Description
This creamy Steakhouse Potato Salad is packed with tender potatoes, smoky bacon, crunchy celery, red onion, and a tangy dressing. It’s the ultimate side dish for BBQs, potlucks, and family dinners—always a crowd-pleaser!
Ingredients
For the Salad:
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2 lbs russet potatoes, cubed
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4 hard-boiled eggs, chopped
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3 celery stalks, diced
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½ red onion, diced
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6 slices cooked bacon, crumbled
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¼ cup fresh chives, chopped
For the Dressing:
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1 cup mayonnaise
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½ cup sour cream
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1 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika
Instructions
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Boil the Potatoes: Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 15–20 minutes or until fork-tender. Drain and let cool.
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Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika until smooth.
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Combine the Salad: In a large bowl, gently mix cooled potatoes, eggs, celery, red onion, bacon, and chives.
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Add the Dressing: Pour dressing over the potato mixture and fold gently until evenly coated.
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Chill and Serve: Cover and refrigerate at least 1 hour before serving. Garnish with extra bacon or chives if desired.
Notes
Yukon Gold potatoes can be used instead of russet for a buttery texture.
Make it ahead—this salad tastes even better after chilling for several hours.
For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling + Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg