Description
Steakhouse Potato Salad is a creamy, hearty dish that captures the essence of a classic steakhouse right in your home. This delicious potato salad features tender russet potatoes, vibrant vegetables, and a rich dressing made with mayonnaise and sour cream, offering a delightful mix of textures and flavors. Perfect for BBQs, picnics, or cozy family dinners, this salad is not only satisfying but also incredibly versatile—serve it alongside grilled meats or as a standalone dish at your next gathering. Best of all, its flavor deepens after chilling in the fridge, making it an excellent make-ahead option for busy days.
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 turkey bacon (crumbled)
- 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
- Fresh chives for garnish
Instructions
- Boil cubed 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, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth.
- In a large mixing bowl, combine cooled potatoes with chopped eggs, celery, red onion, crumbled turkey bacon, and chives.
- Pour dressing over the mixture and fold gently to combine. Refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg