
A creamy, savory red potato salad with bacon, cheddar, pickles, and herbs — the perfect cool side for grilled steak or backyard gatherings.

This potato salad is the kind of side dish that became a family tradition almost overnight. I first paired it with a thick, grilled ribeye at a midsummer cookout when I wanted something heartier than the classic mayonnaise-and-egg versions I grew up with. The combination of tender red potatoes, crisp bacon, sharp cheddar, crunchy pickles, and a tangy-smooth dressing struck the perfect balance of textures and flavors. It held up beautifully next to a juicy steak, and guests kept coming back for more until there was nothing left.
I discovered the final proportions after several tests on weekday dinners and weekend gatherings. The potatoes stay firm but tender, the dressing clings without being greasy, and the dill pickles add a bright counterpoint to the richness of the mayonnaise and sour cream. It is one of those dishes that travels well, improves after a few hours in the refrigerator, and always looks pretty on a platter. If you want a potato side that pairs as well with a grilled steak as it does with roasted chicken or a picnic sandwich, this is the one to make.
I remember serving this next to a bourbon-glazed steak for a neighborhood party; my neighbor asked for the recipe and then brought it to a cookout the next weekend. The dish always sparks conversation because it is comforting yet a little unexpected with pickles and cheddar joining the usual potato salad suspects.
My favorite part about this dish is how it complements a hearty steak without competing with it. The smoked bacon and sharp cheddar echo the char on the meat, while the pickles and vinegar brighten every bite. At family dinners this is the salad that disappears first because it feels indulgent but familiar.
Store leftovers in an airtight container in the refrigerator for up to four days. For best texture, place a piece of parchment between layers to avoid mashing. When reheating alongside steak, let the salad come to room temperature for 15 minutes for the best flavor and texture; do not microwave. If you need to freeze, portion into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator and expect some separation; stir gently and add a splash of mayonnaise or sour cream if needed.
Swap full-fat mayonnaise with a light mayonnaise or Greek yogurt to reduce calories, though the texture will be tangier and less rich. If you prefer no pork, replace bacon with smoked turkey bacon or roasted mushrooms for umami. For a dairy-free option, use a vegan mayonnaise and omit sour cream, or use a dairy-free sour cream substitute. Swap cheddars for a milder Monterey Jack or a tangy feta to change the flavor profile. Use cornichons instead of dill pickles for a smaller, sharper bite.
This salad pairs beautifully with grilled or pan-seared steak, especially cuts with some fat like ribeye or strip. Serve it alongside a simple green salad and grilled seasonal vegetables for a balanced plate. For a picnic, dress the salad lightly and pack extra bacon crumbles separately to maintain crunch. Garnish with chopped chives, sliced radish, or a sprinkle of smoked paprika for color. It also works as a topping for baked potatoes or as a hearty sandwich filling between toasted sourdough slices.
Potato salads have many regional variations across the United States and Europe. This version draws from classic American backyard-style salads where mayonnaise, bacon, and cheddar are common add-ins. Red potato salads are particularly popular in American Midwestern and Southern traditions because waxy potatoes maintain their shape when chilled. The use of pickles nods to German potato salad influences, where tangy vinegars and pickled elements provide balance to richer ingredients.
In summer, add fresh garden herbs like tarragon and basil and use new red potatoes for a sweeter note. In winter, make it heartier by mixing in roasted root vegetables or swapping parsley for roasted scallions. For holiday meals, add roasted garlic and a touch of whole-grain mustard for depth. Spring versions benefit from chopped asparagus tips and peas for color and brightness.
Prepare the dressing and bacon a day ahead to save time. Parboil the potatoes, cool, and refrigerate separately; finish by tossing with dressing and add-ins the morning of service. Portion into individual containers for lunch prep—use shallow containers to cool quickly in the fridge. Label containers with the use-by date and re-crisp bacon or add fresh herbs just before serving for the best texture.
This salad is one of those dishes that invites personalization while staying reliably crowd-pleasing. Whether beside a grilled steak at a backyard gathering or as part of a weeknight meal, it brings comfort, brightness, and plenty of flavor to the table. Make it your own and enjoy sharing it.
Use red potatoes and leave the skins on for texture and color; they hold shape better than Russets.
Let potatoes cool slightly before adding the dressing so it adheres without becoming runny.
Crisp bacon well and add just before serving to retain crunch; reserve some bacon to sprinkle on top.
Taste and adjust acid and salt gradually; a touch more vinegar often brightens the whole salad.
Chill at least one hour for best flavor and serve slightly cool rather than ice cold.
This nourishing loaded red potato salad (perfect with steak) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Chill the salad for at least 1 hour to let the flavors meld and the dressing penetrate the potatoes; overnight is even better.
Use waxy red potatoes and avoid overcooking; they should be fork-tender but not falling apart.
This Loaded Red Potato Salad (Perfect with Steak) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place cubed potatoes in a large pot, cover with cold water by 1 inch, add 1 teaspoon salt, bring to a boil, then simmer 12 to 15 minutes until fork-tender but still holding shape. Drain and let steam off.
Return drained potatoes to the warm pot for 1 minute to evaporate excess moisture, then spread on a shallow pan to cool for 10 to 15 minutes.
Whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper until smooth. Taste and adjust acidity or salt.
Chop red onion, pickles, and parsley. Cook bacon until crisp and crumble. Shred cheddar and have all ingredients ready to fold in.
Gently fold cooled potatoes with dressing and add-ins. Adjust seasoning, cover, and chill at least 1 hour before serving. Garnish with chives or green onions.
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This recipe looks amazing! Can't wait to try it.
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