Description
This Steakhouse Potato Salad Recipe is creamy, hearty, and packed with bold flavors from crispy bacon, fresh herbs, and a tangy dressing. Perfect for BBQs, potlucks, or make-ahead meals, it’s a comforting side dish that gets even better after chilling.
Ingredients
Scale
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 cubed potatoes in a large pot, cover with cold salted water, and boil for 15–20 minutes until fork-tender. Drain and let cool completely. - Make the dressing:
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and seasonings until smooth. - Combine the salad:
In a large bowl, gently mix cooled potatoes, chopped eggs, celery, red onion, bacon, and chives. - Add dressing:
Pour the dressing over the mixture and gently fold until evenly coated. - Chill:
Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
Let the salad chill at least 1 hour for the best flavor.
Always cool potatoes before mixing to avoid a mushy texture.
Adjust ingredients to taste if you prefer a simpler flavor profile.
Add extra bacon for a richer, smoky bite.
Stir gently to keep the potatoes intact.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg