Print

Steakhouse Potato Salad Loaded

Steakhouse Potato Salad Loaded
Print Recipe

★★★★★

4.8 from 23 reviews

This Steakhouse Potato Salad Loaded recipe is a creamy, hearty side dish featuring tender red potatoes, crispy bacon, sharp cheddar cheese, and tangy dill pickles, all tossed in a rich dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Perfectly chilled and garnished with fresh herbs, it delivers classic steakhouse flavors ideal for picnics, BBQs, or as a satisfying accompaniment to your favorite grilled meats.

Ingredients

Scale

Main 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 bacon strips, crumbled
  • 1 cup shredded cheddar cheese (mild, medium, or sharp)
  • 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

  1. Cook Potatoes: Place the cubed red potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10-15 minutes or until the potatoes are fork-tender. Drain in a colander and let cool to room temperature. You can peel the potatoes if preferred, or leave the skin on for added texture and nutrients.
  2. Prepare Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk together until smooth and creamy, ensuring the flavors are well blended.
  3. Combine Salad Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles into the dressing. Gently fold all ingredients together until evenly coated, being careful not to mash the potatoes.
  4. Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour to allow the flavors to meld. Just before serving, garnish with chopped chives or sliced green onions for a fresh, vibrant touch.
  5. Serve Tips: Do not refrigerate the salad longer than 1 to 4 hours as the potatoes may absorb too much dressing and become dry. If needed, stir in additional mayonnaise to restore creaminess before serving.

Notes

  • Use red potatoes for the best texture and flavor balance.
  • For extra crispiness, cook bacon just before preparing the salad.
  • You can leave the potato skins on for more nutrients and rustic appearance.
  • Adjust seasoning with salt and pepper to your preference.
  • Best served chilled but not kept refrigerated for too long to maintain creaminess.
  • Optional garnishes like chives or green onions add fresh color and flavor.
  • Can be made a few hours ahead but avoid overnight refrigeration for freshness.

Nutrition

Keywords: steakhouse potato salad, loaded potato salad, red potato salad, bacon potato salad, creamy potato salad, summer side dish, picnic recipe, BBQ side

Find it online: https://messykitchenmagic.com/steakhouse-potato-salad-loaded/