Steakhouse Potato Salad Recipe
This classic Steakhouse Potato Salad is a hearty and flavorful side dish perfect for barbecues, picnics, or family dinners. Made with tender russet potatoes, crisp celery, hard-boiled eggs, smoky bacon, and a creamy tangy dressing featuring mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, it offers a delicious balance of textures and flavors. Chilled for at least an hour, this potato salad is a refreshing and satisfying complement to any steakhouse or grilled meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- 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 peeled and cubed russet 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 the potatoes well in a colander and set aside to cool completely.
- Make the dressing: While the potatoes are cooking, in a small bowl whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika until the dressing is smooth and well combined.
- Combine the salad: In a large mixing bowl, gently toss the cooled potatoes with the chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled cooked bacon, and chopped fresh chives until evenly distributed.
- Dress and chill: Pour the prepared dressing over the potato mixture and gently fold to coat all ingredients evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly before serving.
Notes
- Use russet potatoes for their fluffy texture, which is ideal for potato salad.
- Ensure potatoes are completely cooled before mixing with dressing to prevent it from becoming watery.
- Chilling the salad for at least one hour enhances the flavor fusion.
- For a healthier twist, substitute half of the mayonnaise with Greek yogurt.
- Bacon can be omitted or substituted with smoked turkey bacon for a lighter version.
Keywords: potato salad, steakhouse potato salad, creamy potato salad, bacon potato salad, picnic side dish, summer salad
Find it online: https://epicrecipebox.com/steakhouse-potato-salad-recipe/