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
- 3 hard-boiled eggs chopped
- 3 celery stalks diced
- ½ red onion finely chopped
- 6 slices cooked bacon crumbled
- 2 tablespoons fresh chives chopped
For the Dressing
- ½ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Cook potatoes: Boil in salted water until just tender, then cool completely.
- Prep mix-ins: Slice eggs, chop celery, onion, bacon, and chives while potatoes cool.
- Mix dressing: Stir mayo, sour cream, mustard, vinegar, and seasonings until creamy and smooth.
- Combine salad: Gently toss potatoes, eggs, veggies, bacon, and creamy dressing together.
- Chill and serve: Refrigerate for an hour, then garnish with chives and extra bacon before serving.
Notes
- Chill before serving for better flavor; the salad gets creamier and tastier.
- Don’t overcook potatoes, or they might get mushy and watery in the salad.
- Taste the dressing before mixing; add salt or vinegar as needed.
- Add bacon and chives last, so they stay fresh for presentation.
- Keep airtight and eat within three days for the best experience.
- Serve at your next BBQ; everyone will be asking for your secret!