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Steakhouse Potato Salad Loaded

A hearty, creamy red potato salad packed with crispy bacon, cheddar cheese, and green onions in a rich sour cream dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Steakhouse
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 3 lbs red potatoes unpeeled, cubed
  • 1 lb bacon cooked and crumbled
  • 2 cups cheddar cheese shredded
  • 1 bunch green onions sliced
Dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper

Equipment

  • Large pot
  • Colander
  • Mixing bowls
  • Frying pan
  • Chef's knife

Method
 

  1. Boil cubed potatoes in salted water for 10-15 minutes until tender.
  2. Drain potatoes and drizzle with apple cider vinegar while hot. Let cool completely.
  3. Fry bacon until crispy, drain fat, and crumble.
  4. Whisk sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper in a bowl.
  5. Combine cooled potatoes, dressing, 3/4 of bacon, cheese, and onions.
  6. Gently fold until potatoes are evenly coated.
  7. Top with remaining bacon, cheese, and onions before serving.
  8. Chill for at least 1 hour for best flavor.

Notes

Ensure potatoes are fully cooled before adding dressing to prevent separation.