On Friday, March 15, 2019 at 2:14:59 PM UTC-5, U.S. Janet B. wrote:
>
> On Fri, 15 Mar 2019 10:20:25 -0700 (PDT), "
> > wrote:
>
> >Have you ever tried the Steak House Potato Salad recipe that was posted here
> >a couple of years ago by Melba's Jammin' I believe. To _me_ it is the best potato salad I've ever made or tasted.
>
> there are a bunch of steakhouse potato salad recipes on the 'Net, just
> looked it up. It looks as though cheddar cheese is kind of a
> signature component. Thanks for the suggestion
> Janet US
>
The one Melba shared did not have cheese of any sort in it. I dug out my
saved copy of her recipe.



Serving Size: 4 - 6

A great salad without the bite of the vinegar in mayo.

1 teaspoon chicken bouillon granules or base, dissolved in 1
tablespoon hot water

1/3 pound bacon slices, (maybe 4-6)

1/2 heaping cup mayonnaise

1 heaping cup sour cream

3 large-ish green onions, sliced OR 1 shallot diced*

6-8 medium new red potatoes, scrubbed and boiled until tender


Dissolve the chicken base in water and set aside to cool. This ingredient is important to this dish, don't omit!

Cut the bacon slices into 1/2" wide pieces and fry slowly until crisp
but not burned. Drain well and cool. OR place bacon strips on a baking
sheet and cook in the oven. Drain, cool, and chop.

While bacon is cooking, quarter the potatoes into bite size chunks in a bowl.

Combine the chicken base, mayo, and sour cream, stirring together until
smooth. Stir in onions and crisp bacon pieces; pour over
potatoes, mix, correct seasoning, and chill several hours or overnight before
serving.

Adjust measurements as required, but that's about the right ratio of mayo to
sour cream.

*MY personal preference is a finely diced shallot. Very, very mild onion
flavor and no dragon breath the next day.