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Steakhouse Potato Salad: Creamy, Flavor-Packed Side Dish

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This Steakhouse Potato Salad is a creamy, tangy delight that perfectly complements any grilled meat. With vibrant red potatoes and a rich dressing, it’s a nostalgic dish that brings everyone together.

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

Instructions

  1. 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.
  2. Drain the potatoes in a colander and let them cool to room temperature.
  3. In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy.
  4. Add the cooled cooked potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles to the bowl with the dressing. Stir gently until all ingredients are well combined.
  5. Season the potato salad with salt and pepper as needed. Taste the salad and adjust the seasoning to your preference.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving.
  7. Garnish with chopped chives or sliced green onions before serving.

Nutrition

Keywords: When cooking the potatoes, cut them into uniform pieces for even cooking. Allowing the salad to chill enhances the flavors, so prepare it a day ahead if possible.

Find it online: https://crumella.com/steakhouse-potato-salad-creamy-flavor-packed-side-dish/