This potato salad has been a summer staple at our table for years, showing up at backyard barbecues, holiday picnics, and weeknight dinners when we want something comforting but bright. I first put this combination together the summer I learned how to grill a decent steak; I wanted a side that could stand up to a charred ribeye without stealing the show. The result is a creamy, tang-forward salad with tender red potato cubes, crisp bacon, sharp cheddar, and a dressing that balances mayonnaise and sour cream with apple cider vinegar and Dijon mustard.

What makes this version special is the texture contrast. The potatoes are cooked just until fork-tender so they hold their shape, the bacon adds crunch and smoky depth, and the pickles and vinegar keep each bite lively so the richness never feels heavy. I often make a double batch when family is coming because it disappears quickly. For a steak night, spoon this next to a simply seasoned, high-heat-seared steak and watch how the savory juices and creamy salad create a perfect balance on the plate.

Ingredients

• Red potatoes (2 lb): Choose firm, waxy red potatoes so the cubes hold their shape after boiling. I like small new red potatoes for their thin skins and buttery texture; no need to peel unless you prefer it.
• Mayonnaise (1/2 cup): Use a good-quality, full-fat mayonnaise for creaminess. If you prefer a lighter salad, substitute half with plain Greek yogurt but expect a tangier finish.
• Sour cream (1/4 cup): Adds a silky tang that balances the mayo. Regular sour cream gives the best mouthfeel; light versions thin the dressing slightly.
• Apple cider vinegar (2 tbsp) and Dijon mustard (2 tbsp): These two provide bright acidity and a subtle heat. Use a smooth Dijon for the best emulsification and flavor lift.
• Red onion (1 small): Finely chopped red onion adds a sharp, crisp bite. For a milder touch, soak the onion in cold water for 10 minutes and drain before mixing.
• Bacon (5 strips), cooked and crumbled: Thick-cut bacon yields great texture and smoky depth. Cook until crisp to contrast with the tender potatoes.
• Shredded cheddar (1 cup): Sharp cheddar brings savory richness. Use freshly shredded cheese for better melting and flavor.
• Parsley (1/4 cup) and chopped dill pickles (1/4 cup): Parsley brightens the dish while pickles add briny crunch; finely chop pickles so they distribute evenly.
• Salt and pepper: Season in stages—salt the potato water and adjust final seasoning after chilling since flavors intensify as the salad rests.
• Optional: Chives or green onions, thinly sliced for garnish and a fresh onion note.

Instructions

Prepare the potatoes: Place cubed red potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12 to 15 minutes depending on cube size. Drain in a colander and spread on a sheet pan to steam off excess moisture for 5 minutes. You want them warm but not falling apart when tossed. Cook the bacon: While potatoes cook, bake bacon strips on a rimmed baking sheet at 400 degrees F for 15 to 18 minutes until crisp, or pan-fry until evenly browned. Transfer to a paper towel-lined plate, cool, then crumble. Reserve a tablespoon of bacon fat if you like to add for an extra smoky layer to the dressing. Make the dressing: In a large bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or seasoning; the dressing should be creamy with a noticeable but not overpowering tang. Combine and chill: Add warm potatoes to the dressing and gently fold to coat. Fold in 1 small chopped red onion, 5 strips crumbled bacon, 1 cup shredded cheddar, 1/4 cup chopped parsley, and 1/4 cup chopped dill pickles. Transfer to an airtight container and refrigerate at least 1 hour so flavors meld. Serve chilled or slightly cool. Finish and serve: Before serving, taste and adjust salt and pepper. Garnish with chopped chives or green onions. Plate alongside a grilled or pan-seared steak; the creaminess complements the steak's char and juices beautifully.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 3 days. If you plan to make it ahead for a party, assemble it the night before and keep it chilled; add fresh herbs and any delicate garnish just before serving. For best texture, do not freeze because mayonnaise and sour cream separate when thawed. If you have leftover salad, stir gently before serving, as the dressing may firm up when cold. Keep any steak or meat accompaniments separate and only combine on the plate to maintain peak texture.

Ingredient Substitutions

For a lighter version, swap half the mayonnaise for plain Greek yogurt or use a light mayonnaise. To make it vegetarian, replace bacon with smoked tempeh crumbles or roasted chickpeas for crunch. If dairy is an issue, omit sour cream and cheddar and increase Dijon and pickles for tang; use dairy-free mayonnaise to retain creaminess. For extra herbiness use dill in place of parsley. Swapping red potatoes for Yukon Golds gives a creamier mouthfeel but they will break down more easily, so reduce cooking time slightly.

Serving Suggestions

This salad shines as a side to grilled steaks, such as ribeye or sirloin, and also pairs well with barbecued chicken, pork chops, or a simple grilled vegetable platter. For a composed plate, slice steak against the grain and serve a generous spoonful of salad alongside, garnishing with a sprig of parsley and a dusting of cracked black pepper. It also works as a hearty sandwich filling when scooped into a buttered roll and topped with arugula.

Cultural Background

Potato salads exist in many culinary traditions; this American-style version emphasizes creamy mayonnaise-based dressing, sharp cheddar, and smoky bacon—flavors shaped by backyard grilling culture and picnic traditions. Variations across regions swap in ingredients like eggs, celery, or sweet pickles. The inclusion of Dijon and apple cider vinegar reflects contemporary preferences for livelier dressings that cut through richness, a contrast to older recipes relying heavily on mayo alone.

Seasonal Adaptations

In summer, use fresh garden herbs like chives, parsley, and dill and add grilled corn for sweetness. In cooler months, swap dill pickles for roasted pickled beets or shallots and add roasted root vegetables for heartiness. For holiday gatherings, fold in chopped hard-boiled eggs and use smoked cheddar for a deeper flavor profile. Adjust temperatures and garnishes to match the season—serve slightly cooler in winter to retain comfort food feel.

Meal Prep Tips

Make the salad up to two days ahead; keep any fragile herbs separate and add them right before serving. Portion into meal prep containers for lunches, leaving room for a small steak or grilled protein on the side. Use shallow containers so the dressing chills evenly and flavors marry quickly. Reheat steak separately and serve cold salad with warm meat for a delightful temperature contrast.

Serving this dish has been a small ritual in our household; it signals good company and relaxed meals. I encourage you to adjust the tang and bacon level to suit your tastes and to pair it with a simply seasoned steak—sometimes the simplest pairings are the most memorable.