Description
This classic Steakhouse Potato Salad Loaded recipe features tender red potatoes tossed in a creamy dressing with tangy apple cider vinegar and dijon mustard, combined with crispy bacon, shredded cheddar cheese, fresh herbs, and pickles for a hearty and flavorful side dish perfect for gatherings and cookouts.
Ingredients
Scale
Potatoes
- 2 pounds red potatoes (washed and cubed)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
Add-ins
- 1 small red onion, finely chopped
- 5 crispy cooked bacon strips, crumbled
- 1 cup shredded cheddar cheese (mild, medium, or sharp)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
Seasoning and Garnish
- Salt and black pepper, to taste
- Chopped chives or sliced green onions (optional garnish)
Instructions
- Cook the Potatoes: Place the cubed red potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 10-15 minutes or until the potatoes are fork-tender. Drain them in a colander and let cool to room temperature. You can peel the potatoes or leave the skins on according to your preference.
- Prepare the Dressing: In a large bowl, combine the mayonnaise, sour cream, dijon mustard, and apple cider vinegar. Mix well until the dressing is creamy and thoroughly blended.
- Combine Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles to the dressing bowl. Gently stir everything together until all the ingredients are well coated and evenly distributed. Season with salt and black pepper to taste.
- Chill and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This chilling time allows the flavors to meld beautifully for a richer taste profile.
- Final Touch and Serving: Before serving, garnish the potato salad with chopped chives or sliced green onions if desired. Note that it is best to serve within 1-4 hours after refrigeration, as the potatoes tend to absorb the dressing over longer times. If needed, add a little more mayonnaise to restore creaminess before serving.
Notes
- Red potatoes can be peeled or unpeeled based on your texture preference.
- Allowing the potato salad to chill helps develop deeper flavors.
- Do not refrigerate for more than 4 hours before serving to prevent dryness; add more mayonnaise if needed.
- Use any sharpness level of cheddar cheese to customize taste.
- Optional garnish with chives or green onions adds freshness and color.
