Texas Roadhouse Potato Salad

A creamy, steakhouse-style potato salad loaded with tender potatoes, crispy bacon, cheddar cheese, and green onions in a rich mayo and sour cream dressing. Perfect for BBQs, picnics, and family meals.

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Prep Time 15

Cook Time 25

Total Time 2 40

Servings: 4

Course: Salad, Side Dish

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

Amount Unit Name Notes

3 lbs Potatoes Red or russet

1 cup Mayonnaise

¾ cup Sour cream

1 cup Cheddar cheese Shredded

8 slices Bacon Cooked and crumbled

4 Green onions Chopped

2 tbsp Apple cider vinegar

1 tsp Salt To taste

½ tsp Black pepper To taste

Equipment

Large pot For boiling potatoes
Mixing bowl For combining ingredients
Knife For chopping
Cutting board Prep work
Colander Draining potatoes
Skillet Cooking bacon

Method

Step 1:

Wash and cut the potatoes into bite-sized cubes, then boil them in salted water until fork-tender. Drain and let them cool slightly.

Step 2:

While the potatoes are still warm, sprinkle vinegar over them and let them rest to absorb the flavor.

Step 3:

Cook the bacon until crispy, then crumble it. Chop the green onions and shred the cheese.

Step 4:

In a bowl, mix mayonnaise, sour cream, salt, and pepper to prepare the dressing.

Step 5:

Combine potatoes, bacon, cheese, and onions in a large bowl. Add the dressing, gently mix, and refrigerate for at least 2 hours before serving.

Notes

For the best flavor, chill overnight before serving.
You can substitute Greek yogurt for sour cream for a lighter version.
Avoid overmixing to keep potatoes from becoming mushy.