Okay, friends, gather ’round because I’m about to share a potato Salad Recipe that’s completely vegan. I changed the game in my kitchen. Forget that gloppy, mayo-laden stuff you get at potlucks (you know the one! What is Steakhouse Potato Salad? Is it creamy, tangy, has the perfect amount of bite, and honestly, it’s just… sophisticated? Think of it as the potato salad equivalent of a perfectly grilled ribeye – bold, flavorful, and easy to make. Is it really satisfying My family begs me to make this for every BBQ, and honestly, I don’t blame them!

What is Steakhouse Potato Salad?

Think of Steakhouse Potato Salad as the cooler, more refined cousin of your standard picnic potato. What is essentially a creamy potato salad jazzed up with bold flavors often found in steakhouses. What’s your review of Dijon mustard, crisp bacon, horseradish, fresh herbs? What is a creamy dressing that isn’t mayonnaise? Is this a far cry from bland and boring? What makes a potato salad?

Why you’ll love this recipe?

What do you love about this book?What is Steakhouse Potato SaladIs it unexpectedly flavorful? The combination of creamy potatoes, bacon, tangy Dijon, and the subtle heat from the bacon. What is horseradish? Is it a total flavor bomb? Don’t let the “steakhouse” name intimidate you. What are some of the easiest ways to make a smoothie using ingredients you already have in your fridge?

Plus, it’s so much more cost-efficient than ordering a similar side at flimsy restaurants. You get that high-end steakhouse experience without the hefty price tag! What are some of the best recipes for grilling steaks? ), burgers, chicken, or even as a hearty side to eat on saturdays. What is the versatility of this recipe? It reminds me of my Creamy Dill Potato Salad – a lighter, brighter take on the recipe. What is the best steakhouse version of potato salad? My Creamy Dill Potato Salad is more of a lunch dish, while my Steakhouse potato salad is really good. What are some great dinner side dishes?

How do I make Steakhouse Potato Salad?

Quick Overview

How do I make potato salad? I’ll start by boiling some potatoes until they’re tender, then we will mix them with crispy bacon, a little salt and pepper. I like it! What are the ingredients in this creamy and flavorful dressing? What is steakhouse taste What’s the best part? It all comes together in under 30 minutes! The key is to not overcook the potatoes and to let the salad chill for at least an hour before serving. How do you serve the flavors together?

Ingredients

What is the recipe for potato salad?
* 2 pounds Yukon Gold potatoes, peeled and cubed. I like Yukon Golds because they’re creamy and hold their shape well, but red potatoes work too! Just avoid Russets, they can get too mushy.
* 6 slices bacon, cooked until crispy and crumbled. Don’t skimp on the bacon quality! What makes a difference?
* 1/2 cup mayonnaise. Full-fat is best for flavor and texture.
* 1/4 cup sour cream. This adds a lovely tang and creaminess.
* 2 tablespoons Dijon mustard. This is crucial for that signature steakhouse flavor.
* 1 tablespoon horseradish, prepared. Start with 1 tablespoon and add more if you like it spicier.
* 1/4 cup red onion, finely chopped. Adds a nice bite and color.
* 2 tablespoons fresh chives, chopped. Fresh herbs are essential!
* 2 tablespoons fresh parsley, chopped.
* 1 tablespoon white vinegar. Adds a touch of acidity.
* Salt and pepper to taste. Don’t be afraid to season generously!

Optional Garnish
* Paprika for a touch of color.
* Extra crumbled bacon, because why not?
* Fresh parsley sprigs for presentation.

What are the steps to

Step 1: Cook the Potatoes

Place the cubed potatoes in a large pot and cover with cold water. Add salt. Bring to a boil and cook for 10-12 minutes, or until the potatoes are fork tender. Do not overcook them or they will become mushy. Drain the potatoes and let them cool slightly.

Step 2: Cook the Bacon

While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Remove bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces. I always save the bacon grease for other cooking projects, it adds amazing flavor!

Step 3: Make the Dressing

In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, horseradish, and white wine. Set aside. How do you mix vinegar, salt, and pepper until smooth. Taste and adjust seasonings as needed. How do you personalize a flavor to your liking?

Step 4: Combine Everything

Gently fold the slightly cooled potatoes into the dressing. Add the crumbled bacon, red onion, chives, and parsley. Mix well. Mix everything together until well combined. Do not over mix potatoes or they will break down.

Step 5: Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. How do you get the flavors to meld and the salad to cool completely? Before serving, give it a gentle stir and garnish with paprika, extra crumbled bacon, and fresh basil. What are some good parsley sprigs

What should I serve it with?

This What is Steakhouse Potato SaladIs incredibly versatile and pairs well with so many dishes!

What is a classic BBQ?Serve it alongside grilled steaks, burgers or chicken. What is the perfect complement to grilled meats?

For a Picnic:Pack it in a cooler with sandwiches, salads, and fruit for an easy picnic lunch.

As a side dish: What are some examples?Serve it as a side dish with roasted chicken, Pork Tenderloin, or fish. It adds a touch of elegance to any meal.

For a Potluck:What is a crowd pleaser? Bring it to your next potluck.

My family loves it with grilled chicken breast and corn on the cob. What is a satisfying meal? I like to eat it straight out of the bowl for lunch.. don’t judge! What goes great with grilled peaches and arugula salad?

What are some of the best ways to prepare a Steakhouse Potato Salad?

Okay, so I’ve made this.Steakhouse Potato Salad *a lot* of times, and I’ve learned a few tricks along the way. Here are my top tips for making it absolutely perfect every time:

Potato Perfection: Don’t overcook the potatoes! They should be fork-tender but not mushy. Overcooked potatoes will result in a gummy salad. I always err on the side of slightly undercooked, as they’ll continue to soften in the dressing.

Bacon Bliss: Crispy bacon is key! Cook the bacon until it’s nice and crispy, then drain it well on paper towels. Nobody wants soggy bacon in their potato salad.

Dressing Dynamics: Don’t be afraid to adjust the dressing to your liking. If you like it tangier, add more vinegar. If you like it spicier, add more horseradish. Taste and adjust as needed until it’s perfect for you. I sometimes add a tiny pinch of sugar to balance the acidity.

Herb Heaven: Fresh herbs are essential! They add a bright, fresh flavor that really elevates the salad. Don’t use dried herbs in this recipe. I’ve tried using dried herbs in a pinch, and it just doesn’t compare.

Chill Out: Let the salad chill for at least an hour before serving. This allows the flavors to meld together and the salad to cool completely. It’s even better if you can make it the day before!

Ingredient Swaps: If you don’t have sour cream, you can use Greek yogurt. If you don’t have red onion, you can use scallions. Feel free to experiment and use what you have on hand. I’ve even used avocado oil mayo once because that’s all I had, and it was still delicious!

Storing and Reheating Tips

This Steakhouse Potato Salad is best served cold, but here’s how to store it properly to maintain its flavor and texture:

Refrigerator Storage: Store the potato salad in an airtight container in the refrigerator for up to 3-4 days. Make sure the container is tightly sealed to prevent it from drying out or absorbing odors from other foods in the fridge.

Room Temperature: I really don’t recommend leaving it at room temp for more than a couple of hours. Mayo-based salads are just begging to be bacteria breeding grounds!

Freezer Instructions: I don’t recommend freezing this potato salad. The mayonnaise and sour cream can separate and become watery when thawed, resulting in a less-than-desirable texture. Trust me, it’s best to make it fresh or enjoy it within a few days.

Glaze Timing Advice: Since there’s no glaze (thank goodness!), you don’t have to worry about that step. Just store it properly and enjoy!

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, I highly recommend making it at least a few hours in advance to allow the flavors to meld together. It’s even better the next day!

Can I make this vegan?

Yes, you can! Use vegan mayonnaise and sour cream substitutes. You can also use vegan bacon bits or tempeh bacon for a smoky flavor.

Can I use different types of potatoes?

Yes! Yukon Gold potatoes are my favorite, but red potatoes also work well. Avoid Russet potatoes, as they can become too mushy.

How can I make this spicier?

Add more horseradish! You can also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.

Can I add other vegetables?

Definitely! Celery, bell peppers, or even pickles would be great additions. Feel free to get creative and add your favorite veggies.

Final Thoughts

So, there you have it – my go-to recipe for Steakhouse Potato Salad! It’s a total crowd-pleaser, it’s easy to make, and it’s packed with flavor. What more could you ask for? I truly believe this recipe will become a staple in your kitchen, just like it has in mine. If you’re looking for other delicious side dish recipes, be sure to check out my Creamy Coleslaw or my Roasted Asparagus with Lemon. And please, leave a comment below and let me know how your Steakhouse Potato Salad turns out! I can’t wait to hear your variations and personal touches. Happy cooking, friends!