Description
Indulge in the ultimate steakhouse potato salad, where tender Yukon gold potatoes meet crispy bacon, creamy dressing, and fresh herbs. Perfect for summer barbecues or cozy dinners, this dish is a crowd-pleaser that will elevate any gathering. With its vibrant colors and rich flavors, it promises to be a memorable addition to your table.
Ingredients
Scale
- 2 lbs Yukon gold potatoes, diced
- 6 slices thick-cut bacon
- 1 cup mayonnaise
- ½ cup sour cream
- 2 green onions, chopped
- 2 tbsp fresh parsley or dill, chopped
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water; add diced potatoes and cook until fork-tender (15-20 minutes). Drain and cool.
- In a skillet over medium heat, fry bacon until crispy; crumble into bite-sized pieces once cooled.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, and pepper until smooth.
- Gently combine warm potatoes with the dressing. Add crumbled bacon, green onions, and fresh herbs; mix carefully to avoid mashing the potatoes.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg