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Steakhouse Potato Salad

Steakhouse Potato Salad

  • Author: Jonathan
  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Steakhouse Potato Salad is a creamy, tangy summer side dish featuring Yukon Gold potatoes, smoky turkey bacon, crisp celery and red onion, and a zesty dressing made with plant-based mayonnaise and apple cider vinegar. It’s easy to prepare, refreshingly textured, and perfect for picnics, barbecues, or weeknight dinners. The salad develops deeper flavors when chilled overnight, making it a versatile and satisfying accompaniment to grilled meats or a tasty snack on its own.

Ingredients

Scale

Potatoes & Bacon

  • 1.5 pounds Yukon Gold potatoes, washed and cut into bite-sized pieces
  • 6 slices smoked turkey bacon

Vegetables & Herbs

  • 2 celery stalks, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, finely chopped, plus extra for garnish

Dressing

  • 1/2 cup plant-based mayonnaise
  • 2 tablespoons apple cider vinegar (natural)
  • 1 tablespoon Dijon mustard (natural)
  • 2 tablespoons natural pickle relish
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Cook the Potatoes: Wash and cut Yukon Gold potatoes into bite-sized pieces. Boil them in salted water for 12 to 15 minutes, or until tender but still firm. Drain the potatoes and allow them to cool completely to prevent the salad from becoming watery.
  2. Prepare the Bacon and Veggies: While potatoes cook, crisp the smoked turkey bacon in a skillet until golden and slightly crunchy. Chop celery, red onion, and parsley finely for even texture and flavor balance.
  3. Make the Dressing: In a bowl, whisk together plant-based mayonnaise, apple cider vinegar, Dijon mustard, pickle relish, salt, and pepper until creamy and well blended. Taste and adjust seasoning as needed.
  4. Assemble the Salad: In a large bowl, gently fold the cooled potatoes with the bacon pieces, chopped vegetables, and dressing. Toss carefully to coat everything evenly without breaking up the potatoes. Chill the salad for at least one hour to allow flavors to meld.
  5. Garnish and Serve: Just before serving, sprinkle additional chopped parsley over the top for freshness and color. Serve chilled or at room temperature for the best flavor and texture experience.

Notes

  • Do not overcook potatoes to maintain a firm texture and avoid mushiness.
  • Refrigerate the salad for several hours or overnight to enhance flavor harmony.
  • Cut all ingredients uniformly for consistent texture and easy eating.
  • Cook turkey bacon until crispy to add a delightful crunch contrast.
  • If desired, add extra apple cider vinegar for a tangier dressing.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 2g
  • Sodium: 420mg
  • Fat: 14g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 10mg

Keywords: potato salad, steakhouse potato salad, summer side dish, turkey bacon potato salad, creamy potato salad, tangy dressing, plant-based mayonnaise potato salad

Find it online: https://familycookspot.com/steakhouse-potato-salad/