Steakhouse Potato Salad (Printable Version)
Tender potatoes tossed with crisp bacon, fresh vegetables, and tangy creamy dressing inspired by classic American steakhouses.
# What You’ll Need:
→ Vegetables
01 - 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
02 - 3 stalks celery, finely diced
03 - 1/2 small red onion, finely diced
04 - 2 scallions, thinly sliced
→ Protein
05 - 6 slices bacon, cooked and crumbled
→ Dressing
06 - 3/4 cup mayonnaise
07 - 1/4 cup sour cream
08 - 2 tbsp Dijon mustard
09 - 1 tbsp apple cider vinegar
10 - 1 tsp granulated sugar
11 - Salt and black pepper, to taste
→ Garnish
12 - 2 tbsp fresh chives, minced
13 - Paprika, for sprinkling (optional)
# Directions:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil, reduce heat, and simmer for 12–15 minutes, until just fork-tender. Drain and let cool slightly.
02 - While potatoes are cooking, cook bacon in a skillet over medium heat until crisp. Remove, drain on paper towels, and crumble.
03 - In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper to make the dressing.
04 - In a large mixing bowl, combine the warm potatoes, celery, red onion, scallions, and half of the bacon. Pour the dressing over and gently toss to coat evenly.
05 - Transfer to a serving bowl. Top with remaining bacon, chives, and a sprinkle of paprika if desired. Chill for at least 1 hour before serving for best flavor.
# Top Tips:
01 -
- The warm potatoes absorb the dressing better than cold ones ever could
- Its the kind of side dish that quietly steals the show from the main course
02 -
- Overcooked potatoes will turn to mush when you toss them with the dressing, so err on the side of slightly underdone
- The salad tastes significantly better after the flavors have time to meld in the refrigerator
03 -
- Cut your potatoes into uniform chunks so they all cook at the same rate
- Taste the dressing before adding it to the potatoes and adjust the vinegar to your liking