Steakhouse Potato Salad
The best steakhouse potato salad with a creamy dressing, smoky bacon, and bold flavors. A classic crowd pleasing side that tastes even better chilled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 8 servings
- Yield: 8 servings
- Category: Salad / Side Dish
- Method: Boiling / Mixing
- Cuisine: American
Ingredients
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
Instructions
Cook the Potatoes
Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and let cool completely.
Prepare the Dressing
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika until smooth.
Assemble the Salad
In a large bowl, combine cooled potatoes, chopped eggs, celery, red onion, bacon, and chives.
Mix & Chill
Pour dressing over the mixture and gently fold until evenly coated. Cover and refrigerate for at least 1 hour.
Serve
Stir gently before serving and enjoy chilled.
Notes
Serving Tips
Perfect for BBQs, picnics, and potlucks
Garnish with extra chives or bacon for presentation
Storage Tips
Store in an airtight container in the refrigerator for up to 3–4 days
Do not leave out at room temperature for extended periods
Extra Tips
Let potatoes cool fully before mixing to avoid a watery texture
Add extra bacon for a richer flavor
Mix gently to keep potatoes intact
Find it online: https://allrecipesmade.com/steakhouse-potato-salad/
