Portland Steakhouse Potato Salad

Ribeye steak…slices tomatoes with red onion…iceberg lettuce with blue cheese dressing and a large baked potato with all of the toppings. That is how I do Morton’s Steakhouse in Portland Oregon. We live about 30 miles south of Portland but make the trip up with friends for fabulous steak dinners.
[whohit]-Portland Steakhouse Potato Salad-[/whohit]
When Reser’s had their Potato Salad Challenge last summer I took the opportunity to make an outrageous recipe themed after my favorite steakhouse. All of my favorite parts of a steakhouse dinner wrapped up in a potato salad!
This contest had a big payoff of $10,000.00. No win last year but I hope they run the contest again in 2014. Checkout my recipe below.

Portland Steakhouse Potato Salad-The Prize of Cooking

Portland Steakhouse Potato Salad-The Prize of Cooking

 

Portland Steakhouse Potato Salad
3# small red potatoes (if larger pieces quarter potatoes to equal size)
6 strips crispy center-cut bacon, chopped
½ small red onions, diced
8 oz crumbled blue cheese
¼ cup sun-dried tomatoes, julienne cut, dry packed not in oil
For the dressing:
• 2 clove garlic ,finely minced
• 1 cup real mayonnaise
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 2 T white wine vinegar
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh dill, minced
• 2 tablespoons fresh chives, minced
• 1/4 to 1/2 cup buttermilk (as needed for desired consistency)
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
Crisp bacon strips in 400 degree oven on a foil lined sheet pan for 30min or until crispy. Chop in small bit size pieces when cooled.
Boil the potatoes until just done, about 30 minutes. The potatoes should be fork tender.
When the potatoes are done, drain and let them begin to cool down.
In a large bowl whisk together the garlic, salt, mayonnaise, sour cream, Dijon mustard, white wine vinegar, sun-dried tomatoes, herbs, buttermilk, salt and pepper until well combined.
Once the potatoes are slightly cooled, cut them into quarters or smaller if you prefer transferring them to another bowl.
Add the red onion, bacon, crumbled blue cheese and some of the dressing to the cut potatoes and gently mix until all of the potatoes are coated. Add the remaining dressing and mix again.
Store in the refrigerator until ready to serve.

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