Steakhouse Potato Salad Bacon Bliss – Easy and Flavorful
Creamy Steakhouse Potato Salad Bacon Bliss loaded with crispy bacon, sharp cheddar, green onions, and a tangy dressing. This easy potato salad is the perfect side dish for steak dinners, BBQs, cookouts, potlucks, and summer gatherings.
Ingredients
- 2 lb baby potatoes
- 8 slices bacon
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 1 clove garlic finely minced
- 1 cup sharp cheddar cheese shredded
- ½ cup green onions thinly sliced
- 2 tbsp fresh parsley chopped
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Cook the Potatoes: Wash the potatoes thoroughly and cut larger potatoes into evenly sized pieces. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook for about 10–15 minutes, or until the potatoes are fork-tender but still firm.
- Drain and Cool: Drain the potatoes well in a colander. Let them cool for several minutes before combining them with the dressing so they don't become mushy.
- Cook the Bacon: While the potatoes cook, place the bacon in a skillet over medium heat. Cook until crisp and golden. Transfer to a paper towel-lined plate, let cool, then crumble into small pieces.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, minced garlic, salt, and black pepper until smooth and creamy.
- Combine the Salad: Add the cooled potatoes to a large mixing bowl. Pour the dressing over the potatoes and gently toss until evenly coated.
- Add the Toppings: Fold in most of the crispy bacon, shredded cheddar cheese, sliced green onions, and fresh parsley. Reserve a little bacon, cheddar, and green onion for garnish.
- Chill: Cover the potato salad and refrigerate for at least 1 hour. Chilling allows the flavors to blend and gives the salad its best texture.
- Garnish and Serve: Before serving, gently stir the salad. Sprinkle the reserved bacon, cheddar cheese, green onions, and parsley over the top. Serve chilled alongside steak, burgers, grilled chicken, or your favorite BBQ dishes.
Notes
- Potatoes: Yukon Gold or red baby potatoes work especially well because they hold their shape after cooking.
- Don't overcook: Cook the potatoes just until fork-tender. Overcooking can make the salad mushy.
- Bacon: Cook the bacon until crisp for the best smoky flavor and texture.
- Cheese: Sharp cheddar adds the most flavor, but mild cheddar can also be used.
- Make ahead: Prepare the potato salad several hours ahead or the day before serving for even better flavor.
- Chill well: Refrigerate for at least 1 hour before serving so the flavors can blend.
- Serving: Garnish with extra crispy bacon, cheddar, green onions, and parsley just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Freezing is not recommended because the creamy dressing may separate.
Nutrition Facts
- Calories: 390 kcal
- Total Fat: 29 g
- Saturated Fat: 8 g
- Cholesterol: 35 mg
- Sodium: 650 mg
- Total Carbohydrates: 23 g
- Dietary Fiber: 3 g
- Total Sugars: 3 g
- Protein: 11 g
- Calcium: 170 mg
- Iron: 1.5 mg
- Potassium: 550 mg