Description
A hearty and flavorful potato salad inspired by steakhouse sides, featuring tender potatoes, crispy bacon, cheese, and a creamy dressing with a tangy kick.
Ingredients
- 2 lbs baby red potatoes, halved
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 6 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup green onions, sliced
- 2 tbsp fresh parsley, chopped
Instructions
- Place potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
- In a mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper.
- Add cooled potatoes to the dressing and toss gently to coat.
- Fold in bacon, cheddar cheese, and green onions.
- Sprinkle with fresh parsley before serving.
- Chill for at least 1 hour for flavors to develop, or serve slightly warm for a steakhouse-style experience.
Notes
- For a lighter version, replace mayonnaise with Greek yogurt.
- Best made ahead to allow flavors to meld together.
- Pairs perfectly with grilled steak, chicken, or ribs.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Boiled
- Cuisine: American