Description
Creamy Steakhouse Potato Salad made with tender red potatoes, beef bacon, cheddar cheese, and a tangy dressing.
Ingredients
2 pounds red potatoes, cubed
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 small red onion, chopped
5 strips beef bacon, cooked and crumbled
1 cup shredded cheddar cheese
1/4 cup parsley, chopped
1/4 cup dill pickles, chopped
Salt and black pepper to taste
Chopped chives or green onions for garnish
Instructions
1. Place cubed potatoes in a pot, cover with cold water, and bring to a boil.
2. Cook for 10 to 15 minutes until fork tender, then drain and cool.
3. In a bowl, whisk mayonnaise, sour cream, mustard, and vinegar.
4. Add potatoes, onion, bacon, cheese, parsley, and pickles.
5. Mix gently until combined.
6. Season with salt and pepper to taste.
7. Refrigerate for at least 1 hour.
8. Garnish with chives or green onions before serving.
Notes
Use uniform potato cubes for even cooking.
Let potatoes cool before mixing.
Taste before adding extra salt.
Store in fridge up to 4 days.