Start by washing and cubing your red potatoes into bite-sized pieces. Place them in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10–15 minutes until fork-tender, but not mushy. Once cooked, drain the potatoes and let them cool to room temperature.

In a spacious mixing bowl, whisk together ¾ cup mayonnaise, ½ cup sour cream, 2 tablespoons Dijon mustard, and 2 tablespoons apple cider vinegar until the mixture is smooth and well combined. Set the dressing aside as you prepare the next ingredients.

Once the potatoes have cooled, gently fold them into the dressing mixture. Add 1 cup of finely chopped red onion, ½ cup of crumbled bacon, 1 cup of shredded cheddar cheese, ¼ cup of fresh parsley, and ½ cup of diced dill pickles. Stir everything together carefully, ensuring each potato chunk is coated.

Season your Steakhouse Potato Salad with salt and freshly ground black pepper to taste, stirring once more to distribute the flavors evenly. Cover the bowl and refrigerate for at least 1 hour.

Before serving, garnish the top with additional chopped parsley or finely sliced green onions for a fresh pop of color and flavor.