When you think of a classic barbecue, what comes to mind? Juicy steaks sizzling on the grill, the tantalizing aroma wafting through the air, and that perfect side dish that brings it all together—Steakhouse Potato Salad. Imagine creamy potatoes mingling with crunchy bits of bacon, adorned with fresh herbs and a zesty dressing. This is not just any potato salad; this is the kind of dish that makes people gather around the table, forks at the ready, ready to savor every last bite.
Now, let me take you back to my cousin Jimmy’s backyard barbecue last summer. Picture it: laughter echoing in the sun-drenched yard, kids running wild with sparklers, and adults pretending to have a serious conversation while eyeing the grill. And what was at the center of this culinary celebration? You guessed it—my Steakhouse Potato Salad! It stole the show faster than Jimmy could flip his burgers. People were going back for seconds (and thirds), and I couldn’t help but bask in the glory of having provided the ultimate crowd-pleaser.
Why You'll Love This Recipe
- This Steakhouse Potato Salad is easy to prepare and full of flavors that tantalize your taste buds
- Its creamy texture paired with crunchy elements creates an irresistible combination
- The vibrant colors make it visually appealing on any buffet table
- It’s versatile enough for summer barbecues or cozy winter dinners alike
I remember my Aunt Carol’s face lighting up when she took her first bite—it was priceless! She declared it “the best potato salad in existence,” which honestly made my day!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Yukon Gold Potatoes: These buttery potatoes hold their shape well after boiling, ensuring a perfect texture.
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Bacon: Use thick-cut bacon for maximum flavor and crispy goodness; trust me, it’s worth it.
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Mayonnaise: A creamy base that adds richness; opt for full-fat mayo for an indulgent touch.
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Sour Cream: This adds a tangy kick that balances out the richness of mayonnaise beautifully.
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Green Onions: Freshly chopped to add a pop of color and a mild onion flavor.
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Fresh Parsley: Chopped parsley enhances both flavor and presentation; fresh is always better!
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Dijon Mustard: A touch of mustard gives depth; use your favorite brand for optimal taste.
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Salt and Pepper: Essential seasonings to enhance all those wonderful flavors in your salad.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Cook the Potatoes: Start by washing your Yukon Gold potatoes thoroughly under running water. Cut them into equal-sized chunks (about 1-2 inches). In a large pot, fill it with water and bring it to a boil over medium-high heat. Add a generous pinch of salt before tossing in your potatoes. Cook until fork-tender, about 15-20 minutes.
Crisp Up Some Bacon: While potatoes are cooking, heat a skillet over medium heat. Add your thick-cut bacon strips and cook until they are crispy—about 6-8 minutes per side should do it. Remove from skillet and let drain on paper towels before chopping into bite-sized pieces.
Prepare the Dressing: In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, salt, and pepper. Whisk until smooth and creamy—this will be the dreamy dressing that holds everything together!
Toss It All Together: Once potatoes are cooked and cooled slightly (you don’t want them steaming hot), gently fold them into your mixing bowl with the dressing. Add chopped green onions, parsley, and crispy bacon bits for that delightful crunch.
Chill Before Serving: Cover your potato salad with plastic wrap or transfer it into an airtight container. Let it chill in the fridge for at least one hour before serving; this allows all those fabulous flavors to mingle perfectly!
Enjoy serving up this glorious Steakhouse Potato Salad at your next gathering or family dinner! Trust me; everyone will be asking you for seconds!
You Must Know
- Steakhouse potato salad is creamy, tangy, and perfect for summer barbecues
- You can customize it with your favorite herbs or spices
- The texture combines tender potatoes with crunchy veggies, creating a delightful bite
- Enjoy it chilled or at room temperature for maximum flavor
Perfecting the Cooking Process
Start by boiling potatoes until fork-tender, then cool and chop. While they cool, mix the dressing to ensure flavors meld beautifully before combining everything.
Add Your Touch
Feel free to swap out ingredients like sour cream for Greek yogurt or add bacon bits for an extra crunch. Fresh herbs can elevate the flavor profile immensely.
Storing & Reheating
Store the salad in an airtight container in the fridge for up to three days. If you need to reheat, do so gently to maintain texture and flavor.
Chef's Helpful Tips
- Always use waxy potatoes like red or Yukon Gold for the best texture in your steakhouse potato salad
- Letting the salad chill for at least an hour allows flavors to develop beautifully
- Never skimp on seasoning; taste as you mix!
Sharing my first experience making this dish brings back memories of my friends raving about it at a backyard barbecue. Their compliments made me feel like a culinary superstar!
FAQ
What type of potatoes are best for steakhouse potato salad?
Waxy potatoes like red or Yukon Gold hold their shape well when boiled.
Can I make steakhouse potato salad ahead of time?
Absolutely! It tastes even better after chilling in the fridge for a few hours.
How long does steakhouse potato salad last in the fridge?
Store it in an airtight container for up to three days without losing quality.
Steakhouse Potato Salad
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
Description
Steakhouse Potato Salad is a creamy, tangy side dish that will elevate your summer barbecues and family gatherings. With tender Yukon Gold potatoes, crispy bacon, and a zesty dressing, this crowd-pleaser marries rich flavors with delightful textures. Serve it chilled for the perfect accompaniment to your grilled meats, ensuring everyone goes back for seconds!
Ingredients
- 2 lbs Yukon Gold potatoes
- 6 slices thick-cut bacon
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 green onions, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and chop the Yukon Gold potatoes into 1-2 inch chunks. Boil in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
- In a skillet over medium heat, cook bacon until crispy (6-8 minutes per side). Drain on paper towels and chop into pieces.
- In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth.
- Gently fold cooled potatoes into the dressing along with green onions, parsley, and bacon bits.
- Cover and refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 670mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
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