Steakhouse Creamy Potato Salad (Printable)
Tender Yukon Gold potatoes in a creamy, tangy dressing with bacon, pickles and chives—perfect with grilled meats.
# What You'll Need:
→ 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, thinly 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 until crisp and crumbled
14 - 2 hard-boiled eggs, peeled and chopped (optional)
15 - 2 tablespoons fresh chives or parsley, chopped
# How to Make It:
01 - Place potato chunks in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10 to 12 minutes, or until just fork-tender. Drain and let potatoes cool slightly.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper until smooth.
03 - Add warm potatoes to the dressing and gently fold until potatoes are evenly coated.
04 - Stir in celery, red onion, dill pickles, scallions, and half of the crumbled bacon. Mix gently to combine.
05 - Fold in chopped hard-boiled eggs, if using, and half of the fresh herbs. Taste and adjust seasoning if needed.
06 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
07 - Before serving, garnish with remaining bacon and fresh herbs.
# Expert Advice:
01 -
- The smoky bacon and zingy pickles make every bite feel like something special youd order at a fancy steakhouse.
- You can make it ahead, and it only gets better the longer those flavors cozy up together in the fridge.
02 -
- If you overcook the potatoes, youll end up with mash instead of salad—watch them carefully, even if youre tempted to multitask.
- Adding the potatoes to the dressing while still warm is the secret; they absorb the flavors instead of sitting on top.
03 -
- Dice everything (except eggs) the same size so theres no awkward bites—its worth an extra moment at the cutting board.
- Whisk the dressing ingredients together before adding anything else; its the difference between smooth and clumpy.