Steakhouse Potato Salad

A creamy, flavor-packed potato salad that balances richness with tanginess, perfect as a side for grilled or roasted meals.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 1 15

Course Side Dish

Cuisine American

Servings 8 servings

Ingredients

Main Ingredients

2 lbs red potatoes, cubed Leave skins on for texture
½ cup mayonnaise Can substitute with light mayo or plain Greek yogurt
¼ cup sour cream Can substitute with crème fraîche or extra yogurt
2 tbsp apple cider vinegar apple cider vinegar also works
2 tbsp Dijon mustard
1 small red onion, finely chopped
5 strips cooked turkey bacon, crumbled For vegetarian swap, use smoked tempeh or roasted mushrooms
1 cup shredded cheddar cheese
¼ cup chopped parsley
¼ cup chopped dill pickles Bread-and-butter or dill pickles both work; adjust for sweetness
Salt and black pepper, to taste
Optional: chopped chives or sliced green onions for garnish

Instructions

Preparation

Place the cubed red potatoes in a large pot and cover with cold water.
Bring to a boil over medium-high heat, then cook for 10–15 minutes until fork-tender.
Drain the potatoes and spread them on a tray to cool to room temperature.

Dressing

In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
Add the cooled potatoes to the bowl with the dressing.

Mixing

Fold in the finely chopped red onion, crumbled turkey bacon, shredded cheddar, parsley, and chopped dill pickles.
Season with salt and black pepper as needed.

Chilling

Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Garnish with chopped chives or sliced green onions before serving.

Notes

Using red potatoes keeps the cubes intact and prevents the salad from getting gluey. Refrigerate leftovers in an airtight container for up to 3–4 days. Not recommended to freeze.

Keyword Creamy Salad, Grilled Accompaniment, Potato Salad, Steakhouse Salad, Summer Sides