why make this recipe
Steakhouse Potato Salad is a delicious twist on the traditional potato salad. It has a creamy texture and a savory taste that makes it perfect for any gathering. With the addition of hard-boiled eggs, crispy bacon, and fresh herbs, this potato salad adds a touch of elegance to your meal. It’s great for barbecues, picnics, or as a side dish for dinner. Plus, it’s easy to make with simple ingredients you likely already have in your kitchen.
how to make Steakhouse Potato Salad
Ingredients:
- 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
Directions:
- Cook the potatoes: Place 2 pounds of cubed russet potatoes in a large pot. Cover with cold salted water and boil for 15-20 minutes until fork-tender. Drain well in a colander and let them cool.
- Make the dressing: While the potatoes cook, whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and all seasonings in a small bowl until smooth.
- Combine the salad: In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup red onion, 6 slices of crumbled bacon, and 2 tablespoons of chives.
- Dress and chill: Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
how to serve Steakhouse Potato Salad
Serve Steakhouse Potato Salad cold or at room temperature. It pairs well with grilled meats and can also be a great addition to a buffet or picnic spread. You can garnish it with additional chives or bacon bits for an extra touch.
how to store Steakhouse Potato Salad
You can store leftover Steakhouse Potato Salad in an airtight container in the refrigerator for up to 3-5 days. Make sure to always cover it well to keep it fresh. If you find it a bit dry after a few days, you can add a little more mayonnaise or sour cream to freshen it up.
tips to make Steakhouse Potato Salad
- Use fresh potatoes for the best texture.
- Let the potatoes cool completely before mixing for the best flavor blend.
- Feel free to adjust the amount of bacon or vegetables based on your taste.
- For a bit of zing, add a splash of lemon juice or extra vinegar to the dressing.
variation
For a healthier version, you can substitute Greek yogurt for sour cream. You can also add other ingredients like pickles or cheese based on your preferences.
FAQs
Can I use other types of potatoes?
Yes, you can use other types of potatoes, but russet potatoes offer a fluffy texture that works well in this salad.
Is Steakhouse Potato Salad suitable for meal prep?
Absolutely! It stores well in the fridge, making it a great choice for meal prep.
Can I make this salad a day in advance?
Yes, making it a day in advance actually improves the flavors as they have time to blend together. Just keep it chilled in the refrigerator until ready to serve.
Steakhouse Potato Salad
Ingredients
Method
- Place 2 pounds of cubed russet potatoes in a large pot. Cover with cold salted water and boil for 15-20 minutes until fork-tender. Drain well and let cool.
- While the potatoes cook, whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and all seasonings in a small bowl until smooth.
- In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup red onion, 6 slices of crumbled bacon, and 2 tablespoons of chives.
- Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Cover and refrigerate for at least 1 hour.