Steakhouse Potato Salad Loaded (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds red potatoes (washed and cubed)
02 -
1/2 cup mayonnaise
03 -
1/4 cup sour cream
04 -
2 tablespoons apple cider vinegar
05 -
2 tablespoons dijon mustard
06 -
1 small red onion, finely chopped
07 -
5 crispy cooked bacon strips, crumbled
08 -
1 cup shredded cheddar cheese (mild, medium, or sharp)
09 -
1/4 cup chopped fresh parsley
10 -
1/4 cup chopped dill pickles
11 -
Salt and black pepper, to taste
12 -
Chopped chives or sliced green onions (optional garnish)
# Instructions:
01 -
Place potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 10-15 minutes or until fork-tender. Drain in a colander and let cool to room temperature. Peel or leave the skin on based on preference.
02 -
In a large bowl, mix mayonnaise, sour cream, dijon mustard, and apple cider vinegar until combined and creamy.
03 -
Add cooled potatoes, red onion, bacon, cheese, parsley, and dill pickles to the dressing. Stir gently until well combined. Season with salt and pepper as needed.
04 -
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to blend. Garnish with chopped chives or green onions before serving.
05 -
Do not refrigerate for longer than 1-4 hours before serving as the potatoes will absorb the dressing. Add more mayonnaise to moisten, if necessary, before serving.
# Notes:
01 -
For best results, allow the salad to chill for at least 1 hour before serving to enhance flavor blending.