Steakhouse Potato Salad
A delightful dish that captures the hearty essence of a classic steakhouse side while adding a comforting twist. Perfect for gatherings, it combines tender potatoes, crispy bacon, and creamy dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Pescatarian
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cubed
- 4 large hard-boiled eggs, chopped
- 2 stalks celery, diced
- 0.25 cup red onion, finely chopped
- 6 slices cooked bacon, crumbled
- 2 tablespoons fresh chives, chopped
- 1 cup mayonnaise
- 0.5 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon paprika
Instructions
- Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender.
- Drain potatoes and allow to cool completely.
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth.
- In a large bowl, gently mix the cooled potatoes, chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and chives.
- Pour dressing over the potato mixture and gently fold until evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
Notes
Make hard-boiled eggs ahead of time to save on prep. Customize your seasoning with hot sauce for heat or fresh herbs for aroma.
Find it online: https://www.mealbreeze.com/steakhouse-potato-salad/