Copycat Steakhouse-Style Potato Salad
This creamy potato salad is reminiscent of fun backyard barbecues, offering a delightful combination of flavors and a comforting texture that everyone can enjoy.
Equipment
- large pot
- mixing bowl
Ingredients
- 2 pounds red potatoes washed and cut into cubes
- 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 strips cooked bacon crumbled
- 1 cup shredded cheddar cheese your choice of mild, medium, or sharp
- 1/4 cup fresh parsley chopped
- 1/4 cup dill pickles chopped
- Salt to taste
- Black pepper to taste
- Chives or green onions optional garnish
Instructions
- Begin by placing the cubed red potatoes into a large pot and cover with cold water. Bring it to a boil over medium-high heat and cook for about 10 to 15 minutes, until tender. Drain thoroughly and let cool completely.
For the Dressing:
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until you achieve a smooth and creamy consistency.
- Once the potatoes have cooled, add them to the bowl with the dressing. Mix in red onion, crumbled bacon, shredded cheddar cheese, parsley, and dill pickles. Stir gently to blend the ingredients while ensuring the flavors are evenly distributed. Season with salt and pepper according to your taste preference.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least one hour to allow the flavors to meld. Just before serving, consider garnishing with chopped chives or sliced green onions for added freshness.
Notes
Avoid refrigerating the salad for longer than 1 to 4 hours before serving to maintain its creamy texture. If necessary, add extra mayonnaise to restore creaminess.