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Steakhouse Potato Salad

Creamy Steakhouse Potato Salad: The Ultimate BBQ Side Dish

Elevate your BBQs with this creamy Steakhouse Potato Salad, a crowd-pleaser with tender potatoes and crispy bacon.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 pounds Red Potatoes waxy varieties recommended
  • 2 tablespoons Dijon Mustard or yellow mustard for milder taste
  • 4 slices Crispy Bacon can substitute with turkey bacon
  • 1 cup Sharp Cheddar Cheese or mild cheddar for a subtler taste
  • 1/2 cup Dill Pickles diced; sweet pickles as alternative
  • to taste Fresh Herbs (e.g., parsley, chives) choose your favorites
  • 1 cup Mayonnaise or Greek yogurt for healthier twist
For the Dressing
  • 1 teaspoon Salt adjust to taste after chilling
  • 1/2 teaspoon Black Pepper freshly cracked preferred

Equipment

  • Large pot
  • Medium bowl
  • mixing bowl
  • spatula
  • plastic wrap

Method
 

Preparation Steps
  1. Wash and scrub 2 pounds of red potatoes, boil until fork-tender (15-20 minutes), then cool completely.
  2. In a medium bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until smooth.
  3. Cut the cooled potatoes into bite-sized pieces, then fold in 4 slices of crumbled crispy bacon, 1 cup of sharp cheddar cheese, and 1/2 cup of diced dill pickles.
  4. Pour the prepared dressing over the potato mixture and gently fold everything together.
  5. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.

Notes

For best results, cool potatoes completely before adding dressing. Adjust seasoning to taste after chilling.