Description
This Steakhouse Potato Salad recipe is a hearty and creamy side dish featuring tender Yukon gold potatoes, crispy bacon, and a tangy dressing made from sour cream, mayonnaise, Dijon mustard, and garlic powder. Perfectly chilled, it melds rich flavors and textures ideal for barbecues, picnics, or casual family dinners.
Ingredients
Scale
Potatoes and Bacon
- 2 lbs (about 900 grams) Yukon gold potatoes, washed and cut into bite-sized pieces with skin on
- 6 slices crispy bacon, crumbled
Dressing and Seasonings
- 1 cup (about 240 ml) sour cream
- 1/2 cup (about 120 ml) mayonnaise
- 2 tablespoons (about 30 grams) Dijon mustard
- 1 teaspoon (about 5 grams) garlic powder
- 1/2 cup chopped green onions
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Potatoes: Wash the Yukon gold potatoes thoroughly. Cut them into bite-sized pieces while keeping the skin on for added texture and flavor.
- Cook Potatoes: Place the cut potatoes in a large pot and cover with water. Add a pinch of salt, bring the water to a boil, then reduce the heat to simmer. Cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
- Drain and Cool: Drain the cooked potatoes well and let them cool slightly to prevent the dressing from melting and to maintain the salad’s texture.
- Make Dressing: In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix thoroughly until the dressing is smooth and creamy.
- Combine Salad: Add the cooled potatoes to the bowl with the dressing. Gently fold in chopped green onions and crumbled crispy bacon, taking care not to break up the potatoes to keep the salad visually appealing.
- Chill: Cover the potato salad with plastic wrap and refrigerate it for at least 1 hour. This resting time allows the flavors to meld together beautifully.
- Serve: Before serving, give the salad a gentle stir and adjust seasoning if necessary. Serve chilled and enjoy a classic steakhouse-style potato salad.
Notes
- Keeping the potato skin adds texture and nutrients; however, peel if preferred.
- For extra crispiness, cook bacon in the oven or a skillet until golden brown, then crumble.
- Make the salad a day ahead for even better flavor infusion.
- Adjust the amount of garlic powder and mustard based on your taste preference.
- This salad pairs well with grilled meats and is an ideal side for summer gatherings.
