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Steakhouse Potato Salad

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A hearty potato salad with creamy dressing, crispy bacon, and fresh chives that elevates any meal.

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

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

Notes

For best flavor, let the salad chill for at least one hour before serving. This potato salad pairs well with grilled meats and can be made a day in advance.

Nutrition

Find it online: https://voxrecipes.com/steakhouse-potato-salad/