Description
A creamy, flavor-packed potato salad bursting with flavors inspired by classic steakhouses, featuring crispy bacon and sharp cheddar cheese.
Ingredients
Scale
- 2 lbs red potatoes, cubed
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 small red onion, chopped
- 5 strips cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ¼ cup chopped parsley
- ¼ cup chopped dill pickles
- Salt and pepper, to taste
- Optional: chives or green onions for garnish
Instructions
- Place the cubed red potatoes into a large pot, cover with cold water, and bring to a boil over medium-high heat.
- Cook the potatoes for 10-15 minutes, or until fork-tender. Drain and let cool.
- In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- Once the potatoes have cooled, combine them with the dressing in the bowl.
- Add the red onion, crumbled bacon, cheddar cheese, chopped parsley, and dill pickles. Stir gently.
- Season with salt and pepper to taste.
- Cover and chill in the refrigerator for at least one hour before serving.
- Garnish with chopped chives or green onions before serving.
Notes
Prepare a day ahead for maximum flavor absorption. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: potato salad, side dish, creamy salad, summer recipe, steakhouse