Steakhouse Potato Salad
A creamy and flavorful potato salad with the classic tastes of a steakhouse, featuring hard-boiled eggs, bacon, and fresh chives.
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.
Notes
For the best flavor, make the salad a day ahead to allow the flavors to meld together in the refrigerator.