Steakhouse Potato Salad
A creamy and flavorful potato salad with crispy bacon and tangy dressing.
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.
Notes
For a tangier flavor, increase the amount of apple cider vinegar slightly.