Description
This Steakhouse Potato Salad combines tender red potatoes with a creamy, tangy dressing, crispy bacon, and fresh herbs for a rich and flavorful side dish perfect for any barbecue or dinner table.
Ingredients
Scale
Potatoes and Cooking
- 3 lbs red potatoes (or Yukon golds)
- 1 tbsp kosher salt (for boiling water)
Dressing
- 1 cup mayonnaise
- ½ cup sour cream (or Greek yogurt for a lighter option)
- 2 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar (or red wine vinegar)
- ½ tbsp honey (or granulated sugar)
- Freshly ground black pepper (to taste)
Mix-ins and Toppings
- 1 cup bacon (cut into cubes)
- ½ cup finely diced red onion
- ½ cup chopped celery
- 3 hard-boiled eggs (peeled and chopped, optional)
- ¼ cup chopped fresh parsley or chives
Instructions
- Cook the potatoes: Place the potatoes in a large pot, cover them with cold water, and add a tablespoon of kosher salt. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 10–15 minutes. Drain well and let them cool slightly before peeling and cutting into bite-sized pieces.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and freshly ground black pepper until smooth and creamy.
- Prepare the bacon: Heat a frying pan over medium heat and cook the bacon until golden and crispy. Drain on paper towels to remove excess fat.
- Combine the salad: Add the slightly warm potatoes to the dressing along with the finely diced red onion, chopped celery, and chopped hard-boiled eggs if using. Toss gently to coat all ingredients thoroughly.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld; for best results, chill overnight.
- Finish and serve: Right before serving, top the potato salad with the crispy bacon pieces and a sprinkle of fresh chopped parsley or chives for a classic steakhouse touch.
Notes
- Use Yukon gold potatoes for a creamier texture or red potatoes for a firmer bite.
- Substitute Greek yogurt for sour cream to reduce calories and add a tangy flavor.
- Hard-boiled eggs are optional but add richness and protein.
- Chilling the salad overnight improves flavor blending.
- Adjust salt and pepper to taste after combining ingredients.
- For extra crunch, add a few finely chopped pickles or celery seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: Steakhouse potato salad, creamy potato salad, bacon potato salad, summer side dish, picnic salad
