Description
Indulge in the rich flavors of this Steakhouse Potato Salad, a creamy and satisfying side dish perfect for BBQs, potlucks, or family gatherings. This delightful salad brings together tender russet potatoes, hard-boiled eggs, and crunchy veggies, all enveloped in a smooth dressing that enhances every bite. Whether served alongside grilled meats or enjoyed on its own for lunch, this potato salad is sure to please both kids and adults alike. Best of all, it can be made ahead of time, allowing the flavors to meld beautifully while you focus on enjoying your event.
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)
- 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: Boil the cubed russet potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and seasonings until smooth.
- Combine the salad: In a large bowl, mix cooled potatoes with chopped eggs, celery, red onion, turkey bacon, and chives.
- Dress and chill: Pour the dressing over the mixture and gently fold to combine. Cover and refrigerate for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 90mg