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Creamy steakhouse potato salad with fresh herbs and spices

Steakhouse Potato Salad

A creamy potato salad with crispy bacon and fresh veggies, perfect for summer cookouts and gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Potato Salad
  • 2 pounds potatoes (Yukon gold or red) Peel and dice into bite-sized pieces
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1/2 cup crumbled bacon
  • to taste Salt and pepper
  • for garnish Paprika

Method
 

Preparation
  1. Start by peeling and dicing the potatoes into bite-sized pieces.
  2. Boil them in salted water until tender, about 10-15 minutes.
  3. Drain and let the potatoes cool.
  4. In a large bowl, combine mayonnaise, sour cream, Dijon mustard, and a pinch of salt and pepper.
  5. Once the potatoes are cool, add them to the bowl along with the green onions, celery, and bacon.
  6. Gently mix to combine all the ingredients.
  7. Taste and adjust seasoning as necessary.
  8. Refrigerate the potato salad for at least an hour before serving to allow flavors to meld.
  9. Garnish with paprika before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-5 days or in the freezer for about a month. Letting the potato salad chill in the fridge enhances the flavors.