Steakhouse Potato Salad Recipe
This classic Steakhouse Potato Salad combines tender russet potatoes with creamy mayonnaise and sour cream dressing, complemented by hard-boiled eggs, bacon, celery, and fresh chives. Perfectly seasoned with Dijon mustard, apple cider vinegar, and a blend of spices, this rich and hearty salad is chilled to enhance its flavors, making it a delicious side dish for barbecues, picnics, or steakhouse-style meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
Potatoes and Vegetables
- 2 pounds russet potatoes, peeled and cubed
- 2 celery stalks, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh chives, chopped
Protein
- 4 large hard-boiled eggs, chopped
- 6 slices cooked bacon, crumbled
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 the 2 pounds of peeled and cubed russet potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain the potatoes in a colander and allow them to cool completely.
- Make the dressing: While the potatoes are cooking, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon apple cider vinegar, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika in a small bowl until the mixture is smooth and well combined.
- Combine the salad ingredients: In a large bowl, gently mix the cooled potatoes with 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup finely chopped red onion, 6 slices of crumbled cooked bacon, and 2 tablespoons of chopped fresh chives until evenly distributed.
- Dress and chill: Pour the prepared dressing over the potato mixture and gently fold the ingredients together until all components are evenly coated with the dressing. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld and the salad chill thoroughly before serving.
Notes
- For best results, use russet potatoes as they hold their shape well and provide a creamy texture.
- Make sure the potatoes are cooled completely before mixing with dressing to prevent it from becoming runny.
- You can add more fresh herbs like parsley or dill for extra flavor.
- Hard-boil eggs fresh or use eggs boiled a day before to save time.
- This potato salad can be stored in the refrigerator for up to 3 days.
- Adjust seasoning to taste before chilling the salad.
Keywords: Steakhouse potato salad, classic potato salad, russet potato salad, bacon potato salad, creamy potato salad, picnic side dish
Find it online: https://amayaharis.com/steakhouse-potato-salad-recipe/
