Description
Sink your teeth into this heavenly Steakhouse Potato Salad, bursting with creamy, tangy flavors and tender potato chunks. It’s the perfect side dish for your next backyard barbecue or potluck gathering.
Ingredients
– 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup white vinegar
– 2 tablespoons Dijon mustard
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup diced onion
– 6 slices cooked and crumbled bacon
– 2 tablespoons chopped fresh chives
Instructions
1. – Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, until the potatoes are fork-tender. Drain and let cool completely.
2. – In a large bowl, whisk together the mayonnaise, sour cream, vinegar, Dijon mustard, sugar, salt, and pepper.
3. – Add the cooled potatoes, onion, bacon, and chives to the dressing and gently fold to combine.
4. – Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
5. – Serve chilled and enjoy!
Notes
– For a creamier texture, feel free to mash some of the potatoes before mixing in the dressing.
– Add diced celery or sliced green onions for extra crunch and flavor.
– This salad can be made a day in advance and stored in the refrigerator until ready to serve.
- Prep Time: 15
- Cook Time: 12
- Category: Salad
- Method: Stovetop
- Cuisine: American