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Creamy Steakhouse Potato Salad

A creamy, flavor-packed potato salad with red potatoes, crispy bacon, and savory dressing, perfect for summer barbecues or family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs red potatoes, cubed Waxy potatoes like red or Yukon Gold work best.
  • ½ cup mayonnaise Hellmann’s is recommended for richness.
  • ¼ cup sour cream Full-fat is preferred for creaminess.
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 small red onion, chopped finely
  • 5 strips cooked bacon, crumbled Wright’s or Oscar Mayer are good options.
  • 1 cup shredded cheddar cheese Sharp cheddar is best.
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped dill pickles Adjust to taste.
  • Salt and pepper, to taste
  • Optional: Chopped chives or green onions for garnish

Method
 

Cooking the Potatoes
  1. Place the cubed red potatoes into a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 10-15 minutes, or until fork-tender. Drain and let cool.
Preparing the Dressing
  1. In a large bowl, mix together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until creamy. For a smoother texture, use a hand mixer.
Combining Ingredients
  1. Add cooled potatoes, red onion, bacon, cheddar cheese, parsley, and dill pickles to the dressing. Stir gently, taking care not to mash the potatoes.
Seasoning & Chilling
  1. Season with salt and pepper and adjust to taste. Cover and refrigerate for at least 1 hour before serving.
Garnishing
  1. Garnish with chives or green onions before serving.

Notes

This salad can be made a day in advance for the best flavor. Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.