Name: Steakhouse Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 pounds russet potatoes, peeled and cubed; 2 celery stalks, diced; ¼ cup red onion, finely chopped; 2 tablespoons fresh chives, chopped; 4 large hard-boiled eggs, chopped; 6 slices cooked bacon, crumbled; 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

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Introduction

This hearty steakhouse potato salad combines tender russet potatoes with a creamy, tangy dressing and savory bacon for a classic side dish. Perfect for barbecues or family dinners, it’s both satisfying and easy to prepare.

The image shows a clear glass bowl filled with creamy potato salad, placed on a white marbled surface. The salad has three main layers of colors and textures: the yellow potato pieces coated in white creamy dressing, scattered crispy reddish-brown bacon bits, and small chunks of purple-red onion mixed with green chopped spring onions evenly spread throughout. The potato pieces are roughly cubed and appear soft, while the fresh green onions give a slight contrast with brightness. The salad looks fresh and rich, with the various ingredients well-mixed but still visible as separate elements. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Place the cubed russet potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender. Drain in a colander and let cool completely.
Step 2: While the potatoes cook, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika in a small bowl until smooth.
Step 3: In a large bowl, gently combine the cooled potatoes, chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled bacon, and chopped chives.
Step 4: Pour the dressing over the potato mixture and fold gently to coat everything evenly. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Tips & Variations

For extra flavor, add a splash of pickle juice or replace sour cream with Greek yogurt for a tangier twist.
Use smoked paprika instead of regular paprika to deepen the smoky flavor.
Swap russet potatoes for Yukon Gold for a creamier texture that holds together well.
Make ahead and store in the refrigerator overnight for more developed flavors.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir. This salad is best served chilled but can be brought to room temperature for 15 minutes if preferred.

How to Serve

A clear glass bowl filled with creamy potato salad sits on a white marbled surface. The salad has large chunks of yellow potato coated in a thick, white dressing mixed with green herbs, small pieces of bright green celery, and diced purple onions. On top, small crispy brown bacon bits and fresh green chives are sprinkled evenly, adding a pop of color and texture. The bowl is full and slightly mounded. The background is softly blurred, highlighting the texture and colors of the salad. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unpeeled potatoes?

Yes, you can leave the peel on for added texture and nutrients, just be sure to wash them thoroughly before cooking.

How do I prevent the salad from becoming watery?

Make sure to drain the potatoes well after boiling and allow them to cool completely before mixing with the dressing. Also, avoid adding too much dressing initially; you can always add more to taste.