Description
Steakhouse Potato Salad is a creamy and flavorful twist on the classic potato salad that brings the essence of a steakhouse right to your table. Perfect for summer barbecues, potlucks, or casual family dinners, this dish features tender potatoes mixed with hard-boiled eggs, crispy bacon, and a zesty dressing made from mayonnaise and sour cream. Each bite offers a delightful combination of creamy richness and crunchy textures, making it a crowd-pleaser for any occasion. Best of all, it’s easy to prepare and tastes even better after chilling in the fridge!
Ingredients
Scale
- 2 pounds russet potatoes
- 4 large hard-boiled eggs
- 6 slices cooked bacon
- ¼ cup red onion
- 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
- 2 celery stalks
- 2 tablespoons fresh chives
Instructions
- Boil cubed russet potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool.
- In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, vinegar, salt, pepper, garlic powder, and paprika until smooth.
- In a large mixing bowl, combine cooled potatoes with chopped eggs, diced celery, red onion, crumbled bacon, and chives.
- Pour dressing over the potato mixture; gently fold until well combined.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 115mg