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Steakhouse Potato Salad

A creamy and crunchy side dish that perfectly complements grilled meats, boasting the rich flavors of sour cream, bacon, and fresh herbs.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the salad
  • 2 pounds red skin potatoes Leave the skins on for texture.
  • 1 cup sour cream Provides a creamy tang.
  • 1/2 cup mayonnaise Balances the sour cream.
  • 1/4 cup apple cider vinegar Adds acidity.
  • 1 cup thick-cut bacon Cooked until crispy and crumbled.
  • 1 stalk celery Chopped for crunch.
  • 1/2 cup red onion Chopped for flavor.
  • 1/4 cup fresh herbs (dill or chives) Chopped for freshness.
  • 1/2 cup blue cheese or gorgonzola Optional, for extra flavor.

Method
 

Preparation
  1. Boil the whole red skin potatoes in salted water until fork tender, about 15-20 minutes. Drain and let cool slightly.
  2. Once cool enough to handle, chop the potatoes into chunky pieces without removing the skins.
  3. In a large bowl, combine the sour cream, mayonnaise, apple cider vinegar, and mix well to make the dressing.
  4. Fold in the chopped potatoes, crispy bacon, celery, red onion, and fresh herbs. Mix gently to coat the potatoes without mashing them.
Chilling and Serving
  1. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight.
  2. Before serving, give the salad a quick stir and add a splash of milk or extra sour cream if it seems too thick.

Notes

Store in an airtight container to keep fresh. For best flavor, prepare the salad a day ahead of serving, allowing flavors to meld together.