Description
Irresistible Steakhouse Potato Salad: A creamy, tangy delight with tender potatoes, crispy bacon, and zesty green onions. This steakhouse style potato salad is a flavor explosion perfect for barbecues or any gathering.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 8 ounces bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped fresh chives
- 1/4 cup chopped green onions
- Salt and freshly ground black pepper to taste
Instructions
- Place the potato cubes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes well and let them cool slightly.
- While the potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- In a large bowl, combine the slightly cooled potatoes, crumbled bacon, chopped chives, and chopped green onions.
- Pour the dressing over the potato mixture and gently toss to coat everything evenly. Season with salt and pepper to taste.
- For the best steakhouse potato salad flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a creamier steakhouse potato salad, you can add a tablespoon of heavy cream to the dressing.
- If you don’t have chives, you can use more green onions.
- This steakhouse potato salad can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg