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–+ servings

Steakhouse Potato Salad

A creamy, flavorful side dish that combines tender potatoes with crunchy vegetables and savory ingredients like bacon and eggs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Calories: 330
Ingredients Method Nutrition

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

Method
 

  1. 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.
  2. Make the Dressing: While the potatoes cook, whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and all seasonings in a small bowl until smooth.
  3. Combine the Salad: In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup red onion, 6 slices of crumbled bacon, and 2 tablespoons of chives.
  4. Dress and Chill: Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Cover and refrigerate for at least one hour to allow the flavors to meld.

Nutrition

Serving: 1gCalories: 330kcal

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