Steakhouse Potato Salad

Why you’ll love this recipe

I love how this salad combines creamy, crunchy, and savory elements in every bite. The bacon adds a smoky touch, while the dressing brings a tangy and smooth finish. I also like that it tastes even better after chilling, making it perfect for preparing ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• 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)

For the 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

Directions

I start by placing the cubed potatoes in a large pot and covering them with cold salted water. I bring them to a boil and cook for about 15 to 20 minutes until they are fork-tender. Then I drain them well and let them cool completely.

While the potatoes cook, I prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika until smooth.

In a large bowl, I gently combine the cooled potatoes, chopped eggs, diced celery, red onion, crumbled bacon, and chives.

I pour the dressing over the mixture and carefully fold everything together until evenly coated.

I cover the salad and refrigerate it for at least 1 hour so the flavors can blend together.

Servings and timing

I prepare about 8 servings with this recipe.

Preparation time: 15 minutes
Cooking time: 20 minutes
Chilling time: 1 hour
Total time: about 1 hour 35 minutes

Variations

I sometimes customize this salad based on what I have available. I like adding pickles or relish for extra tang. Occasionally, I swap bacon for turkey bacon or leave it out for a lighter version. I also enjoy adding shredded cheese for a richer, more indulgent twist.

Storage/reheating

I store the potato salad in an airtight container in the refrigerator for up to 3 days.

I keep it chilled until serving, as I find it tastes best cold. I don’t reheat it, since it’s meant to be enjoyed as a cold side dish.

FAQs

Can I make this potato salad ahead of time?

I often make it a day in advance because the flavors improve as it chills.

Why should the potatoes be cooled before mixing?

I let them cool so the dressing stays creamy and doesn’t get absorbed too quickly.

Can I use a different type of potato?

I sometimes use Yukon Gold potatoes for a slightly creamier texture.

How do I keep the potatoes from getting mushy?

I avoid overcooking them and handle them gently when mixing.

Can I make this without eggs?

I can skip the eggs if I prefer, and it still turns out delicious.

Conclusion

I find this steakhouse potato salad to be a classic, crowd-pleasing dish that works for any occasion. It’s creamy, flavorful, and easy to prepare ahead, which makes it one of my favorite go-to side dishes.

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