Description
How to make classic Steakhouse Potato Salad with tender potatoes, crispy bacon, and a rich, creamy dressing that’s perfect for any gathering.
Ingredients
Scale
- Base & Main Components:
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 8 slices thick-cut bacon, cooked crispy and crumbled
- 1 ½ cups full-fat mayonnaise
- ½ cup sour cream
- 1 cup finely diced celery
- ½ cup finely diced red onion
- Flavor Builders:
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh chives
- Seasonings & Spices:
- 1 ½ teaspoons Kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 teaspoon garlic powder
- Finishing & Toppings:
- 2 large hard-boiled eggs, chopped
- 1 teaspoon smoked paprika
Instructions
- Cook Base: Boil 1-inch potato cubes until fork-tender, about 15-20 minutes; drain and cool. Separately, cook bacon until crispy, then crumble. These form the base of your incredible Steakhouse Potato Salad.
- Chop Add-ins: Finely dice your celery and red onion. Chop fresh dill and chives, and hard-boiled eggs. Precision cutting ensures even flavor distribution throughout this delicious Steakhouse Potato Salad.
- Make Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon, apple cider vinegar, salt, pepper, and garlic powder. Whisk until perfectly smooth and emulsified, creating a rich, creamy base.
- Assemble Salad: Gently fold the cooled potatoes, crumbled bacon, diced celery, red onion, dill, and chives into the prepared creamy dressing. Mix carefully to avoid mashing the tender potatoes.
- Fold Eggs & Chill: Gently fold in the chopped hard-boiled eggs. Cover the bowl and refrigerate the Steakhouse Potato Salad for at least 1 hour, or ideally longer, allowing flavors to meld beautifully.
- Garnish & Serve: Before serving, sprinkle the top generously with smoked paprika for a beautiful finish. Give it a final gentle stir and taste. Serve chilled for the ultimate refreshing side dish.
Notes
Gently fold ingredients into the dressing; don’t overmix, or potatoes will turn mushy.
Store leftover potato salad in an airtight container in the refrigerator for 3-4 days.
Red potatoes are a good alternative to Yukon Golds, but avoid starchy Russets to prevent mushy texture.
Serve thoroughly chilled for best flavor, ideally alongside grilled steaks, burgers, or BBQ ribs.
Make ahead at least one hour or the day before; chilling allows flavors to meld beautifully.
**Allergy Information:** Dairy, Eggs, Gluten