Hey there, fellow foodies! Today, I’m super excited to share with you my secrets for making the creamiest, most flavorful Steakhouse Potato Salad you’ve ever tasted. Perfect for picnics, barbecues, or even a quick family dinner, this recipe is a game-changer. And the best part? It’s easier than you think! So, grab a cup of coffee, sit back, and let’s dive into this deliciousness.
Why You’ll Love This Recipe
- Packed with creamy texture and tangy flavor, this salad is a crowd-pleaser.
- Perfect for meal prep or making ahead of time.
- Loaded with fresh herbs and crunchy veggies for added freshness.
- Ready in just about an hour—great for weeknight dinners or quick family meals.
Ingredients
Here’s what you’ll need to make this mouthwatering Steakhouse Potato Salad:
- 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
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps together:
- Cook the potatoes: Place 2 lbs of cubed russet potatoes in a large pot, cover with cold salted water, and boil for 15-20 minutes until fork-tender. Drain well in a colander and let cool.
- Make the dressing: While the potatoes cook, whisk together 1 c mayonnaise, ½ c sour cream, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and all seasonings in a small bowl until smooth.
- Combine the salad: In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ c red onion, 6 slices of crumbled bacon, and 2 tbsp of chives.
- Dress and chill: 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.
Pro Tips for Making the Recipe
- For the fluffiest potatoes, make sure they’re completely cooled before mixing.
- Add a sprinkle of smoked paprika for a smoky twist.
- Don’t overmix—gentle folding ensures the potatoes stay tender.
How to Serve
This Steakhouse Potato Salad is versatile! Serve it as a side for grilled meats, alongside a fresh Creamy Cucumber Salad, or even as a light lunch with a Broccoli Salad. For a quick dinner, pair it with a Cucumber Tomato Salad for a refreshing meal.
Make Ahead and Storage
One of the best things about this recipe is that it gets better with time! Make it up to a day in advance and store it in the fridge. Leftovers will keep for 3-4 days in an airtight container. Perfect for meal prep or planning ahead for a busy week.
Steakhouse Potato Salad
Ingredients
- 2 pounds russet potatoes peeled and cubed
- 4 large hard-boiled eggs chopped
- 2 stalks celery 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: Place 2 lbs of cubed russet potatoes in a large pot, cover with cold salted water, and boil for 15-20 minutes until fork-tender. Drain well in a colander and let cool.
- Make the dressing: While the potatoes cook, whisk together 1 c mayonnaise, ½ c sour cream, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and all seasonings in a small bowl until smooth.
- Combine the salad: In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ c red onion, 6 slices of crumbled bacon, and 2 tbsp of chives.
- Dress and chill: 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.