Steakhouse Potato Salad
A hearty and delicious potato salad that captures the flavors of a classic steakhouse, perfect for picnics and barbecues.
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.
Notes
For optimal taste, allow the salad to chill completely. You can garnish with extra bacon bits or fresh chives before serving.