Steakhouse Potato Salad Creamy Side (Printable)
Hearty steakhouse-style potato salad with Yukon Golds, crisp bacon, pickles and a rich creamy dressing.
# What You'll Need:
→ Vegetables
01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch chunks
02 - 2 stalks celery, finely diced
03 - 1/2 small red onion, finely diced
04 - 1/4 cup dill pickles, finely chopped
05 - 2 scallions, sliced
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tablespoons sour cream
08 - 2 teaspoons Dijon mustard
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste
→ Add-Ins
13 - 4 slices bacon, cooked until crisp and crumbled
14 - 2 hard-boiled eggs, peeled and chopped (optional)
15 - 2 tablespoons fresh chives or parsley, chopped
# How to Prepare:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes until just fork-tender. Drain and allow to cool slightly.
02 - In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and freshly ground black pepper. Whisk until smooth.
03 - Add the warm potatoes to the dressing and gently fold until evenly coated.
04 - Stir in celery, red onion, dill pickles, scallions, and half of the crumbled bacon. Mix gently to prevent breaking up the potatoes.
05 - Fold in chopped hard-boiled eggs (if using) and half of the herbs. Taste and adjust seasoning as desired.
06 - Cover the bowl and refrigerate for at least 1 hour so the flavors can meld.
07 - Before serving, garnish with remaining bacon and fresh herbs.
# Expert Advice:
01 -
- This potato salad has that velvety, bold flavor you'd expect from your favorite steakhouse but comes together with everyday kitchen staples.
- The way the warm potatoes drink up the creamy dressing is a secret reason it always seems to disappear at gatherings.
02 -
- If the potatoes cool too much before hitting the dressing, they never soak up as much flavor—that's a lesson I won't forget.
- I used to skip the chilling step out of impatience, but it makes all the difference in melding those signature steakhouse flavors.
03 -
- Always peel and cut potatoes before boiling for even cooking every time.
- Save a tablespoon of bacon fat and whisk it into the dressing for next-level richness.