Creating the perfect Steakhouse Potato Salad is easy if you follow these simple steps:

1. Cook the Potatoes: Start by rinsing the baby potatoes thoroughly. Place them in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until fork-tender.
2. Cool the Potatoes: Drain the potatoes and let them cool for a few minutes. Once they are cool enough to handle, cut them into quarters or halves, depending on their size.
3. Prepare the Dressing: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until smooth and well combined.
4. Add Vegetables: To the dressing, add the diced celery, chopped red onion, parsley, and sliced green onions. Stir until evenly mixed.
5. Combine Potatoes and Dressing: Gently fold in the cooled potatoes, being careful not to mash them. Ensure that all the potatoes are well coated with the dressing.
6. Add Optional Ingredients: If desired, fold in the crumbled bacon and shredded cheddar cheese for an extra layer of flavor.
7. Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
8. Taste and Adjust: Before serving, taste the salad and adjust the seasoning as needed. Add more salt, pepper, or dressing if desired.

With these steps, you’ll have a delicious Steakhouse Potato Salad that’s ready to impress!