Description
A classic Steakhouse Potato Salad featuring creamy dressing, tender potatoes, hard-boiled eggs, and crispy bacon, perfect for picnics and gatherings.
Ingredients
Scale
- 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
- Cook the potatoes by placing the cubed russet potatoes in a large pot, covering them with cold salted water, and boiling for 15-20 minutes until fork-tender. Drain and let cool.
- Make the dressing by whisking together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and all seasonings in a small bowl until smooth.
- Combine the salad by gently mixing the cooled potatoes, chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and chives in a large bowl.
- Dress and chill the salad by pouring the dressing over the potato mixture and gently folding until evenly coated. Cover and refrigerate for at least 1 hour.
Notes
For best results, allow the salad to chill before serving to enhance the flavors. Garnish with additional chives or paprika for presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg
Keywords: potato salad, steakhouse salad, side dish, summer recipes, picnic food
