Steakhouse Potato Salad (Printable)
Tender potatoes in a creamy, tangy dressing with bacon, pickles, and fresh chives—ideal side for grilled meats.
# 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 heat and simmer for 10 to 12 minutes, or until just fork-tender. Drain well and let cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper until fully combined.
03 - Add the warm, drained potatoes to the dressing. Gently fold to evenly coat the potatoes without breaking them.
04 - Stir in celery, red onion, dill pickles, scallions, and half of the bacon. Mix just until distributed throughout.
05 - Fold in chopped eggs (if using) and half of the chives or parsley. Taste and adjust seasoning if necessary.
06 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
07 - Before serving, sprinkle with remaining bacon and fresh herbs as garnish.
# Expert Advice:
01 -
- This potato salad is plush and creamy but has extra crunch and zing in every bite—just what you secretly crave at a cookout.
- It has become my go-to because even folks who claim to dislike potato salad come back for seconds.
02 -
- Once, I rushed and added hot potatoes—the mayo turned greasy, so let yours cool slightly first.
- Swapping in a splash of pickle juice for extra vinegar was a happy accident that brought out the best in the dressing.
03 -
- Chilling the salad for at least an hour (overnight is better) is the real secret for those steakhouse vibes.
- If you like some extra tang, a spoonful of pickle brine in the dressing takes it to another level!