Loaded Steakhouse Baked Potato Salad
11 ingredients · 8 steps · from Smokin' & Grillin' wit AB
Ingredients
- baby red potatoes
- bacon
- about 1 cup shredded cheese
- red onion
- mayonnaise
- Dijon mustard
- sweet relish or dill relish
- vinegar
- bacon sea salt or kosher salt
- black pepper
- fresh parsley
Steps
- Cut baby potatoes into uniform bite-sized pieces.
- Boil salted water in a pot. Add potatoes and cook about 8 minutes until fork/toothpick tender.
- Drain potatoes and rinse under cold water to stop cooking. Let cool.
- Cook bacon until crispy. Drain and chop into small pieces. Save bacon grease.
- Make dressing: whisk together mayo, Dijon mustard, relish, vinegar, bacon sea salt, and black pepper.
- In a large bowl, fold dressing into cooled potatoes. Small pieces will break down and thicken the dressing naturally.
- Add diced red onion, shredded cheese, and chopped bacon. Fold to combine.
- Garnish with fresh parsley. Refrigerate until ready to serve. Serve cold or at room temperature.
Recipe extracted by Foodle from “The Best Steakhouse Potato Salad Recipe” by Smokin' & Grillin' wit AB. Quantities follow the video and may be approximate — watch the original for technique.
