Ultimate Steakhouse Potato Salad Side Dish for Summer Fun

This Steakhouse Potato Salad is a perfect, gluten-free side dish for summer gatherings with flavors of tender red potatoes, crispy bacon, and a creamy Dijon dressing.

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Prep Time 20

Cook Time 20

Chilling Time 1

Total Time 1 40

Servings: 8 servings

Course: Dishes

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pounds red potatoes or Yukon gold for a different flavor
8 slices bacon crispy
1 cup sharp cheddar cheese shredded, or Gouda or feta as alternatives
1 cup dill pickles diced, sweet pickles can be used
1/4 cup fresh herbs e.g., parsley or dill

For the Dressing

1/2 cup mayonnaise or Greek yogurt for a lighter version
2 tablespoons Dijon mustard or yellow mustard as a milder substitute
to taste salt
to taste pepper

Equipment

large pot
Mixing Bowl
Whisk
plastic wrap

Method

Preparation Steps

Wash potatoes under cold water. Boil in salted water for 15–20 minutes until fork-tender. Drain and cool before dicing.
In a mixing bowl, combine mayonnaise and Dijon mustard. Whisk until smooth, season with salt and pepper, and optionally add pickle juice.
Combine cooled diced potatoes with bacon, cheddar, pickles, and herbs in a large bowl. Fold in dressing gently.
Cover and chill in the refrigerator for at least 1 hour to allow flavors to meld.
Before serving, stir gently and garnish with leftover herbs or crumbled bacon.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

This salad can be prepared up to 24 hours in advance to enhance flavors. Store in an airtight container in the fridge for up to 3 days.

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