Description
A creamy and delicious steakhouse-style potato salad, perfect for any gathering.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 cup cooked bacon, chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup green onions, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Place the halved baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool.
- In a large bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
- Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold in the cooked bacon, green onions, and parsley until everything is evenly coated.
- Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, taste and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
- For a lighter version, substitute Greek yogurt for half of the mayonnaise.
- Add diced celery or bell peppers for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg