Description

This steakhouse potato salad recipe is creamy, tangy, and packed with bold flavors, making it the perfect side dish for steaks, barbecue, or any gathering.

Ingredients

Scale

2 pounds (900g) Yukon Gold potatoes
6 slices thick-cut bacon
1 cup (240ml) mayonnaise
2 tablespoons (30ml) Dijon mustard
1 tablespoon (15ml) apple cider vinegar
Salt and pepper to taste
2 stalks celery, thinly sliced
3 green onions, chopped

Instructions

Wash and scrub the potatoes. Cut them into bite-sized chunks and place them in a large pot. Cover with water, add a pinch of salt, and boil for 12-15 minutes, or until fork-tender. Drain and set aside to cool.
While the potatoes are cooling, fry the bacon in a skillet over medium heat until crispy. Remove and place on a paper towel to drain. Once cooled, crumble the bacon.
In a mixing bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.
Thinly slice the celery and chop the green onions. Set aside.
In a large mixing bowl, gently toss the cooled potatoes with the dressing until evenly coated. Add the celery, green onions, and crumbled bacon, then mix lightly.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Notes

For the best flavor, prepare the salad a few hours ahead to let the flavors meld. Adjust seasoning before serving, and consider adding fresh herbs like parsley or dill for a pop of brightness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2
Sodium: 400
Fat: 16
Saturated Fat: 5
Carbohydrates: 20
Fiber: 2
Protein: 6

Keywords: potato salad, steakhouse potato salad, side dish, barbecue side, creamy potato salad