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Steakhouse Potato Salad Recipe

Steakhouse Potato Salad Recipe
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★★★★★

5.1 from 20 reviews

This Steakhouse Potato Salad is a hearty and flavorful classic made with tender russet potatoes, crisp celery, chopped hard-boiled eggs, smoky bacon, and a creamy tangy dressing featuring mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. It’s perfectly seasoned with garlic powder, paprika, salt, and pepper, making it an ideal side dish for summer barbecues, steak dinners, or any comfort food occasion.

Ingredients

Scale

Potatoes & 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 peeled and cubed russet potatoes into a large pot, cover them with cold salted water, and bring to a boil. Cook for 15 to 20 minutes or until the potatoes are fork-tender. Drain well in a colander and allow them 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 the dressing is smooth and well combined.
  3. Combine the salad: In a large mixing bowl, gently toss together the cooled potatoes, chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled bacon, and chopped fresh chives until evenly distributed.
  4. Dress and chill: Pour the prepared dressing over the potato mixture and fold gently until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together before serving.

Notes

  • Use russet potatoes for a fluffy texture that absorbs the dressing well.
  • Cool the potatoes completely to prevent the dressing from becoming watery.
  • Chilling the salad for at least an hour enhances the flavor fusion.
  • For a lighter version, substitute half of the mayonnaise with Greek yogurt.
  • Make sure the bacon is crispy for added texture and flavor.
  • This salad can be made a day in advance and stored covered in the refrigerator.

Nutrition

Keywords: Steakhouse Potato Salad, Potato Salad with Bacon, Classic Potato Salad, Picnic Side Dish, Summer Salad, Creamy Potato Salad

Find it online: https://freshrecipehub.com/steakhouse-potato-salad-recipe/