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–+ servings
Creamy steakhouse potato salad served in a bowl with fresh herbs
Clara Whitley

Steakhouse Potato Salad

A creamy, flavor-packed potato salad with crispy bacon and zesty dressing, perfect for BBQs and family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 2 pounds Yukon gold potatoes, peeled and diced Creamy texture, ideal for salads
  • 6 strips thick-cut bacon, cooked and crumbled Adds a crunchy and savory element
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter twist) For a creamier dressing
  • 1/4 cup sour cream For added creaminess
  • 2 tablespoons Dijon mustard Adds tanginess
  • 2 tablespoons apple cider vinegar Brightens the flavor
  • 1/2 cup diced red onion Adds bite and color
  • 1/2 cup sliced green onions For freshness and flavor
  • 1/4 cup fresh parsley, chopped Adds color and freshness
  • Salt and pepper, to taste Seasoning for flavor

Method
 

Preparation
  1. Boil a large pot of salted water.
  2. Add diced Yukon gold potatoes and boil until tender but firm, about 10-15 minutes.
  3. Drain the potatoes and let them cool slightly.
  4. In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and a generous pinch of salt and pepper.
  5. Once the potatoes have cooled, gently fold them into the dressing until coated.
  6. Add crumbled bacon, diced red onion, green onions, and parsley, and mix until combined.
  7. Taste and adjust seasoning before serving.
  8. Cover the potato salad and let it chill in the fridge for at least an hour.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 32gProtein: 6gFat: 20gSaturated Fat: 5gSodium: 450mgFiber: 3gSugar: 1g

Notes

This salad can be made ahead of time and tastes even better the next day. Perfect for BBQs, potlucks, or family dinners! Experiment with flavors by adding diced pickles or hot sauce.

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