Steakhouse Potato Salad Recipe

Introduction

Steakhouse Potato Salad is a rich and creamy side dish that complements any grilled meat perfectly. Loaded with crispy bacon, fresh chives, and a tangy dressing, it’s a classic favorite that’s sure to impress at your next cookout or family dinner.

Ingredients

• 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)
• 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

1. Step 1: Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender. Drain thoroughly and allow them to cool.
2. Step 2: While the potatoes cook, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika in a small bowl until the dressing is smooth.
3. Step 3: In a large bowl, gently combine the cooled potatoes, chopped hard-boiled eggs, diced celery, chopped red onion, crumbled bacon, and fresh chives.
4. Step 4: Pour the dressing over the potato mixture and fold gently until everything is evenly coated. Cover and refrigerate for at least one hour to allow the flavors to meld before serving.

Tips & Variations

• For extra texture, add sliced green onions or a handful of chopped pickles.
• Use Yukon Gold potatoes for a creamier texture if you prefer.
• Swap bacon for smoked ham or pancetta for a different smoky flavor.
• Make it a bit lighter by reducing the mayo and increasing the sour cream.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a little extra chives or a sprinkle of paprika for freshness. It’s best enjoyed cold or at room temperature, so allow it to sit out for 10-15 minutes before serving if chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, this salad tastes even better after resting in the refrigerator for a few hours or overnight, letting the flavors develop fully.

How do I prevent the potatoes from falling apart?

Be sure to cook the potatoes just until fork-tender, not mushy. Cooling them completely before mixing helps keep the salad’s texture intact.

Steakhouse Potato Salad Recipe

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★★★★★

4.9 from 113 reviews

This classic Steakhouse Potato Salad features tender russet potatoes combined with hard-boiled eggs, crisp celery, red onion, and smoky bacon. Tossed in a creamy mixture of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, and seasoned with garlic powder, paprika, salt, and pepper, this salad is chilled to meld all the flavors perfectly. It’s an ideal side dish for barbecues, picnics, or hearty steak dinners.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Vegetables

• 2 pounds russet potatoes, peeled and cubed
• 2 celery stalks, diced
• ¼ cup red onion, finely chopped
• 2 tablespoons fresh chives, chopped

Protein

• 4 large hard-boiled eggs, chopped
• 6 slices cooked bacon, crumbled

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

1. Cook the potatoes: Place the cubed russet potatoes in a large pot and cover them with cold salted water. Bring to a boil and cook for 15 to 20 minutes or until the potatoes are fork-tender. Drain the water thoroughly using a colander and allow the potatoes to cool completely.
2. Make the dressing: While the potatoes are cooking, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika in a small bowl until smooth and creamy.
3. Combine the salad ingredients: In a large bowl, gently mix the cooled potatoes, chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled bacon, and chopped fresh chives. Stir carefully to combine all the ingredients evenly without mashing the potatoes.
4. Dress and chill: Pour the prepared dressing over the potato mixture. Gently fold the dressing into the salad until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld before serving.

Notes

• For best results, use russet potatoes because they hold their shape well and have a fluffy texture.
• Ensure potatoes are fully cooled before mixing with dressing to prevent it from becoming watery.
• Hard-boil the eggs a day ahead for convenience.
• Adjust seasoning and vinegar to taste for desired tanginess and saltiness.
• Can be made a day ahead and stored in the refrigerator for up to 2 days.
• For a slightly lighter version, substitute half the mayonnaise with Greek yogurt.

Keywords: potato salad, steakhouse potato salad, classic potato salad, bacon potato salad, picnic side dish, summer salad