Description
This classic Steakhouse Potato Salad combines tender red potatoes with crispy bacon and a creamy, tangy dressing that provides a comforting and flavorful side dish suitable for any meal.
Ingredients
Scale
3 pounds Red Potatoes, scrubbed clean and cut into one-inch cubes
6 slices Thick-Cut Bacon, cooked until crispy and crumbled
0.5 medium Red Onion, finely diced
2 stalks Celery, sliced thinly
4 large Hard-Boiled Eggs, chopped
1 cup Mayonnaise
0.5 cup Sour Cream
2 tablespoons Dijon Mustard
1 tablespoon Apple Cider Vinegar
handful Fresh Chives, finely chopped
handful Fresh Parsley, finely chopped
Salt and Black Pepper to taste
Instructions
- Prepare the Potatoes: Place the cubed red potatoes in a large pot, cover with cold water, and add salt. Bring to a boil, then simmer for 10-12 minutes until tender. Drain and let cool slightly
- Cook the Bacon: In a cold skillet, cook bacon slices over medium heat until crispy. Remove and crumble when cooled
- Macerate the Onions: Toss diced red onions with apple cider vinegar and let sit for 5 minutes
- Whisk the Dressing: In a bowl, combine mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth
- Combine Ingredients: Add warm potatoes to the dressing and stir gently, then fold in bacon, eggs, celery, and macerated onions
- Chill and Serve: Chill for at least one hour before serving
Notes
This salad is best made ahead of time to allow flavors to meld.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 115 mg