why make this recipe
Steakhouse Potato Salad is a hearty and delicious dish that brings the flavors of a classic steakhouse right to your table. Perfect for picnics, barbecues, or family gatherings, this potato salad is a crowd-pleaser. The combination of creamy dressing, crispy bacon, and fresh veggies makes it a delightful side that pairs well with grilled meats or can be enjoyed on its own.
how to make Steakhouse Potato Salad
Ingredients
- 2 pounds russet potatoes (peeled and cubed)
- 4 large hard-boiled eggs (chopped)
- 2 celery stalks (diced)
- ¼ cup red onion (finely chopped)
- 6 slices cooked bacon (crumbled)
- 2 tablespoons fresh chives (chopped)
- 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
Directions
- Cook the potatoes: Place 2 lbs of cubed russet potatoes in a large pot, cover with cold salted water, and boil for 15-20 minutes until fork-tender. Drain well in a colander and let cool.
- Make the dressing: While the potatoes cook, whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and all seasonings in a small bowl until smooth.
- Combine the salad: In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup red onion, 6 slices of crumbled bacon, and 2 tablespoons of chives.
- Dress and chill: Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
how to serve Steakhouse Potato Salad
Serve Steakhouse Potato Salad chilled as a side dish. It is perfect for summer barbecues, picnics, or alongside grilled steaks. You can garnish it with extra bacon bits or fresh chives for a special touch.
how to store Steakhouse Potato Salad
Store any leftover potato salad in an airtight container in the refrigerator. It can last for up to 3 days. To maintain its freshness, keep it covered and avoid leaving it out at room temperature for too long.
tips to make Steakhouse Potato Salad
- Ensure the potatoes are cooked just until fork-tender for a perfect texture.
- Let the cooked potatoes cool completely before mixing them with the dressing to prevent it from becoming runny.
- Adjust the seasoning in the dressing according to your taste preferences.
variation
For a twist, add diced pickles or relish for a tangy flavor. You can also substitute ranch dressing for the mayonnaise and sour cream mixture for a different taste.
FAQs
Can I make this salad ahead of time?
Yes, you can make Steakhouse Potato Salad up to a day before serving. Just keep it covered in the fridge.Is it okay to use different types of potatoes?
While russet potatoes are great, you can also use Yukon Gold or red potatoes for a slightly different flavor and texture.Can I add other ingredients?
Absolutely! Feel free to mix in your favorite ingredients, like diced pickles, bell peppers, or even avocado for an extra creamy texture.
Steakhouse Potato Salad
Ingredients
Main Ingredients
- 2 pounds russet potatoes (peeled and cubed) Cook until fork-tender
- 4 large hard-boiled eggs (chopped)
- 2 stalks celery (diced)
- ¼ cup red onion (finely chopped)
- 6 slices cooked bacon (crumbled)
- 2 tablespoons fresh chives (chopped) For garnish
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
Cooking the Potatoes
- Place cubed russet potatoes in a large pot, cover with cold salted water, and boil for 15-20 minutes until fork-tender.
- Drain well in a colander and let cool.
Preparing the Dressing
- While the potatoes cook, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and all seasonings in a small bowl until smooth.
Combining the Salad
- In a large bowl, gently mix the cooled potatoes, chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and chives.
Dressing and Chilling
- Pour the dressing over the potato mixture and gently fold until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.