Steakhouse Potato Salad
This steakhouse potato salad brings steakhouse dining to your home. Every bite is creamy, crunchy, and loaded with big, comforting flavors. Perfect for BBQs, potlucks, or just whenever you need comfort, this recipe pleases everyone and gets even better after chilling.
Ingredients
For the Salad
- 2 pounds russet potatoes peeled and cubed
- 4 large hard-boiled eggs (chopped)
- 2 celery stalks (diced)
- ¼ cup red onion (finely chopped)
- 6 slices cooked bacon crumbled
- 2 tablespoons fresh chives (chopped)
For the Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Cook the potatoes: Place 2 lbs of cubed russet potatoes in a large pot, cover with cold salted water, and boil for 15-20 minutes until fork-tender. Drain well in a colander and let cool.
- Make the dressing: While the potatoes cook, whisk together 1 c mayonnaise, ½ c sour cream, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and all seasonings in a small bowl until smooth.
- Combine the salad: In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ c red onion, 6 slices of crumbled bacon, and 2 tbsp of chives.
- Dress and chill: Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Notes
- For the best flavor, let the salad chill for at least one hour.
- Make sure your potatoes are completely cool before adding the dressing.
- Feel free to add a little extra bacon if you're a big fan!
- Use fresh chives for a brighter, more delicious taste.
- Stir gently to avoid mashing the tender potatoes.