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
Scale
- 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