Steakhouse Potato Salad Flavor-Packed (Printable)
Creamy potato salad with bacon, pickles, and chives—tangy and rich, perfect beside grilled meats.
# What goes in:
→ Vegetables
01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch chunks
02 - 2 stalks celery, finely diced
03 - 1/2 small red onion, finely diced
04 - 1/4 cup dill pickles, finely chopped
05 - 2 scallions, sliced
→ Dressing
06 - 3/4 cup mayonnaise
07 - 2 tablespoons sour cream
08 - 2 teaspoons Dijon mustard
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - Salt and freshly ground black pepper, to taste
→ Add-ins
13 - 4 slices bacon, cooked crisp and crumbled
14 - 2 hard-boiled eggs, peeled and chopped (optional)
15 - 2 tablespoons fresh chives or parsley, chopped
# Directions:
01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes or until just fork-tender. Drain well and allow to cool slightly.
02 - In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. Whisk until smooth and well blended.
03 - Add the warm potatoes to the dressing. Gently fold to coat all pieces evenly without breaking them apart.
04 - Add celery, red onion, dill pickles, scallions, and half of the crumbled bacon. Mix gently to distribute ingredients throughout.
05 - Fold in hard-boiled eggs, if using, and half of the chopped herbs. Taste and adjust seasoning as desired.
06 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld and salad to chill.
07 - Before serving, garnish with remaining bacon and herbs. Serve chilled or at room temperature as preferred.
# Expert Advice:
01 -
- There’s a secret depth from the smoked paprika and pickle brine that makes each bite seriously irresistible.
- This potato salad somehow gets better as it chills, which means it's a dream for both big gatherings and make-ahead lunches.
02 -
- I once skipped salting the cooking water and the potatoes tasted flat no matter how much seasoning I added later—lesson learned.
- Mixing the potatoes in while still warm is key: they soak up way more flavor that way than if you wait until they’re cold.
03 -
- Wiping out your mixing bowl with a halved garlic clove before adding the dressing lends subtle depth without raw sharpness.
- Save some reserved bacon fat to drizzle over the potatoes for a smoky edge that lingers in every bite.