Description
A rich and savory potato salad inspired by steakhouse flavors, featuring tender potatoes, crispy bacon, cheddar cheese, and a creamy, tangy dressing.
Ingredients
Units
Scale
- 2 lbs baby red or Yukon gold potatoes, halved
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 2 green onions, sliced
- 2 tbsp fresh chives, chopped
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 12–15 minutes. Drain and let cool.
- In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Add the cooled potatoes to the bowl and gently mix to coat evenly.
- Fold in bacon, cheddar cheese, green onions, and chives.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Notes
- For extra flavor, roast the potatoes instead of boiling.
- Use Greek yogurt in place of sour cream for a lighter version.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg