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Steakhouse Potato Salad

A creamy, decadent potato salad featuring tender potatoes, crispy bacon, and a rich dressing that brings the flavors of a steakhouse to your table.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds russet potatoes, peeled and cubed
  • 4 large hard-boiled eggs, chopped
  • 2 stalks celery, diced
  • ¼ cup red onion, finely chopped
  • 6 slices cooked bacon, crumbled Use pre-cooked bacon for convenience.
  • 2 tablespoons fresh chives, chopped Garnish with additional chives if desired.
Dressing Ingredients
  • 1 cup mayonnaise For a lighter version, substitute with Greek yogurt.
  • ½ cup sour cream Can be replaced with Greek yogurt.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika

Method
 

Cooking Potatoes
  1. Place the cubed russet potatoes in a large pot and cover them with cold salted water. Bring them to a boil over medium-high heat and cook for 15-20 minutes or until fork-tender. Drain the potatoes well and let them cool completely.
Preparing the Dressing
  1. In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth and well combined.
Combining the Salad
  1. In a large mixing bowl, gently mix the cooled potatoes, chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled bacon, and chopped chives until evenly distributed.
Dressing the Salad
  1. Pour the dressing over the potato mixture and gently fold until all ingredients are evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.

Notes

Best served cold or at room temperature. Can be prepared ahead of time and stored in the refrigerator for 3-5 days. Don't freeze due to potential separation of the creamy dressing.