Steakhouse Potato Salad
A creamy, rich potato salad with hearty ingredients that's perfect for any gathering or weeknight meal.
Ingredients
For the Salad
- 2 lbs red potatoes, cubed Use any firm potatoes, but red potatoes hold up well.
- 1/2 cup mayonnaise You can use light mayonnaise for a healthier option.
- 1/4 cup sour cream Greek yogurt can be used for a healthier twist.
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard Yellow mustard can be used as a substitute.
- 1 small red onion, chopped
- 5 strips cooked bacon, crumbled Turkey bacon can be used as a lighter option.
- 1 cup shredded cheddar cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped dill pickles
- to taste salt and pepper
- Optional: chives or green onions for garnish
Instructions
Cooking Potatoes
- Place the cubed red potatoes in a pot and cover with water.
- Bring to a boil over medium-high heat and cook for 10-15 minutes until fork-tender.
- Drain the potatoes and let them cool.
Making the Dressing
- In a large bowl, mix together the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until smooth and creamy.
Combining Ingredients
- Add the cooled potatoes to the dressing.
- Stir in the chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and dill pickles.
- Stir gently to combine all ingredients, seasoning with salt and pepper to taste.
- For best flavor, refrigerate for at least 1 hour before serving.
- Garnish with chives or green onions if desired.
Notes
Leftover Steakhouse Potato Salad can be stored in the fridge for up to 3 days or frozen for about a month. To reheat, use an air fryer or oven at 350°F for a few minutes to maintain crispness.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 8gFat: 35gSaturated Fat: 8gSodium: 600mgFiber: 3gSugar: 2g
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