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Steakhouse Potato Salad

A creamy, loaded potato salad featuring tender chunks of potato, crispy bacon, cheddar cheese, and a rich sour cream and mayo dressing. The perfect BBQ side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, BBQ
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 lbs Yukon Gold potatoes washed, peeled (optional), and cut into 1-inch cubes
  • 1 tbsp white vinegar for drizzling on warm potatoes
  • 8 slices thick-cut bacon cooked crispy and crumbled
  • 1.5 cups cheddar cheese sharp, shredded
  • 0.5 cup red onion finely diced
  • 0.25 cup fresh chives chopped
Creamy Dressing
  • 0.75 cup mayonnaise full fat
  • 0.75 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 0.5 tsp black pepper freshly cracked
  • 0.5 tsp salt adjust to taste

Equipment

  • Large Pot
  • Colander
  • Skillet
  • Mixing bowls

Method
 

  1. Place cubed potatoes in a large pot and cover with cold water. Salt generously.
  2. Bring to a boil, then reduce heat and simmer for 10-15 minutes until fork-tender.
  3. Drain potatoes well. Drizzle with 1 tablespoon vinegar while hot. Let cool completely.
  4. While potatoes cool, cook bacon in a skillet until crispy. Drain and crumble.
  5. In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, garlic powder, salt, and pepper.
  6. In a large bowl, combine cooled potatoes, bacon, cheese, red onion, and chives (reserve some for topping).
  7. Pour dressing over the mixture and toss gently to coat.
  8. Refrigerate for at least 1 hour before serving to let flavors meld.
  9. Garnish with reserved bacon and chives before serving.

Notes

Soak red onions in cold water for 10 minutes before adding to reduce their bite.