Ingredients
Scale
- 3 lbs Yukon Gold potatoes, uniform size
- 8 slices thick-cut beef bacon, cooked and crumbled
- 1 cup mayonnaise
- 1/2 cup sour cream (full fat)
- 1/4 cup finely diced red onion
- 1/4 cup thinly sliced fresh chives, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon Kosher salt and 1/2 teaspoon black pepper
Instructions
- Step 1: Wash the potatoes thoroughly, then place them in a large pot and cover with cold, salted water. Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes. Drain the potatoes completely and allow them to cool just until they can be handled, then cut them into 1-inch cubes.
- Step 2: While the potatoes cool, prepare the creamy dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, Kosher salt, and black pepper until completely smooth.
- Step 3: Add the cubed, slightly warm potatoes to the dressing bowl. Gently fold the potatoes into the mixture to coat evenly, being careful not to overmix or mash the cubes.
- Step 4: Incorporate the savory mix-ins by adding the crumbled beef bacon (reserve 2 tablespoons for garnish), the diced red onion, and half of the sliced chives. Fold gently until everything is evenly distributed throughout the potato salad.
- Step 5: Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully meld. Before serving, garnish the Steakhouse Potato Salad with the remaining crumbled turkey bacon and fresh chives.
Notes
- Because this robust salad contains dairy, always store leftovers tightly covered in the refrigerator and plan to consume them within 3 to 4 days for optimal quality and food safety.
- If the potato salad seems a little thick or dry after resting overnight, gently stir in 1 to 2 teaspoons of whole milk or a splash of additional sour cream right before serving to restore its creamy consistency.
- Lean into the "steakhouse" theme by serving this richly flavored side alongside grilled ribeye, smoked brisket, or hearty barbecue lamb chops.
- For superior flavor absorption, ensure the potatoes are still slightly warm when you gently fold them into the dressing, as this slight heat helps the creamy base better penetrate the cubes without mashing them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American