Steakhouse Creamy Potato Salad (Printable Version)
# What You'll Need:
→ Potatoes
01 -
900 grams red potatoes, cubed
→ Dressing
02 -
120 milliliters mayonnaise
03 -
60 milliliters sour cream
04 -
30 milliliters apple cider vinegar
05 -
30 milliliters Dijon mustard
→ Vegetables and Herbs
06 -
1 small red onion, chopped
07 -
15 grams fresh parsley, chopped
08 -
60 grams dill pickles, chopped
09 -
Optional: chopped chives or green onions
→ Proteins and Cheese
10 -
5 strips cooked beef bacon, crumbled
11 -
100 grams shredded sharp cheddar cheese
→ Seasoning
12 -
Salt and black pepper, to taste
# Step-by-Step Directions:
01 -
Wash and cube the red potatoes. Place them in a large pot, cover with cold water plus one inch above the potatoes, add a pinch of salt, and bring to a boil over high heat. Reduce heat and simmer until fork-tender, approximately 15 to 20 minutes.
02 -
Drain the cooked potatoes using a colander and allow them to cool for 10 to 15 minutes to prevent the salad from becoming mushy.
03 -
In a mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper. Whisk thoroughly until smooth and creamy.
04 -
Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and chopped pickles to the dressing. Gently fold the mixture with a spatula until all ingredients are evenly incorporated without breaking down the potatoes.
05 -
Cover the salad and refrigerate for at least one hour to allow the flavors to meld. Adjust seasoning with additional salt and pepper if needed before serving.
# Helpful Notes:
01 -
For best texture, ensure potatoes are fully cooled before mixing with dressing to avoid mushiness.
02 -
Uniform potato cubes promote even cooking.
03 -
Chilling the salad enhances flavor integration.