Description
A hearty, flavor-packed potato salad inspired by classic steakhouse sides — made with tender baby potatoes, crispy bacon, green onions, and a creamy, tangy dressing with hints of garlic and Dijon mustard.
Ingredients
- 2 pounds baby red or Yukon gold potatoes, cut into bite-sized pieces
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 6 slices bacon, cooked and crumbled
- 3 green onions, finely chopped
- ¼ cup chopped fresh parsley
- ½ cup shredded sharp cheddar cheese (optional for extra richness)
Instructions
- Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth and creamy.
- Add the warm potatoes to the dressing and toss gently to coat.
- Fold in crumbled bacon, green onions, parsley, and cheddar cheese (if using).
- Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
- Serve cold or at room temperature alongside grilled steak, chicken, or burgers.
Notes
- For extra tang, add a splash of pickle juice or chopped dill pickles.
- Use Greek yogurt instead of sour cream for a lighter version.
- Make this potato salad ahead — it tastes even better after the flavors meld overnight.
- Garnish with extra bacon and green onions just before serving for presentation.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Boiled / Mixed
- Cuisine: American