Steakhouse Potato Salad
A hearty and creamy potato salad with smoky turkey bacon and a tangy dressing, perfect for BBQs, potlucks, or casual dinners.
Ingredients
Potatoes and Vegetables
- 2 pounds russet potatoes, peeled and cubed Russets hold their shape; waxy potatoes like Yukon Gold work if you prefer a creamier texture.
- 4 large hard-boiled eggs, chopped
- 2 stalks celery, diced
- 1/4 cup red onion, finely chopped So it doesn’t overpower.
- 2 tablespoons fresh chives, chopped
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 6 slices cooked turkey bacon, crumbled Or use smoked turkey bacon for a lighter version.
Instructions
Preparation
- Put 2 lb cubed russets into a large pot and cover with cold, salted water. Bring to a boil and simmer 15–20 minutes until a fork slides easily into a piece but it isn’t breaking apart. Drain in a colander and let cool to warm (not hot).
- In a small bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp paprika until smooth.
Mixing
- In a big mixing bowl, gently fold the cooled potatoes with 4 chopped hard-boiled eggs, 2 diced celery stalks, 1/4 cup finely chopped red onion, 6 slices crumbled turkey bacon, and 2 tbsp chopped chives.
Dressing and Chilling
- Pour the dressing over the potato mixture and fold carefully until everything is evenly coated. Cover and refrigerate at least 1 hour to allow flavors to meld.
- Taste before serving and adjust salt or pepper if needed.
Notes
Store in an airtight container for up to 3–4 days. Not recommended for freezing. Serve chilled or remove from fridge 15–30 minutes before serving for best flavor.