Description
A rich and creamy potato salad inspired by classic steakhouse flavors, loaded with cheddar cheese, beef bacon, and fresh herbs. Perfect for gatherings, cookouts, and family dinners.
Ingredients
3 pounds (1.36 kg) Yukon Gold potatoes, cut into 1-inch chunks
1 tablespoon salt (for boiling water)
1 ½ cups (360 g) mayonnaise
½ cup (120 g) sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
2 cups (200 g) sharp cheddar cheese, shredded
6 slices beef bacon, cooked crisp and crumbled
4 green onions, thinly sliced
2 tablespoons fresh parsley, chopped
Instructions
Place potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil and simmer for 12–15 minutes until fork-tender. Drain and cool completely.
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
Fold in shredded cheddar cheese, crumbled beef bacon, green onions, and parsley.
Add cooled potatoes and gently mix until evenly coated.
Cover and refrigerate for at least 1 hour before serving. Garnish with extra cheese and green onions if desired.
Notes
Allow potatoes to cool fully before mixing to prevent oily dressing.
Store refrigerated for up to 3 days in an airtight container.
Stir before serving and adjust seasoning if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes