Description

Steakhouse Potato Salad is a rich, creamy, and savory side dish perfect for complementing grilled meats or barbecue. Featuring smoky plant-based bacon, creamy plant-based cheddar cheese, and a tangy apple cider vinegar dressing, this salad delivers a perfect balance of textures and flavors. This comforting and crowd-pleasing classic salad is fresh, indulgent, and ideal for any dinner or gathering.

Ingredients

Scale

Potatoes & Main Ingredients

2 pounds Yukon Gold potatoes, washed and diced
6 slices plant-based bacon, smoked style
1 cup plant-based cheddar cheese, shredded
3 green onions, chopped
1 stalk celery, chopped
2 tablespoons fresh dill, chopped

Dressing

1/2 cup plant-based mayonnaise (natural)
3 tablespoons apple cider vinegar (natural)
1 tablespoon mustard (natural)
1/2 teaspoon natural gelling agent
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare the potatoes. Wash and dice the Yukon Gold potatoes into even chunks. Boil them in salted water until tender but still firm enough to hold their shape. Drain and let them cool slightly.
Crisp the plant-based bacon. In a skillet over medium heat, cook the smoked plant-based bacon until crispy and all fat renders out. Remove and chop into bite-sized pieces.
Make the dressing. In a bowl, whisk together the plant-based mayonnaise, apple cider vinegar (natural), mustard (natural), fresh dill, salt, pepper, and natural gelling agent until smooth and creamy.
Combine all ingredients. Toss the slightly cooled potatoes with the dressing, then fold in the plant-based bacon, chopped celery, green onions, and plant-based cheese. Mix gently to avoid breaking the potatoes.
Chill and serve. Refrigerate the potato salad for at least one hour to allow the flavors to meld. Serve chilled for best taste and texture.

Notes

Avoid overcooking potatoes to keep them firm but tender for best texture.
Cool potatoes before mixing with dressing to prevent the salad from becoming watery.
Crisp plant-based bacon slowly in a skillet for maximum flavor and crunch.
Refrigerate for a couple of hours to let flavors fully develop.
Add fresh dill or parsley just before serving to maintain vibrant color and flavor.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 2 g
Sodium: 400 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg

Keywords: potato salad, steakhouse style, plant-based, smoky, creamy, tangy, side dish