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Steakhouse Potato Salad Loaded Recipe

Steakhouse Potato Salad Loaded Recipe
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★★★★★

5.2 from 16 reviews

This Steakhouse Potato Salad is a deliciously creamy and loaded twist on classic potato salad, featuring tender red potatoes, crispy bacon, sharp cheddar cheese, and a tangy mayo and sour cream dressing. Perfect as a hearty side for barbecues, picnics, or family dinners.

Ingredients

Scale

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

Add-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 and Garnish

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

Instructions

  1. Cook and prepare potatoes: Place the cubed red potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook for 10-15 minutes or until fork-tender. Drain the potatoes in a colander and allow them to cool to room temperature. You may peel the potatoes or leave the skin on depending on your preference.
  2. Prepare dressing: In a large mixing bowl, combine the mayonnaise, sour cream, dijon mustard, and apple cider vinegar. Stir well until the mixture is smooth and creamy.
  3. Combine ingredients: Add the cooled potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles into the bowl with the dressing. Gently fold the ingredients together until everything is evenly coated. Season the salad with salt and black pepper to taste.
  4. Refrigerate and garnish: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Just before serving, garnish with chopped chives or sliced green onions for a fresh finish.
  5. Serving tip: For best texture and flavor, do not refrigerate the salad for more than 1 to 4 hours before serving as the potatoes may absorb too much dressing and dry out. If needed, stir in a little more mayonnaise to restore creaminess before serving.

Notes

  • Use red potatoes for the best texture and flavor as they hold their shape well after boiling.
  • Crispy bacon adds a smoky, crunchy element; substitute with turkey bacon for a leaner option.
  • Adjust the amount of mayo or sour cream based on your preferred creaminess.
  • Add chopped celery or hard-boiled eggs for extra texture and flavor.
  • This salad is best served chilled but brought to room temperature slightly for enhanced flavor.
  • Store leftovers in an airtight container in the refrigerator and consume within 2 days.

Nutrition

Keywords: potato salad, steakhouse potato salad, loaded potato salad, red potatoes, bacon potato salad, creamy potato salad, picnic side dish

Find it online: https://cheflenacooks.com/steakhouse-potato-salad-loaded-recipe/