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Steakhouse Potato Salad

A creamy, loaded potato salad packed with crispy bacon, sharp cheddar cheese, red onions, and a rich sour cream and mayonnaise dressing. The ultimate BBQ side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 35 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Potato Salad Base
  • 3 lbs red potatoes washed and cut into 1-inch chunks
  • 8 slices thick-cut bacon cooked crispy and crumbled
  • 1.5 cups sharp cheddar cheese shredded
  • 0.5 cup red onion finely diced
  • 0.25 cup fresh parsley chopped
Creamy Dressing
  • 1 cup mayonnaise full-fat preferred
  • 0.5 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tsp salt plus more for boiling potatoes
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Large Pot
  • Colander
  • Large mixing bowl
  • Skillet or baking sheet

Method
 

  1. Place diced red potatoes in a large pot and cover with cold water. Generously salt the water.
  2. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are fork-tender but not mushy.
  3. Drain the potatoes thoroughly and spread them out to cool completely to room temperature.
  4. While potatoes cool, cook the bacon until crisp. Drain excess fat and crumble into bite-sized pieces.
  5. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and black pepper until smooth.
  6. Add the cooled potatoes, crumbled bacon, shredded cheddar cheese, diced red onion, and chopped parsley to the dressing.
  7. Gently fold the ingredients together until everything is evenly coated, being careful not to mash the potatoes.
  8. Cover tightly and chill in the refrigerator for at least 2 hours (or overnight) before serving.

Notes

Make sure the potatoes are completely cooled before mixing with the dressing to prevent the mayonnaise from separating.