Description
This Steakhouse Potato Salad is a creamy, tangy, and flavor-packed side dish that brings steakhouse-quality taste straight to your kitchen. Made with tender russet potatoes, smoky bacon, and a zesty dressing of mayo, sour cream, and Dijon mustard — it’s the perfect addition to any BBQ, picnic, or weeknight dinner.
Ingredients
For the Salad:
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2 pounds russet potatoes, cubed
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4 hard-boiled eggs, chopped
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2 celery stalks, diced
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½ red onion, finely chopped
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6 slices cooked bacon, crumbled
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2 tablespoons fresh chives, chopped
For the Dressing:
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1 cup mayonnaise
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½ cup sour cream
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1 tablespoon Dijon mustard
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1 tablespoon apple cider vinegar
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½ teaspoon garlic powder
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½ teaspoon paprika
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Salt and black pepper to taste
Instructions
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Boil the Potatoes:
Place cubed russet potatoes in a large pot of cold, salted water. Bring to a boil and cook for 15–20 minutes until tender. Drain and let cool completely. -
Make the Dressing:
In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper until smooth and creamy. -
Combine the Ingredients:
In a large bowl, gently mix cooled potatoes, chopped eggs, celery, red onion, bacon, and chives. -
Add the Dressing:
Pour dressing over the potato mixture and fold gently until evenly coated. -
Chill and Serve:
Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
For a lighter version, use Greek yogurt instead of sour cream.
Yukon Gold or red potatoes can be substituted for a creamier texture.
The salad tastes even better the next day — perfect for meal prep or potlucks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: Boiled and Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 325 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 115 mg