Steakhouse Potato Salad (Print version)

Hearty, creamy potato salad with tender potatoes, crisp bacon, and tangy 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)

# How to make it:

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.
06 - Chill for at least 1 hour before serving for best flavor.

# Expert suggestions:

01 -
  • The creamy dressing hits perfectly with the crunch of celery and the smoky bite of crisp bacon
  • It actually tastes better after sitting in the fridge, making it ideal for prep-ahead entertaining
02 -
  • Dress the potatoes while they are still warm so they absorb the flavors better
  • Let the salad chill completely before serving to let all the flavors meld together
03 -
  • Cut your potatoes into uniform chunks so they all cook at the same rate
  • Taste and adjust the seasoning after the salad has chilled, as cold food needs more salt

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