Description
Steakhouse Potato Salad That Elevates Any Summer BBQ
Ingredients
Scale
- 2 pounds Red Potatoes (boiled and chopped)
- 1/4 cup Dijon Mustard (or yellow mustard for a milder taste)
- 4 strips Bacon (cooked until crispy)
- 1 cup Sharp Cheddar Cheese (shredded)
- 1/2 cup Dill Pickles (chopped)
- 1/4 cup Fresh Herbs (such as parsley or chives)
- 1 cup Mayonnaise (or Greek yogurt for a lighter option)
- to taste Salt
- to taste Pepper
Instructions
- Chop the red potatoes into bite-sized pieces. Boil in salted water for about 15-20 minutes, or until fork-tender. Drain well and set aside to cool.
- While potatoes are cooling, heat a skillet over medium heat and cook the bacon until crispy. Once done, remove from heat and chop into small pieces.
- In a large mixing bowl, whisk together Dijon mustard, mayonnaise, salt, and pepper until smooth and creamy.
- Add the cooled potatoes, chopped bacon, sharp cheddar cheese, dill pickles, and fresh herbs to the bowl. Toss gently to ensure everything is well coated.
- Transfer the potato salad to the refrigerator and chill for at least one hour before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: Steakhouse Potato Salad