Steakhouse Potato Salad
A creamy and flavorful potato salad that brings warmth to family gatherings and BBQs.
Ingredients
Main 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
Dressing
- 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 the cubed russet potatoes in a large pot and cover them with cold, salted water.
- Bring the pot to a boil and cook for about 15-20 minutes until fork-tender.
- Drain the potatoes well in a colander and let them cool.
Make the Dressing
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth.
Combine the Salad
- In a large bowl, gently mix the cooled potatoes with chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and chives.
Dress and Chill
- Pour the dressing over the potato mixture and gently fold until every piece is coated.
- Cover the bowl and refrigerate for at least 1 hour.
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. For variations, consider adding jalapeños for heat, or substituting Greek yogurt for mayo.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 24gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 1g
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