Description
Indulge in the rich and flavor-packed Steakhouse Potato Salad, perfect for backyard BBQs, potlucks, and summer gatherings. This creamy, tangy salad is made with tender potatoes, crispy bacon, hard-boiled eggs, and a delicious dressing that captures the essence of a steakhouse-style side dish.
Ingredients
– 3 lbs Yukon Gold potatoes, peeled and cubed
– 8 hard-boiled eggs, chopped
– 1 lb bacon, cooked and crumbled
– 1 red onion, finely diced
– 1 cup mayonnaise
– 1/2 cup sour cream
– 2 tbsp Dijon mustard
– 2 tbsp white vinegar
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. 1. In a large pot, cover the cubed potatoes with cold water and bring to a boil over high heat.
2. 2. Reduce heat to medium and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool.
3. 3. In a large bowl, combine the cooled potatoes, chopped eggs, crumbled bacon, and diced onion.
4. 4. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white vinegar, garlic powder, paprika, salt, and black pepper.
5. 5. Pour the dressing over the potato mixture and gently fold to combine, being careful not to break up the potatoes.
6. 6. Cover and refrigerate for at least 30 minutes, or up to 24 hours, before serving.
Notes
For a creamier texture, add an extra 1/4 cup of mayonnaise. For a little kick, stir in 1-2 tablespoons of horseradish. This salad can be made ahead of time and keeps well in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 15
- Category: Salads & Soups
- Method: Stovetop
- Cuisine: American