This salad began as my answer to a steakhouse craving on a summer evening when the grill was already hot and the sides needed to be bold enough to stand next to ribeyes. I wanted the comfort of a loaded baked potato but with the cool, creamy ease of a picnic salad. The first time I tossed this together, the smoky bacon, sharp cheddar, and tangy dressing clung to tender red potatoes in the best way, and it instantly felt like a new family staple. What makes this version special to me is the thoughtful balance of textures. The red potatoes hold their shape but remain soft and fluffy, the bacon adds a crunchy, savory pop, and the cheddar brings richness that melts slightly into the dressing. The dill pickles and cider vinegar brighten each bite so it never feels heavy. I first served it alongside grilled tri-tip for a backyard birthday and watched everyone keep circling back for more. Cold salads rarely get the spotlight, but this one steals the show.

Ingredients

• Red potatoes: Choose small to medium red potatoes with smooth skins. They hold shape after boiling and bring a creamy interior with a slightly sweet flavor. Leave skins on for color and texture.
• Mayonnaise: A full-fat mayo like Duke’s or Hellmann’s gives body and a silky finish. Avoid light mayo if you want a classic steakhouse flavor and stable emulsion.
• Sour cream: Adds tang and a cool creaminess that lightens mayo’s richness. Full-fat sour cream blends best and prevents a watery dressing.
• Dijon mustard: Provides gentle heat and depth. Look for smooth, traditional Dijon for the right balance without overwhelming spice.
• Apple cider vinegar: Brightens the dressing and enhances the potato’s natural sweetness. Raw or filtered both work; start with the listed amount, then adjust to taste.
• Red onion: Finely chopped for a crisp bite and color. Rinse briefly under cold water if you want a milder flavor while keeping crunch.
• Bacon: Cook until deeply crisp for clean, smoky crunch. Thick-cut pork bacon holds texture best once mixed with the dressing.
• Cheddar cheese: Shredded mild, medium, or sharp. Sharp cheddar gives the boldest steakhouse note; grate from a block for the smoothest melt.
• Fresh parsley: Chopped flat-leaf parsley adds herbal freshness that keeps the salad from feeling heavy.
• Dill pickles: Finely chopped for salty-tangy pops. Use classic dills or kosher dills, not sweet pickles.
• Salt and black pepper: Season gradually and taste as you go. Freshly ground pepper brings aromatic warmth.
• Chives or green onions: Optional garnish that adds a gentle onion note and a fresh, bright finish.

Instructions

Cook the potatoes: Place cubed red potatoes in a large pot and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat and cook 10 to 15 minutes until fork-tender but not crumbly. Drain in a colander and let cool to room temperature. Peel if desired, or leave skins on for color and texture. Whisk the dressing: In a large bowl, whisk mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. The mixture should look glossy and thick enough to cling to a spoon. Taste and adjust acidity with a splash more vinegar if you like extra tang. Fold and season: Add cooled potatoes, finely chopped red onion, crumbled crisp bacon, shredded cheddar, parsley, and chopped dill pickles to the bowl. Fold gently with a spatula to prevent breaking the potatoes. Season with salt and freshly ground black pepper to taste, adjusting in small pinches. Chill and serve: Cover and refrigerate for at least 1 hour to let flavors meld. For best texture, serve within 1 to 4 hours. If the potatoes absorb dressing during the chill, fold in a spoonful or two of mayonnaise just before serving. Garnish with chives or green onions.

Storage Tips

For peak texture, chill the assembled salad for 1 to 4 hours before serving. Beyond that window, the potatoes gradually absorb dressing and can feel drier. If you need to hold it longer, reserve 1/3 cup of dressing separately and fold it in right before serving to refresh the creaminess. Store in a shallow, airtight container so the salad cools quickly and evenly. Keep refrigerated at or below 40 degrees F, and avoid leaving it out for more than 2 hours. This salad does not freeze well because the dressing can separate and the potatoes turn mealy. To revive leftovers, add a spoonful of mayo and a splash of vinegar, then toss gently.

Ingredient Substitutions

If you prefer a lighter base, swap half the sour cream with plain whole-milk Greek yogurt. Use turkey bacon or a crisp plant-based bacon for a pork-free version. Colby Jack or Monterey Jack can replace cheddar if you want milder flavor; use the same 1 cup. No dill pickles on hand? Try 2 tablespoons of dill relish or 1 tablespoon capers for a briny pop. Yellow mustard works in a pinch for Dijon, but start with 1 tablespoon and taste before adding more. White wine vinegar or red wine vinegar can substitute for apple cider vinegar; begin with 1 tablespoon, then adjust to taste. Scallions can stand in for red onion when you want a softer onion bite.

Serving Suggestions

This salad loves company. Serve it with grilled ribeye, tri-tip, or burgers for a steakhouse-style cookout, or pair with barbecue chicken, smoked sausages, or salmon for a versatile spread. A sprinkle of fresh chives or green onions and a final shower of sharp cheddar make it presentation-ready. For a buffet, set out toppings like extra bacon crumbles, hot sauce, and pickled jalapenos so guests can customize heat and crunch. I also love plating it over crisp romaine leaves for contrast, with sliced tomatoes and a few dill spears on the side. It is equally at home at game-day gatherings and holiday roasts.

Cultural Background

Loaded baked potatoes have long been a steakhouse staple across the United States, a comforting canvas for sour cream, bacon, cheese, and chives. Potato salad, with roots in European and particularly German traditions, migrated into American cookouts and deli cases as a chilled, creamy side. This dish marries the two ideas: hearty steakhouse toppings folded into a classic American-style potato salad. You get the best of both worlds, the nostalgia of a steakhouse side and the portable ease of a picnic salad. It is a natural evolution that feels familiar yet fresh.

Seasonal Adaptations

In summer, toss in 1/2 cup grilled corn kernels and a little extra cider vinegar for sweetness and brightness. In fall, roast the potatoes briefly at 425 degrees F for 10 minutes after boiling to concentrate flavor and add a light char before dressing. For winter holidays, fold in 1/4 cup chopped roasted red peppers and a pinch of smoked paprika for a festive look. Game-day fans can stir in 1 finely chopped jalapeno and 1/4 teaspoon cayenne for heat. The base is sturdy, so seasonal swaps slide right in without compromising texture.

Meal Prep Tips

Boil the potatoes up to a day ahead and refrigerate in a sealed container once cooled. Cook bacon and store it in the fridge, then crumble just before assembling to keep it crisp. Mix the dressing in a jar and keep it chilled; it will be ready to pour and toss. For the best texture, combine everything 1 to 4 hours before serving. If you need to transport the salad, pack it in a shallow, airtight container with an ice pack. Keep a small container of extra dressing to refresh just before mealtime.

From busy weeknights to backyard cookouts, this steakhouse-style potato salad brings familiar comfort with just enough punch to turn heads. Make it once, tweak it to your taste, and watch it become the dish everyone asks you to bring again and again.