This potato salad has been my go-to side for every steak night, backyard barbecue, and impromptu family gathering for years. I first combined these flavors on a humid summer evening when I wanted something that could stand up to a seriously charred ribeye. The result was a bowl of potatoes that felt indulgent but familiar, creamy from mayonnaise and sour cream, bright with mustard and apple cider vinegar, and textured with crumbled bacon and shredded cheddar. It became the side that people reached for first and asked for seconds on.

What makes this version special is the balance between cream and tang, the crunch of red onion, and the pickle bite that cuts through the richness. I prefer red potatoes here: they hold their shape when cubed and gently boiled, so you get bite-sized pieces instead of mash. This salad pairs beautifully with steak because it offers cool, savory relief next to hot, grilled meat. Over the years I have tweaked quantities and techniques so this dish is simple, reliable, and genuinely crowd-pleasing.

Ingredients

• Red potatoes, 2 pounds, cubed: Choose firm, unblemished red potatoes for even cooking and a waxy texture that holds its shape. I prefer medium red varieties from a local market; they are less starchy than russets and give a pleasant bite.
• Mayonnaise, 1/2 cup: Use a full-flavored brand such as Dukes or Hellmann's for richness. This is the backbone of the dressing and provides creaminess and sheen.
• Sour cream, 1/4 cup: Adds a cool tang and lightens the mayo. You can substitute plain Greek yogurt for a bit more protein and tang.
• Apple cider vinegar, 2 tablespoons: Brightens the overall flavor and prevents the salad from tasting overly rich. Use raw or unfiltered for deeper flavor.
• Dijon mustard, 2 tablespoons: Gives a gentle heat and emulsifying power to the dressing; French or whole grain Dijon both work well.
• Red onion, 1 small, chopped: Provides crisp bite and color; soak in cold water for 10 minutes if raw onion is too sharp.
• Bacon, 5 strips, cooked and crumbled: Use thick-cut smoked bacon for maximum flavor; cook until crisp for texture contrast.
• Shredded cheddar cheese, 1 cup: Sharp cheddar adds savory depth; shred from a block for best melting characteristics.
• Parsley, 1/4 cup, chopped: Bright herb note to lift the dish; flat-leaf parsley is my first choice.
• Dill pickles, 1/4 cup, chopped: Adds vinegar punch and crunchy contrast; choose crunchy pickles with good brine.
• Salt and pepper, to taste: Season carefully after combining; potatoes need a generous amount of salt during cooking and final seasoning.
• Optional: Chives or green onions for garnish and a delicate onion fragrance.

Instructions

Prepare the potatoes: Place the cubed red potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt and bring to a gentle boil over high heat. Reduce to a simmer and cook until the potatoes are tender when pierced with a fork, roughly 12 to 15 minutes depending on cube size. Avoid overcooking to prevent mealy texture. Drain in a colander and let cool 5 to 10 minutes until warm but not hot. Make the dressing: While the potatoes cook, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, 1/2 teaspoon salt, and a few grinds of black pepper in a medium bowl. Whisk until smooth and slightly glossy. Taste for acidity and adjust with an extra teaspoon of vinegar if you prefer brighter notes. A well-balanced dressing should be creamy with a clear tang. Prepare add-ins: Chop the red onion finely; if you want a milder onion flavor, soak the chopped onion in cold water for 10 minutes and drain. Cook bacon until crisp, drain on paper towels, and crumble. Shred the cheddar from a block for best texture and measure the chopped pickles and parsley. Having all components ready will make assembly quick and even. Combine gently: Place the warm potatoes in a large mixing bowl and pour the dressing over them while they are still warm so a bit of the dressing absorbs into the potato surface. Fold gently with a spatula to coat without breaking the cubes. Add chopped onion, half the crumbled bacon, shredded cheddar, chopped pickles, and parsley. Fold until everything is evenly distributed. Warm potatoes will take a bit of the dressing, producing a creamier finish. Chill and finish: Cover and chill for at least 1 hour to allow flavors to marry. Before serving, taste and season with additional salt and pepper as needed. Sprinkle remaining bacon on top along with extra parsley and optional chives or green onions for a fresh finish. Serve chilled or at cool room temperature alongside grilled steak or roasted vegetables.

Storage Tips

Store the potato salad in an airtight container in the refrigerator for up to three days. Use shallow containers to allow the salad to cool evenly and chill faster. If you need to freeze, note that mayonnaise and dairy do not freeze well, so freezing is not recommended. To reheat slightly for serving at room temperature, remove from the refrigerator 30 minutes before serving to take the chill off. If excess liquid accumulates after refrigeration, drain a tablespoon or two and stir in a fresh tablespoon of mayonnaise to restore creaminess.

Ingredient Substitutions

For a lighter version, swap half the mayonnaise for plain Greek yogurt which adds protein and tang. To make it vegetarian, omit bacon and add roasted sunflower seeds or smoked tofu cubes for savory texture. If you prefer a more mustard-forward profile, use whole-grain mustard in place of half the Dijon. For dairy-free versions replace sour cream with a dairy-free plain yogurt and choose vegan mayonnaise. Keep an eye on texture changes; yogurt-based dressings will be looser, so reduce the amount slightly.

Serving Suggestions

This salad pairs perfectly with grilled steak, pulled pork, or roasted chicken. Present it in a shallow bowl topped with crumbled bacon, additional shredded cheddar, and a sprinkle of chives for color. For a picnic serve alongside crusty bread, pickled vegetables, and a green salad. It also makes an excellent filling for a hearty sandwich when layered with sliced steak or seared mushrooms.

Cultural Background

Potato salads have long been a staple in American cookouts and picnics, with regional variations across the country. This version blends the classic creamy style common in the South with sharper notes from mustard and pickles, reflecting a trend toward brighter, more balanced sides that complement rich mains such as grilled steaks. The addition of cheese and bacon nods to neighborhood cookout traditions where generous, hearty ingredients celebrate communal meals.

Seasonal Adaptations

In summer use fresh garden herbs like dill and chives and serve chilled for the most refreshing result. In cooler months add warm, sautéed mushrooms instead of raw onion and use smoked cheddar for a cozier flavor. Holiday versions can incorporate roasted shallots or add a tablespoon of horseradish for a festive kick when paired with roasted beef.

Meal Prep Tips

For meal prep, cook the potatoes and assemble the dressing the day before. Keep the shredded cheddar and crumbled bacon separate and fold them in shortly before serving to preserve texture. Portion into individual containers for grab-and-go lunches and garnish with chives at serving time for freshness. Use freezer-safe containers for long-term storage of cooked potatoes without dressing if you plan to prep in bulk.

This salad is a true crowd-pleaser and a comforting anchor for any steak night or casual dinner. Make it your own with small tweaks, and enjoy how a simple bowl of potatoes can bring people back to the table.