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Steakhouse Potato Salad Recipe

Steakhouse Potato Salad Recipe
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★★★★★

5 from 28 reviews

This Steakhouse Potato Salad is a hearty, flavorful side dish featuring tender russet potatoes, crisp celery, red onion, and smoky bacon, all tossed in a creamy dressing made from mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Perfect chilled, it offers a classic comfort food experience with a rich blend of textures and savory flavors, ideal for barbecues, picnics, or family dinners.

Ingredients

Scale

Vegetables and Eggs

  • 2 pounds russet potatoes (peeled and cubed)
  • 4 large hard-boiled eggs (chopped)
  • 2 celery stalks (diced)
  • ¼ cup red onion (finely chopped)
  • 2 tablespoons fresh chives (chopped)

Meat

  • 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 2 pounds of peeled and cubed russet potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender. Drain thoroughly in a colander and allow to cool completely.
  2. Make the dressing: While the potatoes are cooking, whisk together 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 until smooth and well combined.
  3. Combine the salad: In a large mixing bowl, gently combine 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 chopped fresh chives to ensure an even distribution of ingredients without mashing the potatoes.
  4. Dress and chill: Pour the prepared dressing over the potato mixture and fold gently until all ingredients are evenly coated. Cover the bowl tightly 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

  • Ensure potatoes are cooled completely before mixing with the dressing to prevent it from becoming watery.
  • Use bacon cooked to your preferred crispiness for added texture.
  • You can prepare the salad a day ahead; flavors improve after resting overnight.
  • For a lighter version, substitute half the mayonnaise with Greek yogurt.
  • Adjust seasonings to taste, particularly salt and vinegar, depending on preference.

Nutrition

Keywords: potato salad, steakhouse style, bacon potato salad, creamy potato salad, summer side dish, picnic recipe

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