Steakhouse Potato Salad
A tasty and easy dish that brings the flavors of the steakhouse right to your table, perfect for a quick dinner or to share at a gathering.
Ingredients
For the salad
- 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)
For the dressing
- 1 cup mayonnaise
- ½ cup sour cream Can be substituted with Greek yogurt.
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
Cooking the Potatoes
- Peel and cube 2 pounds of russet potatoes and place in a large pot with cold salted water.
- Bring to a boil over medium heat and cook for 15-20 minutes until fork-tender.
- Drain the potatoes and let them cool for about 10 minutes.
Making the Dressing
- In a small bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar.
- Add ½ teaspoon of salt, ¼ teaspoon of black pepper, ¼ teaspoon of garlic powder, and ¼ teaspoon of paprika. Mix until smooth.
Combining the Salad
- In a large mixing bowl, combine the cooled potatoes with 4 large chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup finely chopped red onion, 6 slices crumbled bacon, and 2 tablespoons chopped fresh chives.
- Pour the dressing over the potato mixture and gently fold together until well coated.
- Cover the bowl and refrigerate for at least 1 hour before serving.
Notes
Store leftover salad in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to a month. Reheat in an air fryer for a few minutes to restore crispness or serve cold.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 7gFat: 22gSaturated Fat: 4gSodium: 600mgFiber: 2gSugar: 1g
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