Description
Indulge in the bold, steakhouse-inspired flavors of this creamy, tangy Potato Salad. Perfect for weeknight dinners, summer BBQs, and potluck gatherings!
Ingredients
– 3 lbs Yukon Gold potatoes, peeled and cubed
– 1 cup mayonnaise
– 1/2 cup sour cream
– 2 tbsp Dijon mustard
– 2 tbsp white vinegar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 6 hard-boiled eggs, chopped
– 6 slices bacon, cooked and crumbled
– 1/2 cup chopped green onions
Instructions
1. – In a large pot, cover the cubed potatoes with water and bring to a boil. Reduce heat and simmer until fork-tender, about 12-15 minutes. Drain and let cool slightly.
2. – In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, onion powder, and smoked paprika. Season with salt and pepper to taste.
3. – Add the cooked potatoes, chopped hard-boiled eggs, crumbled bacon, and chopped green onions to the dressing. Gently toss to coat.
4. – Refrigerate the Steakhouse Potato Salad for at least 2 hours, or until chilled, before serving.
Notes
For extra flavor, use a combination of Yukon Gold and red potatoes. You can also add chopped dill pickles or celery for additional crunch. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20
- Cook Time: 15
- Category: Side Dish
- Method: Stovetop
- Cuisine: American