Steakhouse Potato Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/steakhouse-potato-salad-recipe/
