Begin by washing and cutting the red potatoes into quarters. Place them in a large pot, cover with water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then simmer for 15-20 minutes until the potatoes are fork-tender but not falling apart. Drain the potatoes and allow them to cool completely.

In a large mixing bowl, combine ¼ cup of Dijon mustard, ½ cup of sour cream, and ¼ cup of mayonnaise. Whisk them together until smooth and creamy. Add 2 tablespoons of fresh herbs for an extra burst of flavor.

Carefully cube the cooled potatoes and add them to the bowl with the dressing. Crumble in 6 strips of crispy cooked bacon and stir in 1 cup of shredded sharp cheddar cheese, along with ½ cup of diced dill pickles. Gently mix everything together until the potatoes are evenly coated.

Once combined, season the salad with salt and pepper to taste. Stir gently to avoid breaking the potatoes.

Transfer the potato salad into an airtight container and cover it tightly. Refrigerate for at least 1 hour to let all the flavors meld.

When you’re ready to serve, give the Steakhouse Potato Salad a gentle stir. If it appears too thick, mix in a little more sour cream or mayonnaise.