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A creamy and flavorful potato salad featuring tender red potatoes, Dijon mustard dressing, crispy bacon, sharp cheddar cheese, and tangy dill pickles. Perfect as a make-ahead side dish for barbecues, picnics, or grilled steaks.

Ingredients

Scale
  • 2 lbs red potatoes, cut into 1-inch cubes
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 small red onion, finely chopped
  • 5 strips bacon, cooked crisp and crumbled
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup fresh parsley, chopped
  • ¼ cup chopped dill pickles
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: chopped chives or green onions for garnish

Instructions

  1. Cut red potatoes into uniform 1-inch cubes.
  2. Place cubed potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil over medium-high heat, and simmer for 10–15 minutes until fork-tender but still firm.
  3. Drain potatoes in a colander and spread on a tray to cool to room temperature.
  4. While the potatoes cool, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth; add black pepper and hold off on extra salt.
  5. Cook bacon until very crisp, drain on paper towels, and crumble.
  6. Finely chop red onion, dill pickles, and parsley (and chives or green onions if using). Shred cheddar if needed.
  7. Add cooled potatoes, chopped onion, crumbled bacon, shredded cheddar, chopped parsley, and chopped pickles to the dressing; fold gently to coat without mashing the potatoes.
  8. Taste and adjust seasoning with salt and freshly ground black pepper, being cautious as bacon and pickles add salt.
  9. Cover tightly and refrigerate for at least 1 hour (2–4 hours or overnight recommended) to let flavors meld.
  10. Before serving, give the salad a gentle stir and garnish with chopped chives or sliced green onions and an optional sprinkle of paprika.

Notes

Cut potatoes uniformly to ensure even cooking and prevent mushiness., Start cooking potatoes in cold water for even doneness., Do not overcook potatoes; they should be fork-tender but hold their shape., Cool potatoes fully before adding dressing to avoid a watery salad., Cook bacon until very crisp for texture and drain excess fat., Finely chop pickles and onions to distribute flavor evenly., If dressing thickens after chilling, stir and add milk or pickle juice to loosen., Vegetarian option: omit bacon and add smoked paprika, capers, or roasted mushrooms., Add hard-boiled eggs for a classic potato salad twist., Use pepper jack cheese and jalapeños to add spice., For a lighter salad, replace sour cream with Greek yogurt and use light mayo., Avoid freezing as texture deteriorates., Store leftovers refrigerated up to 3-4 days., Make ahead for best flavor as salad improves after chilling.

Nutrition

Find it online: https://sweetovenstories.com/steakhouse-potato-salad-a-creamy-flavor-packed-side-dish/