Description
A delicious steakhouse potato salad featuring Yukon gold potatoes, crispy bacon, and a creamy dressing, perfect for any gathering.
Ingredients
- Yukon gold potatoes: 2 lbs (about 900 grams)
- Crispy bacon: 6 slices
- Green onions: 1/2 cup, chopped
- Sour cream: 1 cup (about 240 ml)
- Mayonnaise: 1/2 cup (about 120 ml)
- Dijon mustard: 2 tablespoons (about 30 grams)
- Garlic powder: 1 teaspoon (about 5 grams)
- Salt: to taste
- Pepper: to taste
Instructions
- Wash the Yukon gold potatoes thoroughly and cut them into bite-sized pieces, keeping the skin on.
- Place the cut potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
- Drain the potatoes and let them cool slightly.
- In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Add the cooled potatoes to the dressing, gently fold in chopped green onions and crumbled bacon, ensuring the potatoes remain intact.
- Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, give the salad a gentle stir, adjust seasoning if necessary, and enjoy!
Notes
- For best flavor, prepare the salad a day in advance.
- Feel free to customize with add-ins like shredded cheese or diced pickles.
- Store leftovers in an airtight container for up to 3-5 days.
- 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: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: potato salad, steakhouse, side dish, barbecue, creamy dressing