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Steakhouse Potato Salad

This creamy, flavor-packed potato salad brings steakhouse vibes to your table, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs red potatoes, cubed Use red potatoes for a creamy texture.
  • ½ cup mayonnaise For a lighter option, use Greek yogurt.
  • ¼ cup sour cream Greek yogurt can be substituted.
  • 2 tbsp apple cider vinegar Adds tanginess.
  • 2 tbsp Dijon mustard For flavor depth.
  • 1 small red onion, chopped Can substitute with green onions if preferred.
  • 5 strips cooked bacon, crumbled Optional: Sub for smoked salmon for variation.
  • 1 cup shredded cheddar cheese Use sharp cheddar for more flavor.
  • ¼ cup chopped parsley Fresh herbs enhance the dish.
  • ¼ cup chopped dill pickles Add more for extra crunch.
  • Salt and pepper, to taste Adjust seasoning as preferred.
  • Optional: chives or green onions For garnish.

Method
 

Preparation
  1. Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat.
  2. Cook the potatoes for 10-15 minutes, or until fork-tender. Drain them in a colander and let them cool to room temperature.
  3. In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy.
Mixing
  1. Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and dill pickles to the bowl. Stir gently until everything’s combined.
  2. Season with salt and black pepper to taste. Remember to taste-test!
Chilling
  1. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving, allowing flavors to meld.
  2. Garnish with chopped chives or sliced green onions before serving, and a sprinkle of paprika for color if you like!

Notes

This potato salad keeps well in the fridge for up to 3-5 days. It can be made a day or two in advance. Stir before serving!