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Steakhouse Potato Salad

Steakhouse Potato Salad: Creamy Comfort in Every Bite

This Steakhouse Potato Salad is a creamy, flavor-packed side dish featuring tender red potatoes, zesty Dijon mustard, savory bacon, and crunchy dill pickles.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds red potatoes The base of the salad, providing a firm texture and a buttery flavor.
  • 6-8 strips crispy bacon Offers saltiness and crunch, a typical steakhouse flavor profile. Note: Turkey bacon can be used for a lighter option.
  • 1 cup sharp cheddar cheese Adds richness and depth. Note: Substitute with medium cheddar or a dairy-free option if needed.
  • ½ cup dill pickles Introduces acidity and crunch, balancing the creaminess. Note: Sweet pickles can be used for a different flavor.
  • 1 handful fresh herbs Enhances freshness and visual appeal. Note: Substitute with other herbs like dill or green onions.
For the Dressing
  • 2-3 tablespoons Dijon mustard Adds creaminess and a tangy kick to the dressing. Note: Can substitute with yellow mustard for a milder taste.
  • 1 cup mayonnaise Forms the creamy base of the dressing. Note: Greek yogurt can be used for a lighter version.

Equipment

  • Large Pot
  • colander
  • Mixing Bowl
  • whisk
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Place your red potatoes in a large pot and cover them with cold, salted water. Heat on high until boiling, then reduce to a simmer for about 15-20 minutes, or until the potatoes are fork-tender but firm. Drain the potatoes in a colander and let them cool completely.
  2. In a medium mixing bowl, combine 1 cup of mayonnaise and 2-3 tablespoons of Dijon mustard. Use a whisk to blend the ingredients until the mixture is smooth and creamy.
  3. Once the cooled red potatoes are ready, chop them into bite-sized pieces and add them to the bowl with the dressing. Fold in crispy bacon, cheddar cheese, and dill pickles. Gently toss until all the ingredients are even.
  4. Add chopped fresh herbs to the mixture, seasoning with salt and pepper to taste. Stir gently, ensuring the fresh herbs brighten up the salad.
  5. Transfer the salad to an airtight container or cover the bowl with plastic wrap. Refrigerate for at least 1 hour.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Allow your salad to chill for at least an hour; this helps the flavors meld and results in a more delicious final product.

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