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Steakhouse Potato Salad Recipe (Creamy & Flavorful!)

Steakhouse Potato Salad

Welcome to the ultimate culinary experience with our delicious Steakhouse Potato Salad. This classic side dish redefines potato salads as we know them, combining rich flavors and hearty ingredients that make it a perfect accompaniment to any meal, particularly grilled steaks and barbecues.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 lb baby red potatoes halved
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 6 slices cooked bacon crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green onions

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Whisk
  • Spatula or Wooden Spoon
  • Measuring Cups and Spoons
  • Plastic Wrap or Airtight Container

Method
 

  1. Step 1: Prepare the Potatoes: Start by placing the halved baby red potatoes in a large pot. Fill the pot with enough water to cover the potatoes completely. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook until they’re tender, about 15-20 minutes. Drain the potatoes in a colander and let them cool.
  2. Step 2: Make the Dressing: In a large mixing bowl, combine 1 cup of sour cream, 1/2 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Whisk these ingredients together until smooth. Then, add garlic powder, onion powder, and smoked paprika. Season with salt and pepper to taste.
  3. Step 3: Combine Potatoes and Dressing: Once the potatoes have cooled, add them to the bowl with the dressing and gently fold together using a spatula. Be careful not to break the potatoes apart.
  4. Step 4: Add the Flavor Boosters: Stir in the crumbled bacon, shredded cheddar cheese, and chopped green onions. Mix everything together to ensure the potatoes are evenly coated.
  5. Step 5: Chill Before Serving: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving.

Notes

This potato salad can be made ahead of time and stored in the fridge for up to 3 days. For a lighter version, consider replacing sour cream and mayonnaise with Greek yogurt.