Description
Steakhouse Potato Salad Loaded is a creamy, flavorful side dish packed with red potatoes, crispy bacon, cheddar cheese, and a zesty dressing, perfect for barbecues or gatherings. This steakhouse-style potato salad is a crowd-pleaser.
Ingredients
- 2 pounds red potatoes (washed and cubed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 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
- Salt, to taste
- Black pepper, to taste
- Chopped chives or sliced green onions (optional garnish)
Instructions
- Place red potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 10-15 minutes or until fork-tender. Drain in a colander and let cool to room temperature. You can peel the potatoes or leave the skin on based on your preference for this loaded potato salad.
- In a large bowl, mix mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy. This forms the delicious dressing for your steakhouse potato salad loaded.
- Add cooled potatoes, red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the dressing. Stir gently until well combined. Season with salt and black pepper as needed to enhance the flavors of this hearty potato salad.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to blend. This chilling time is key for the best steakhouse potato salad loaded experience.
- Garnish with chopped chives or green onions before serving. Do not refrigerate for longer than 1-4 hours before serving as the potatoes will absorb the dressing. Add more mayonnaise to moisten, if necessary, before serving this delicious steakhouse potato salad.
Notes
- Adjust the quantity of mayonnaise based on your preference for creaminess in your loaded potato salad.
- For a low-calorie version, substitute Greek yogurt for sour cream.
- Feel free to add other vegetables like diced celery or bell peppers for extra crunch, making it a gourmet loaded potato salad.
- Let the potatoes cool completely before mixing them with the dressing for the best texture.
- Taste and adjust the seasonings before serving; sometimes a pinch of salt makes all the difference in this restaurant-style potato salad.
- Consider making this loaded potato salad a day ahead; letting the flavors meld overnight enhances the salad’s taste.
- For a spicy kick, add diced jalapeños or a dash of hot sauce to the dressing.
- Incorporate fresh herbs like dill or basil for an herbed delight.
- For a vegan version, use vegan mayonnaise and replace bacon with smoked tempeh or mushrooms.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
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