Steakhouse Potato Salad: Creamy, Easy BBQ Side Recipe (Print Version)
Steakhouse Potato Salad brings restaurant flavor to your table. This creamy, easy-to-make side is ideal for BBQs, potlucks, and summer gatherings.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Hearty Foundation
01 -
3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
02 -
1/2 cup finely diced red onion
→ Creamy & Tangy Embrace
03 -
1 cup full-fat mayonnaise
04 -
1/2 cup full-fat sour cream
05 -
2 tbsp Dijon mustard
06 -
1 tbsp apple cider vinegar
07 -
1 tsp granulated sugar
→ Steakhouse Savory Boost
08 -
8 slices thick-cut bacon, cooked until crispy and crumbled
09 -
1 tsp smoked paprika
10 -
1 tsp Worcestershire sauce
→ Freshness & Seasoning
11 -
1 cup finely diced celery
12 -
1/4 cup chopped fresh chives
13 -
1 tsp kosher salt, plus more to taste
14 -
1/2 tsp freshly ground black pepper, plus more to taste
15 -
2 tbsp chopped fresh parsley, for garnish
# Instructions:
01 -
Start your Steakhouse Potato Salad: Creamy & Easy BBQ Side by cooking 8 slices thick-cut bacon until crispy; crumble and set aside. Place 3 lbs Yukon Gold potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain well.
02 -
In a large bowl, whisk together 1 cup full-fat mayonnaise, 1/2 cup full-fat sour cream, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp granulated sugar, 1 tsp smoked paprika, and 1 tsp Worcestershire sauce until smooth. This forms the creamy base for your Steakhouse Potato Salad: Creamy & Easy BBQ Side.
03 -
Gently add the drained, slightly cooled 3 lbs Yukon Gold potatoes to the dressing bowl. Add 1/2 cup finely diced red onion, 1 cup finely diced celery, and 1/4 cup chopped fresh chives. Fold everything together carefully to coat the potatoes without mashing them.
04 -
Stir in the crumbled 8 slices thick-cut bacon, reserving a little for garnish if desired. Season the potato salad with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasonings as needed for your perfect Steakhouse Potato Salad: Creamy & Easy BBQ Side.
05 -
Cover the bowl tightly and refrigerate the potato salad for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld and deepen, resulting in a more delicious and cohesive Steakhouse Potato Salad: Creamy & Easy BBQ Side.
06 -
Before serving, give the potato salad a final stir. Garnish generously with 2 tbsp chopped fresh parsley and any reserved crumbled bacon. Serve cold as a fantastic side for your BBQ or steak dinner.
# Notes:
01 -
For extra flavor, you can cook the bacon first and then use a tablespoon or two of the rendered bacon fat in the dressing for an even richer, smokier taste.
02 -
Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. It's not suitable for freezing.
03 -
If you don't have Yukon Gold potatoes, red potatoes or new potatoes work well too; just ensure they are cooked until tender but not mushy. For a sharper kick, substitute red onion with finely diced shallots.
04 -
This potato salad is best served cold, making it an ideal make-ahead dish for picnics, potlucks, and BBQ gatherings. Pair it with grilled steaks, burgers, or pulled pork.
# Tools You'll Need:
01 -
Large pot
02 -
Large mixing bowl
03 -
Whisk
04 -
Cutting board
05 -
Knife
06 -
Measuring cups and spoons
07 -
Frying pan
# Nutrition Facts (Per Serving):
Calories: 431 kcal
Total Fat: 30 g
Total Carbohydrate: 34 g
Protein: 8 g