of chopped parsley
¼ cup of scallions

Instructions

Add the chopped potatoes to a pot and add cold water, bring the water to a boil over a medium to high heat, cook for 10-15 minutes or until a fork can pierce easily. Drain the potatoes and let them cool to room temperature. This prevents the dressing from becoming runny.
In a medium bowl add the sour cream, mayonnaise, Dijon and apple cider vinegar, whisk until it’s completely smooth and creamy.
To a large bowl add the cooled potatoes, bacon, onion, cheddar cheese, pickles, salt and pepper, and the dressing. Stir carefully trying not to break or mash the potatoes, stir until completely coated.
Add the parsley and stir again. Wrap in plastic wrap and chill in the fridge for 1 hour. Serve and enjoy!

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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