Description
A creamy and flavorful potato salad that brings the essence of a classic steakhouse to your table. Perfect for barbecues and family gatherings.
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 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: Place the cubed potatoes in a large pot, cover with cold salted water, bring to a boil, and cook for 15-20 minutes until fork-tender. Drain and cool completely.
- Make the dressing: In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth.
- Combine the salad: In a large mixing bowl, gently fold together the cooled potatoes, chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and chopped chives.
- Dress and chill: Drizzle the prepared dressing over the potato mixture, fold gently, cover with plastic wrap, and refrigerate for at least one hour before serving.
Notes
For the best flavor, make this salad a day in advance. It’s perfect for summer barbecues and family dinners.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 130mg
Keywords: potato salad, steakhouse salad, summer side dish, barbecue salad, creamy salad