Steakhouse Potato Salad
A creamy, bold, no-relish potato salad loaded with bacon, hard-boiled eggs, and a rich tangy dressing. Perfect for BBQ, potlucks, and burger nights.
Equipment
- Large pot
- Mixing bowls
- Colander
Ingredients
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 3 large eggs, hard-boiled and chopped
- 4 strips bacon, cooked crispy and crumbled
- 3/4 cup mayonnaise
- 3 tbsp sour cream
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/2 cup red onion, finely diced
- 2 stalks celery, thinly sliced
- 2 tbsp fresh chives, chopped
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- salt and black pepper to taste
Instructions
- Boil the cubed potatoes in salted water for 12 to 15 minutes until fork-tender. Drain and cool for 20 minutes.
- Mix the mayonnaise, sour cream, mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper in a bowl.
- Toss warm potatoes with half the dressing in a large bowl so they absorb the flavor.
- Add the chopped eggs, red onion, celery, and bacon. Fold gently to keep potato chunks intact.
- Add the remaining dressing, toss again, and adjust seasoning to taste.
- Cover and refrigerate for at least 1 hour. Garnish with chives and paprika before serving.
Notes
- Yukon Gold potatoes hold shape best - avoid Russets.
- Make a day ahead for deeper flavor.
- Add a splash of pickle juice for extra tang without relish.
- If salad dries out after chilling, stir in a spoonful of mayo and a splash of vinegar.