PrintSteakhouse Potato Salad: The Creamy BBQ Side You Need!
A delicious and creamy potato salad that pairs perfectly with BBQ dishes, offering a rich flavor and satisfying texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds of potatoes, diced
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup BBQ sauce
- 1/2 cup celery, chopped
- 1/2 cup red onion, diced
- 1/4 cup pickles, chopped
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, mix together the mayonnaise, sour cream, BBQ sauce, and Dijon mustard.
- Add the cooled potatoes, celery, red onion, pickles, salt, and pepper to the bowl. Stir gently to combine.
- Chill the potato salad in the refrigerator for at least 1 hour before serving.
- Garnish with fresh parsley before serving.
Notes
- For a spicier kick, add some chopped jalapeños.
- This salad can be made a day in advance for better flavor.
- Feel free to substitute Greek yogurt for sour cream for a lighter version.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg