Steakhouse Potato Salad: A Creamy, Flavorful Delight!
A creamy and flavorful potato salad with the richness of bacon and cheddar, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs small red potatoes
- 8 strips bacon
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 medium red onion
- 1 cup shredded cheddar cheese
- 1/4 cup fresh chives
- Salt and pepper to taste
Instructions
- Wash potatoes and place them in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil and cook for 15-20 minutes until fork-tender but not mushy.
- While potatoes cook, fry bacon in a large skillet until crispy. Remove to paper towels to drain, then crumble into small pieces. Set aside.
- In a large bowl, whisk together mayonnaise, sour cream, salt, and pepper. Finely dice the red onion and chop the fresh chives.
- Drain potatoes and let cool slightly, then cut into bite-sized chunks. While still warm, add to the dressing bowl and gently toss.
- Fold in the shredded cheese while potatoes are still warm so it melts slightly. Add crumbled bacon, diced onion, and half the chives. Mix gently.
- Refrigerate for at least 1 hour before serving. Garnish with remaining chives and extra bacon if desired. Serve chilled.
Notes
- Use small red or Yukon potatoes for the best texture and flavor
- Add cheese while potatoes are still slightly warm for the best melting effect
- This salad tastes even better the next day as flavors meld together
- Can be made up to 2 days ahead and stored in refrigerator
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg