Description
This Steakhouse Potato Salad is a classic, creamy side dish featuring tender Yukon Gold potatoes, crispy bacon, and a tangy mayonnaise-based dressing with sour cream and Dijon mustard. Enhanced with fresh chives and red onion, this salad is perfect for picnics, barbecues, or comfort food dinners.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
Bacon
- 4 slices thick-cut bacon, chopped
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
Add-ins
- 1/4 cup chopped fresh chives
- 1/4 cup chopped red onion
Instructions
- Cook the potatoes: Place the cubed Yukon Gold potatoes in a large pot and cover them with cold salted water. Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, approximately 20 minutes. Once done, drain the potatoes and allow them to cool slightly.
- Cook the bacon: While the potatoes are boiling, heat a skillet over medium heat and add the chopped thick-cut bacon. Cook the bacon pieces until they become crispy, about 7 to 8 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and freshly ground black pepper until the mixture is smooth and well combined.
- Combine the ingredients: Add the slightly cooled potatoes, crispy bacon, chopped fresh chives, and chopped red onion to the bowl with the dressing. Gently toss everything together until the potatoes are evenly coated with the creamy dressing and all ingredients are well mixed.
- Chill and serve: Cover the potato salad and refrigerate it for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully. Optionally, garnish with extra fresh chives before serving.
Notes
- For best results, use Yukon Gold potatoes to maintain a creamy texture that holds well in the salad.
- You can adjust the amount of Dijon mustard to your taste for more or less tanginess.
- To make the salad ahead of time, prepare it up to 24 hours in advance and keep refrigerated.
- For a slightly healthier version, you can substitute the mayonnaise with Greek yogurt.
- If you prefer, you can omit the bacon to make this dish vegetarian-friendly.
