Steakhouse Potato Salad: The Ultimate Potato Salad Recipe
Introduction to Steakhouse Potato Salad
Are you looking for a side dish that’s both creamy and full of flavor? Look no further than this Steakhouse Potato Salad! Perfect for summer barbecues, potlucks, or even a hearty weeknight dinner, this recipe brings together the deliciousness of tender red potatoes, crispy bacon, and a tangy dressing that will have everyone asking for seconds. Let’s dive into this mouthwatering dish!
A Personal Story Behind My Steakhouse Potato Salad Journey
Growing up, potato salad was a staple at our family gatherings. My grandmother had her special recipe that she would whip up every time we had a barbecue. Over the years, I’ve made my own variations, but this Steakhouse Potato Salad recipe truly captures the essence of those family meals. It’s a dish that brings back warm memories and allows me to share that love with others.
What Makes This Steakhouse Potato Salad Recipe Special?
This recipe is not just any potato salad; it’s filled with hearty ingredients that create a satisfying dish. The combination of creamy mayonnaise and sour cream gives it a rich texture, while the apple cider vinegar and Dijon mustard add a delightful tang. The crumbled bacon and shredded cheddar cheese elevate the flavor profile, making it a standout side dish. Plus, this recipe is easy to prepare and can be made in advance, making it perfect for any occasion!
The Full Steakhouse Potato Salad Recipe
Ingredients
- 2 pounds red potatoes, washed and 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 beef bacon strips, crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
- Salt and black pepper, to taste
- Chopped chives or sliced green onions (optional garnish)
Instructions
- Boil the cubed red potatoes in a large pot of water until fork-tender, about 10-15 minutes. Tip: Make sure to not overcook the potatoes to keep them firm for the salad. Drain in a colander and let them cool to room temperature.
- In a large bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until creamy. Tip: Mix thoroughly to ensure an even distribution of flavors.
- Add the cooled potatoes, red onion, crumbled beef bacon, shredded cheese, parsley, and dill pickles to the bowl. Gently mix until well combined. Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 1 hour to meld the flavors. Tip: This step is essential for a flavorful salad, so don’t skip it!
- Before serving, garnish with chopped chives or green onions for a fresh touch.
Serving Suggestions and Variations for Steakhouse Potato Salad
This Steakhouse Potato Salad pairs wonderfully with grilled meats, such as steaks or burgers, making it an ideal side for summer cookouts. You can also serve it with fried chicken or as a part of a picnic spread. For variations, consider adding diced celery for extra crunch, or swap out the cheddar cheese for a different variety like pepper jack for a spicy kick. If you prefer a lighter version, use Greek yogurt instead of mayonnaise for a healthier twist!
Frequently Asked Questions About Steakhouse Potato Salad
Can I make this potato salad ahead of time?
Yes! This salad can be prepared a day in advance. Just store it in an airtight container in the refrigerator to keep it fresh.
How long does Steakhouse Potato Salad last in the fridge?
It can last for up to 3-4 days in the refrigerator. Always make sure to check for freshness before serving.
Can I add other ingredients to the salad?
Absolutely! Feel free to customize it with ingredients like hard-boiled eggs, green peas, or even avocado for a different taste and texture.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 1 hour 30 minutes
Calories per Serving: 320
Servings: 6
Steakhouse Potato Salad
Ingredients
Main Ingredients
- 2 pounds red potatoes, washed and cubed
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 small red onion, finely chopped
- 5 strips crispy cooked beef bacon, crumbled
- 1 cup shredded cheddar cheese
- 1 4 cup chopped fresh parsley
- 1 4 cup chopped dill pickles
- 1 to taste salt and black pepper
- 1 to taste chopped chives or sliced green onions (optional garnish)
Instructions
- Boil the cubed red potatoes in a large pot of water until fork-tender, about 10-15 minutes. Drain in a colander and let them cool to room temperature.
- In a large bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until creamy.
- Add the cooled potatoes, red onion, crumbled beef bacon, shredded cheese, parsley, and dill pickles to the bowl. Gently mix until well combined. Season with salt and pepper to taste.
- Cover the bowl and refrigerate for at least 1 hour to meld the flavors.
- Before serving, garnish with chopped chives or green onions for a fresh touch.