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Steakhouse Potato Salad Ingredients Recipe

Steakhouse Potato Salad Ingredients Recipe
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★★★★★

5.2 from 10 reviews

This Steakhouse Potato Salad is a creamy, flavorful side dish perfect for complementing grilled meats, sandwiches, and barbecue meals. Made with tender red potatoes, a tangy and rich dressing of mayonnaise and sour cream, and enhanced by bacon, cheddar cheese, red onion, fresh herbs, and dill pickles, this salad offers a satisfying blend of textures and tastes. Easy to prepare and ideal for beginner cooks, it’s a versatile dish that brings a classic steakhouse feel to your table.

Ingredients

Scale

Base Ingredients

  • 2 lbs red potatoes, cubed (about 1-inch cubes)
  • ½ cup mayonnaise (full-fat recommended)
  • ¼ cup sour cream (full-fat recommended)
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard

Steakhouse Mix-Ins

  • 1 small red onion, finely chopped
  • 5 strips cooked bacon, crumbled
  • 1 cup shredded cheddar cheese (mild, medium or sharp)
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped dill pickles

Seasoning and Garnish

  • Salt and freshly ground black pepper, to taste
  • Optional: chopped chives or sliced green onions for garnish
  • Optional: paprika for garnish

Instructions

  1. Cook the 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. Once boiling, cook the potatoes for 10-15 minutes, or until they are fork-tender, meaning a fork can easily pierce them. Drain the potatoes in a colander and let them cool to room temperature to prevent a runny dressing and maintain creaminess in the salad.
  2. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. For an extra smooth texture, you can use a hand mixer.
  3. Combine Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles to the bowl with the dressing. Gently fold the ingredients together to combine, taking care not to mash the potatoes so they retain their shape.
  4. Season to Taste: Season the salad with salt and black pepper as needed, tasting first because the bacon and pickles contribute saltiness. Adjust seasoning according to your preference.
  5. Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour to allow the flavors to meld and the dressing to thicken slightly.
  6. Garnish and Serve: Just before serving, garnish with chopped chives or sliced green onions for a fresh, vibrant touch. Optionally, sprinkle with paprika for added color and presentation.

Notes

  • Cut potatoes into uniform 1-inch cubes for even cooking.
  • Start cooking potatoes in cold water to ensure they cook evenly.
  • Test potato doneness with a fork; they should be tender but not falling apart.
  • Allow potatoes to cool completely before adding dressing to prevent a watery salad.
  • Whisk dressing ingredients thoroughly to create a smooth, creamy base.
  • Mix salad gently to preserve potato texture and shape.
  • Adjust salt and pepper seasoning carefully, considering the bacon and pickles add salt.
  • Chill the salad adequately to meld flavors and improve texture.

Nutrition

Keywords: potato salad, steakhouse potato salad, creamy potato salad, bacon potato salad, picnic side dish, barbecue sides, easy potato salad recipe, beginner-friendly

Find it online: https://kitchenwithkai.com/steakhouse-potato-salad-ingredients-recipe/