Ingredients
Scale
- 3 lbs Yukon Gold potatoes, peeled or unpeeled
- 8 slices thick-cut beef bacon
- 1 cup mayonnaise (full-fat recommended)
- 1/2 cup sour cream
- 1 cup sharp Cheddar cheese, shredded
- 1/2 cup finely chopped chives, plus extra for garnish
- 1 Tbsp Dijon mustard
- 1/2 cup finely diced red onion
Instructions
- Step 1: Wash the potatoes and cut them into large, uniform 1-inch pieces. Place them in a large pot, cover with cold water, and season generously with salt. Bring to a boil and cook until fork-tender (about 12-15 minutes). Drain immediately and set aside to cool slightly.
- Step 2: While the potatoes cook, fry the beef bacon in a skillet until crisp. Remove the beef bacon, drain on paper towels, and crumble once cooled. Reserve 1 tablespoon of the rendered beef bacon fat for the dressing, if desired, and discard the rest.
- Step 3: Prepare the dressing by whisking together the mayonnaise, sour cream, Dijon mustard, red onion, and reserved beef bacon fat (if using) in a very large mixing bowl. Season generously with freshly ground black pepper and a pinch of salt.
- Step 4: Gently add the cooled, cubed potatoes to the dressing mixture. Carefully fold in the crumbled beef bacon (reserving a small amount for garnish), the shredded Cheddar cheese, and most of the chopped chives. Mix until the potatoes are evenly coated, taking care not to mash them.
- Step 5: Cover the potato salad tightly and refrigerate for at least 4 hours, or ideally overnight, to allow the steakhouse flavors to fully develop and meld. Before serving, garnish with the reserved turkey bacon bits and remaining fresh chives.
Notes
- Because this salad contains mayonnaise and sour cream, always store leftovers tightly covered in the refrigerator for no more than 3-4 days; do not leave it at room temperature for longer than two hours.
- For the ultimate flavor infusion, ensure the cooked potatoes are still slightly warm when you gently fold them into the dressing; the residual heat helps the starches instantly absorb the beef beef bacon fat and creamy base before chilling.
- Embrace the steakhouse theme by serving this robust salad alongside a grilled ribeye, smoky BBQ chicken, or even piled high on a shredded beef sandwich.
- Potato salad is served cold, but if the dressing seems too stiff or dry after overnight refrigeration, simply stir in 1-2 teaspoons of whole milk or a splash of pickle juice right before serving to restore its perfect creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American