Description
This Steakhouse Potato Salad is rich, creamy, and packed with bold flavors from crispy bacon, tender potatoes, and a tangy dressing. Perfect for BBQs, potlucks, or a comforting family side dish, it’s a crowd-pleaser that tastes 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
- Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes until fork-tender. Drain and let cool completely.
- In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika until smooth.
- In a large mixing bowl, combine cooled potatoes, chopped eggs, celery, red onion, bacon, and chives.
- Pour dressing over the mixture and gently fold until evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to develop.
Notes
Let the salad chill for at least 1 hour for best flavor.
Make sure potatoes are fully cooled before mixing to avoid a mushy texture.
Add extra bacon for a richer, smokier taste.
Use fresh chives for the best flavor and color.
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 serving
- Calories: 330
- Sugar: 2g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 120mg