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Steakhouse Potato Salad

Steakhouse Potato Salad

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

Description

This Steakhouse Potato Salad blends creamy Yukon gold potatoes with smoky turkey bacon, plant-based cheese, and a tangy apple cider vinegar dressing. Perfect as a flavorful side dish or a stand-alone salad, it offers a rich and satisfying taste with fresh celery, chives, and a natural gelling agent that gives the dressing a perfect consistency. Ideal for family dinners, barbecues, or potlucks, it brings the classic steakhouse vibe with a modern plant-based twist.

Ingredients

Scale

Salad Ingredients

  • 1.5 pounds Yukon gold potatoes, cut into bite-sized pieces
  • 6 slices smoked turkey bacon
  • 1 cup plant-based cheese, diced
  • 1/2 cup celery, diced
  • 2 tablespoons fresh chives, chopped
  • Salt, to taste
  • Black pepper, to taste

Dressing Ingredients

  • 1/3 cup mayonnaise (natural)
  • 2 tablespoons apple cider vinegar (natural)
  • 1 teaspoon Dijon mustard (natural)
  • 1/2 teaspoon natural gelling agent
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the Potatoes: Cut Yukon gold potatoes into bite-sized pieces and boil them until tender but still firm, then drain and let cool slightly to maintain texture for the salad.
  2. Prepare the Smoked Turkey Bacon: Crisp up smoked turkey bacon in a skillet over medium heat until golden and crunchy. Once cooled, chop into bite-sized bits to add smoky bursts throughout the salad.
  3. Mix the Dressing: In a bowl, whisk together mayonnaise (natural), apple cider vinegar (natural), Dijon mustard (natural), salt, black pepper, and natural gelling agent until creamy and well combined, ensuring the dressing will evenly coat the ingredients.
  4. Combine Salad Ingredients: Gently toss cooked potatoes, smoked turkey bacon, diced celery, chopped chives, and plant-based cheese in a large mixing bowl. Pour the dressing over and fold carefully to coat everything evenly without breaking up the potatoes.
  5. Chill and Serve: Refrigerate the finished salad for at least one hour to let the flavors meld beautifully. Serve cold as a refreshing and hearty side dish that pairs well with grilled meats or vegetarian mains.

Notes

  • Choose Yukon gold potatoes for the best creamy texture and shape retention.
  • Fold ingredients gently to keep potato chunks intact for satisfying bites.
  • Chill the salad adequately to allow flavors to meld and improve the texture.
  • Cook smoked turkey bacon just before mixing to keep it crispy.
  • Adjust the balance of apple cider vinegar and mayonnaise (natural) gradually to achieve the desired tanginess.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Boiling
  • 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: 22g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 15mg

Keywords: Steakhouse Potato Salad, potato salad recipe, smoky potato salad, plant-based cheese, apple cider vinegar dressing, smoked turkey bacon, creamy salad

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