Steakhouse Potato Salad

5 from 1 vote

A creamy, delicious loaded baked potato salad that will have everyone licking their lips and asking for more! Has everything you love in a loaded baked potato.

Prep Time15

Cook Time20

Total Time35

Course: Side

Cuisine: American

Keyword: Loaded Baked Potato Salad, Steakhouse Baked Potato

Servings: servings

Calories: 648kcal

Author: Wendi Spraker

Cost: $10

Equipment

1 cutting board
1 knife
measuring cups and spoons
mixing bowl
Spatula or wooden spoon.

Ingredients

4 lbs Red Potatoes Skin on, Quartered so that all pieces are about the same size.
¼ Cup Kosher Salt plus 1 tsp
2 Tbs Olive Oil
3 Tbs Cider Vinegar
1 Cup Dukes Mayonnaise
¾ Cup Sour Cream or Greek Yogurt
1 Tsp Ground Black Pepper
1 lb Bacon Fried Crispy and chopped
1 bunch green onions about 8 Green onions, chopped
2 Cups Sharp Shredded Cheddar Cheese
¼ Tsp Cayenne Pepper
⅓ Cup Granulated White Sugar

Instructions

In a 6 quart stock pot, fill ⅔ with water and set to boil on high.
Quarter the red potatoes and cut any larger potatoes so that the pieces are all about the same size (a little larger than bite size). Set aside.
When water is boiling, add ¼ Cup of Kosher salt to the water and then add the potatoes to the water very carefully. Boil potatoes until a fork can pierce the potato easily. Drain into a colander in the sink. Allow to sit until room temperature and then place into a large bowl.
Using a potato masher, mash the potatoes gently until most are about bite size pieces. It is ok if some are larger and some much smaller. When you are satisfied with the consistency of the potatoes, begin to add the other ingredients.
Add Olive oil, vinegar, mayo, sour cream, pepper, bacon pieces, green onions, cheese, cayenne and sugar all at once. Then, using a large spatula or spoon begin to gently mix until everything is mixed throughout.
Cover the bowl with plastic wrap or aluminum foil and place into the refrigerator overnight or at least for a few hours to allow the flavors to meld.
Serve Cold

Video

Notes

You do not need to remove the skin of the potatoes because it is thin and tasty and adds some color to your dish.
This recipe calls for kosher salt. If you are using table salt, use half of what the recipe indicates.
You don’t want to completely break up your potatoes when mixing so do so gently.
Always keep potato salad covered in the fridge because it will pick up off flavors in the fridge if there are any.

Substitutions

Potatoes - You can use any type of potato you prefer with this recipe, however, if you use Russets or a similar potato, you will need to peel it first. Yellow Gold and Red potatoes will not need to be peeled.
Kosher Salt - Table Salt can be used if you use ½. Himalayan or other types of larger chunk salt can be used at a 1:1 ratio.
Cider Vinegar - Can substitute a red wine vinegar without problem.
Mayonnaise- Use a high quality mayo. We prefer Dukes for this recipe but Hellmans, Blue Plate or Aldi Brand will work.
Sour Cream - Plain Greek Yogurt is a suitable substitute.
Bacon - It’s best to use real bacon but bacon bits will work if that is all you have.
Green Onions - Can substitute with chives and chopped sweet onions.

Nutrition