Description
This Steakhouse Potato Salad is a creamy and flavorful twist on the classic side dish. Loaded with red potatoes, crispy bacon, sharp cheddar, and a tangy dressing, it’s perfect for BBQs or as a side for any meal.
Ingredients
Scale
Potato Salad:
- 2 pounds baby red potatoes, halved
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- ½ cup chopped celery
- ¼ cup finely chopped red onion
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley
- 4 slices cooked bacon, crumbled (optional)
- ½ cup shredded sharp cheddar cheese
Instructions
- Cook Potatoes: Place halved potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender, about 12–15 minutes. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
- Combine Ingredients: Add potatoes, celery, red onion, green onions, and parsley to the dressing. Toss gently to coat evenly.
- Add Final Touches: Fold in bacon and shredded cheddar. Chill in the refrigerator for at least 1 hour before serving.
Notes
- This salad tastes even better the next day.
- Omit bacon for a vegetarian version, or use turkey bacon for a lighter twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
