Description
A creamy, flavorful potato salad inspired by classic steakhouse flavors. Perfect for barbecues and gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold Potatoes, chopped
- 1 cup Mayonnaise
- ½ cup Sour Cream
- 2 tablespoons Dijon Mustard
- ½ cup Green Onions, chopped
- 6 slices Bacon, cooked and crumbled
- 1 cup Cheddar Cheese, shredded
- ½ cup Pickles, chopped
- 1 teaspoon Paprika
- Salt and Pepper to taste
Instructions
- Prep the potatoes by scrubbing and chopping them into even-sized cubes.
- Boil the potatoes in salted water for about 15-20 minutes until tender but firm.
- Drain the potatoes and let them cool for 10 minutes.
- Make the dressing by mixing mayonnaise, sour cream, Dijon mustard, green onions, and seasoning in a bowl.
- Toss the warm potatoes into the dressing gently, mixing in bacon, cheese, and pickles.
- Taste for seasoning and adjust if necessary.
- Chill the salad in the fridge for at least 1 hour.
- Garnish with paprika before serving.
Notes
For a lighter version, substitute Greek yogurt for part of the mayonnaise. This salad can be made ahead and stored for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
Keywords: potato salad, creamy, side dish, barbecue, steakhouse