Description
A creamy and crunchy steakhouse potato salad with russet potatoes, bacon, and fresh herbs, perfect for gatherings.
Ingredients
Scale
- 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
Instructions
- Boil the cubed potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and let cool.
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika.
- In a large mixing bowl, combine cooled potatoes, chopped eggs, diced celery, red onion, crumbled bacon, and chives.
- Pour the dressing over the potato mixture and gently fold until well-coated.
- Cover and refrigerate for at least one hour before serving to meld flavors.
Notes
For variations, consider adding diced pickles for sweetness or hot sauce for heat. Chilling overnight can enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 160mg
Keywords: potato salad, steakhouse, side dish, summer recipe, comfort food