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
Scale
- 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