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Steakhouse Potato Salad

Steakhouse Potato Salad

  • Author: Samuel
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This easy Steakhouse Potato Salad is a perfect vibrant side for your summer BBQ. Creamy plant-based mayo, smoky turkey bacon, and tangy apple cider vinegar combine with fresh herbs and crisp celery to create a flavorful, colorful dish that stays fresh and satisfying. Ideal for gatherings or simple meals, this potato salad brings a delicious upgrade to the traditional classic.

Ingredients

Scale

Potatoes

  • 3 cups waxy potatoes (red or Yukon gold), washed and cut into bite-sized chunks

Protein and Crunch

  • 6 slices smoked turkey bacon, chopped

Dressing

  • 1 cup plant-based mayo
  • 2 tablespoons apple cider vinegar (natural)
  • 1 teaspoon Dijon mustard (natural)
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Fresh Additions

  • 1/2 cup celery, finely chopped
  • 2 tablespoons fresh chives, minced
  • 2 tablespoons fresh parsley, minced

Instructions

  1. Cook the potatoes: Wash the potatoes and cut them into bite-sized chunks. Boil them in salted water until just tender but not falling apart, about 12-15 minutes. Drain and set aside to cool.
  2. Fry the smoked turkey bacon: While the potatoes cook, chop the smoked turkey bacon into small pieces and cook in a skillet over medium heat until crispy. Transfer to a paper towel to drain excess fat.
  3. Prepare the dressing: In a large mixing bowl, whisk together plant-based mayo, apple cider vinegar, Dijon mustard (natural), salt, and freshly cracked black pepper. This dressing will bring creamy tanginess and bind all the ingredients harmoniously.
  4. Combine the ingredients: Add the cooled potatoes and crispy smoked turkey bacon into the bowl with the dressing. Toss gently to coat everything evenly without breaking up the potatoes.
  5. Add fresh crunch and herbs: Chop celery finely and add it along with minced chives and parsley. Stir lightly to finish, then taste and adjust seasoning if needed.

Notes

  • Avoid overcooking the potatoes to prevent mushy salad.
  • Use cooled potatoes to keep the salad fresh and flavor intact.
  • Add apple cider vinegar gradually to get the perfect tanginess.
  • Chill the salad in the fridge for at least an hour before serving for flavors to meld.
  • Fresh chives and parsley brighten the flavor and appearance significantly.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Boiling, Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 250
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: potato salad, steakhouse style, plant-based mayo, smoked turkey bacon, summer BBQ side, creamy salad, tangy potato salad

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