Description
This Steakhouse Potato Salad brings the rich, comforting flavors of a classic steakhouse side dish right to your table. Creamy with a tangy dressing, loaded with crunchy celery, red onion, and crispy bacon, this salad is perfect for BBQs, potlucks, or any meal that calls for a hearty and flavorful potato salad. Chilling the salad enhances the flavor, making every bite a perfect balance of textures and tastes.
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 the 2 pounds of cubed russet potatoes into a large pot. Cover them with cold salted water and bring to a boil. Let the potatoes cook for 15-20 minutes, or until they are fork-tender. Once cooked, drain the potatoes thoroughly in a colander and allow them to cool completely.
- Make the Dressing: While the potatoes are cooking, combine 1 cup of 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, and ¼ teaspoon paprika in a small bowl. Whisk until the mixture is smooth and creamy.
- Combine the Salad Ingredients: In a large mixing bowl, gently fold together the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup finely chopped red onion, 6 slices of crumbled cooked bacon, and 2 tablespoons of chopped fresh chives. Be careful to mix without mashing the potatoes.
- Dress and Chill: Pour the prepared dressing over the potato mixture. Gently fold everything together until all ingredients are evenly coated with the dressing. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and develop.
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 to prevent it from becoming watery.
- Feel free to add extra bacon if you prefer a smokier, crunchier salad.
- Use fresh chives for a brighter, more vibrant taste.
- Stir the salad gently to avoid mashing the tender potatoes and maintain the desired texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Salad
- Method: Stovetop
- Cuisine: American
Keywords: potato salad, steakhouse recipe, classic potato salad, BBQ side dish, creamy potato salad, bacon potato salad, picnic salad
