Irresistible Steakhouse Potato Salad
A delightful potato salad featuring tender red potatoes, creamy dressing, and crispy bacon, perfect for summer gatherings and every occasion.
Ingrédients
For the Salad
- 2 lbs red potatoes, cubed Cube into bite-sized pieces.
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
- 1/4 cup sour cream Can substitute with Greek yogurt for a lighter version.
- 2 tbsp apple cider vinegar Can substitute with lemon juice.
- 2 tbsp Dijon mustard
- 1 small red onion, chopped Can substitute with green onions if preferred.
- 5 strips cooked bacon, crumbled For a vegan version, use crispy tempeh or smoked coconut.
- 1 cup shredded cheddar cheese Substitute with a different cheese variety if desired.
- 1/4 cup chopped parsley For additional flavor.
- 1/4 cup chopped dill pickles
- Salt and pepper, to taste
- Optional: chives or green onions for garnish Adds extra flavor and color.
Instructions
Preparation
- Wash the red potatoes thoroughly to remove any dirt.
- Cube the potatoes into bite-sized pieces.
Cooking
- Place the cubed potatoes into a large pot and cover them with water.
- Bring the water to a boil and cook for 10-15 minutes until the potatoes are fork-tender but not mushy.
Assembly
- Carefully drain the cooked potatoes in a colander and let them cool to room temperature.
- In a separate bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk together until smooth.
- Add the cooled potatoes directly to the dressing and gently fold in the chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and dill pickles.
- Sprinkle salt and pepper to taste over the mixture.
- Cover the bowl and refrigerate the salad for at least an hour before serving.
- Garnish with optional chives or sliced green onions before serving.
Notes
Store in an airtight container in the fridge for 3 to 5 days. For a lighter version, consider using Greek yogurt instead of mayonnaise or sour cream. Customize as needed.