Saturday, August 10, 2013

Steakhouse Potato Salad

Now that the weather is warm and the cook outs are underway, I thought I would share a great potato salad recipe to go with all that grilled meat. Steakhouse potato salad is full of cheddar cheese, sour cream, bacon and chives.
Potatoes are one of Mr. Pickypants favorite foods, but I can't really get him to try potato salad, until he saw this one....I think it was the cheese and bacon that got to him. Who can resist potatoes, cheddar cheese and crispy fried bacon???? Not Mr. Pickypants, he tried one forkful and loved it. This potato salad also works out well with left over baked potatoes, just peel, dice and fold into the mayo sauce mixture! YUMMY!

Ingredients:
4 large Russet or Yukon Gold potatoes
2 Eggs
1/4 cup mayonnaise
1/2 cup sour cream
3/4 cup shredded cheddar cheese (save 1/2 for topping)
1/4 cup freshly chopped chives, divided
8 strips of bacon, cooked and crumbled (save 2 for topping)
1 tsp black pepper
1 tsp salt
 
Serves 4 – 6
 
Directions:
In a small bowl, mix together the mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the chives, cheese, pepper and salt. Cover and let chill in fridge for a bit. Meanwhile, peel and cube your potatoes into bite size pieces. Put in a large pot, cover with water and boil until fork tender, add the 2 eggs to the potatoes so you don't need to dirty another dish. boil the potatoes for about 20 minutes and the eggs for about 10 minutes. Keep an eye on the potatoes so they don't cook too long or you’ll end up with more of a mashed potato consistency when you mix them with the mayo sauce.
 
When potatoes and the eggs are ready, drain and let cool. Peel the eggs and slice into bite sized pieces.  Put potatoes and eggs in a large bowl and combine with sour cream mixture. Fold in the crumbled bacon. Top with remaining chives, cheddar cheese and crumbled bacon.

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