Description

This Steakhouse Potato Salad Loaded recipe is a creamy, flavorful side dish featuring tender red potatoes mixed with a tangy mayonnaise-based dressing, crisp bacon, sharp cheddar cheese, and fresh herbs. Perfect for potlucks, barbecues, or family dinners, it combines classic steakhouse flavors and hearty ingredients for a satisfying and delicious salad.

Ingredients

Potatoes

2 pounds red potatoes (washed and cubed)

Dressing

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard

Mix-ins

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

Seasoning & Garnish

Salt and black pepper, to taste
Chopped chives or sliced green onions (optional garnish)

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Instructions

Cook Potatoes: Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat and cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain the potatoes in a colander and allow them to cool to room temperature. You may peel them or leave the skin on depending on your preference.
Prepare Dressing: In a large bowl, combine mayonnaise, sour cream, dijon mustard, and apple cider vinegar. Mix thoroughly until the dressing is smooth and creamy.
Combine Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles into the bowl with the dressing. Gently stir everything together until well combined. Season with salt and black pepper to taste.
Chill & Blend Flavors: Cover the bowl using plastic wrap or a lid, and refrigerate the salad for at least 1 hour. This resting time allows the flavors to meld and the ingredients to absorb the dressing fully.
Garnish & Serve: Just before serving, garnish the potato salad with chopped chives or sliced green onions if desired. Note that it’s best to serve this salad within 1 to 4 hours of refrigeration to prevent the potatoes from absorbing too much dressing. If needed, add a little more mayonnaise to moisten before serving.

Notes

Red potatoes work best for this salad due to their waxy texture, which holds shape after boiling.
Keep the potato skins on for added texture and nutrients, or peel if preferred.
Bacon can be substituted with turkey bacon for a leaner option.
The salad is best served chilled but shouldn’t be refrigerated for more than 4 hours before serving.
Adjust the amount of mayonnaise as needed to maintain the desired creaminess if the potatoes absorb the dressing.