Steakhouse Potato Salad (Printable View)
Creamy Yukon Gold potatoes with bacon, pickles and chives—tangy, indulgent 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, thinly 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 - Kosher salt, to taste
13 - Freshly ground black pepper, to taste
→ Add-Ins
14 - 4 slices bacon, cooked crisp and crumbled
15 - 2 hard-boiled eggs, peeled and chopped (optional)
16 - 2 tablespoons fresh chives or parsley, chopped
# How-To Steps:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a lively simmer and cook for 10 to 12 minutes until just fork-tender. Drain thoroughly and allow to cool slightly.
02 - In a spacious mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth and well combined.
03 - While potatoes remain slightly warm, gently fold them into the dressing, ensuring all pieces are evenly coated.
04 - Add celery, red onion, dill pickles, scallions, and half of the crumbled bacon to the mixture. Mix gently to maintain potato integrity.
05 - If using, fold in chopped hard-boiled eggs and half of the chives or parsley. Taste and adjust seasoning as necessary.
06 - Cover and refrigerate salad for at least 1 hour to allow flavors to meld.
07 - Just before serving, garnish with remaining bacon and fresh herbs.
# Expert Advice:
01 -
- This salad soaks up all the rich, smoky bacon flavors in a way store-bought never does.
- It somehow gets even tastier after a chill in the fridge making leftovers a total treat.
02 -
- If you leave the potatoes in the water too long they go gluey and lose all the salad’s signature bite.
- Pouring the warm potatoes into the dressing makes every bite taste unified, not like separate chunks and sauce.
03 -
- Use a slotted spoon to avoid watery potatoes and keep the dressing rich.
- Adding pickles and herbs at the end preserves their texture and fresh bright flavors.