The moment you scoop a forkful of Steakhouse Potato Salad, your mouth will water with anticipation. This creamy, tangy delight boasts tender potatoes mingling with crispy bacon and zesty green onions, creating a flavor explosion that’s pure bliss. creamy potato gratin pairing Imagine diving into this dish on a sunny picnic day or at a backyard barbecue; the aroma wafts through the air like an invitation to indulgence, promising satisfaction in every bite.
As you prepare to make this culinary masterpiece, let me take you back to a family gathering where this potato salad stole the show. Picture it: laughter ringing through the air, children chasing each other around the yard, and my Uncle Bob proudly presenting his version of steakhouse potato salad. perfect appetizer option Everyone clamored for seconds, and I knew right then that I had to recreate this magic in my own kitchen. Trust me; once you taste it, you’ll understand why this dish deserves a permanent spot at your table.
Why You'll Love This Recipe
- The Steakhouse Potato Salad is easy to whip up with minimal fuss
- Its rich flavors make it an instant crowd-pleaser at any gathering
- The vibrant colors and textures make it as visually appealing as it is delicious
- Perfect for summer barbecues yet versatile enough for winter feasts, it’s a year-round favorite!
I remember bringing this salad to my best friend’s wedding; everyone raved about how delicious it was while I basked in the compliments. refreshing dessert alternative.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Baby Potatoes: Opt for baby potatoes for their tender texture and rich flavor; they cook evenly and absorb dressings beautifully.
-
Bacon: Use thick-cut bacon for extra crunch and smoky goodness that elevates the overall flavor profile.
-
Green Onions: Fresh green onions add a pop of color and sharpness; don’t skimp on these little flavor bombs!
-
Sour Cream: Creamy sour cream provides tanginess; feel free to use Greek yogurt for a healthier twist. loaded vegetarian nachos.
-
Dijon Mustard: A touch of Dijon mustard brightens the salad and adds depth without overwhelming flavors.
-
Fresh Herbs: Chopped parsley or dill enhances freshness; use what you prefer or have on hand.
-
Salt & Pepper: Essential for seasoning; always taste as you go to find your perfect balance.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Cook the Potatoes: Begin by placing baby potatoes in a large pot filled with cold water. Season generously with salt and bring to a boil over medium-high heat until fork-tender, about 15-20 minutes.
Crisp the Bacon: While the potatoes are cooking, fry bacon in a skillet over medium heat until crispy. Drain on paper towels before crumbling into delightful bits. For more inspiration, check out this Crispy German Potato Pancakes recipe.
Prepare the Dressing: In a large bowl, whisk together sour cream, Dijon mustard, salt, and pepper until smooth. Feel free to add lemon juice for extra zing!
Combine Ingredients: Once cooled slightly, chop potatoes into bite-sized pieces. Gently fold them into the dressing along with crumbled bacon and sliced green onions. For more inspiration, check out this Country Ranch Green Beans with Potatoes recipe.
Add Fresh Herbs: Sprinkle in your choice of fresh herbs like chopped parsley or dill for an aromatic finish; incorporate gently to keep everything intact.
Chill Before Serving: Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows flavors to meld beautifully together!
Now that you’re armed with all these fantastic instructions, get ready to impress everyone with your new culinary creation! Enjoy every creamy bite of your Steakhouse Potato Salad as it takes center stage at your next meal.
You Must Know
- Steakhouse potato salad is a crowd-pleaser that pairs perfectly with grilled meats
- The creamy texture and smoky flavor elevate any barbecue
- Add crispy bacon for extra crunch, and don’t forget to season generously for the best taste
Perfecting the Cooking Process
Start by boiling the potatoes until fork-tender, then cool before mixing. Fry bacon to achieve a perfect crisp while preparing other ingredients. Assemble everything in a large bowl for easy tossing and serving.
Add Your Touch
Feel free to customize with herbs like dill or chives for freshness. Substitute sour cream with Greek yogurt for a lighter option or add roasted garlic for an extra kick. Your unique flavors will shine!
Storing & Reheating
Store steakhouse potato salad in an airtight container in the fridge for up to three days. It tastes even better the next day! No need to reheat; enjoy it cold or at room temperature.
Chef's Helpful Tips
- Always choose waxy potatoes like red or Yukon Gold for the best texture
- Chop them into uniform pieces for even cooking
- Taste as you go—adjust seasoning to make it your own!
Making this dish reminds me of summer barbecues where friends gathered around, laughing over heaping bowls of my famous potato salad.
FAQ
What type of potatoes should I use for steakhouse potato salad?
Waxy potatoes like red or Yukon Gold are ideal for creamy textures.
Can I make steakhouse potato salad ahead of time?
Yes, it stores well in the fridge and flavors meld beautifully overnight.
What can I add for extra flavor in my salad?
Consider adding crispy bacon, fresh herbs, or roasted garlic to enhance flavors.
Steakhouse Potato Salad
- Total Time: 40 minutes
- Yield: Serves approximately 6
Description
Steakhouse Potato Salad is a creamy, tangy dish that combines tender baby potatoes, crispy bacon, and zesty green onions for an unforgettable flavor experience. Perfect for summer barbecues or winter gatherings, this salad is sure to impress your guests with its vibrant colors and rich textures. With minimal fuss in preparation, it’s a must-have for any occasion!
Ingredients
- 2 lbs baby potatoes
- 6 slices thick-cut bacon
- 4 green onions (sliced)
- 1 cup sour cream (or Greek yogurt)
- 2 tbsp Dijon mustard
- 2 tbsp fresh herbs (parsley or dill)
- Salt & pepper to taste
Instructions
- 1. Cook the potatoes: Boil baby potatoes in salted water until fork-tender (15-20 minutes). Drain and cool slightly.
- 2. Prepare the bacon: Fry the bacon in a skillet until crispy. Drain on paper towels and crumble.
- 3. Make the dressing: In a large bowl, whisk together sour cream, Dijon mustard, salt, and pepper.
- 4. Combine ingredients: Chop cooled potatoes into bite-sized pieces and fold into the dressing along with crumbled bacon and sliced green onions.
- 5. Add herbs: Mix in chopped fresh herbs gently.
- 6. Chill before serving: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Boiling/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
