Steakhouse Potato Salad
Steakhouse Potato Salad is the epitome of comfort food with a gourmet twist. This creamy, hearty dish combines tender potatoes, crunchy bacon, and flavorful seasonings that bring a steakhouse experience right to your kitchen. Whether it’s for a backyard barbecue, a family gathering, or a cozy weeknight dinner, this salad stands out as a perfect sidekick for grilled meats or as a satisfying main dish on its own. I’ve made this recipe countless times, and each time it’s met with rave reviews from friends and family alike.
What makes this recipe special
Why settle for ordinary potato salad when you can create an extraordinary one? This Steakhouse Potato Salad is a hit for so many reasons. For one, it strikes a beautiful balance between creamy and crunchy with its rich dressing complementing the crispy bacon and fresh vegetables. It’s versatile enough to serve as a side at a summer cookout or a comforting dish during holiday feasts. Plus, it’s budget-friendly and easy to whip up, making it a favorite for both novice cooks and seasoned chefs.
"This potato salad is a game-changer! The flavors are incredible, and it’s the perfect addition to any meal."
Preparing Steakhouse Potato Salad
Let’s dive into the process of preparing this delightful dish. The whole experience is straightforward and easy to follow, ensuring you don’t feel overwhelmed in the kitchen. Here’s a handy overview of what you’ll be doing:
- Boiling the potatoes to achieve that tender perfection.
- Crafting the creamy dressing filled with zesty flavor.
- Mixing everything together for a deliciously satisfying salad.
- Refrigerating to let those flavors meld beautifully.
Gather these items
Here’s what you’ll need to create this scrumptious Steakhouse Potato Salad:
- 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
Feel free to experiment with different types of potatoes or adjust the bacon quantity to suit your taste!
Step-by-step instructions
1. Cook the potatoes
Place 2 lbs of cubed russet potatoes in a large pot. Cover them with cold salted water and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender. Drain well in a colander and set aside to cool.
2. Make the dressing
While your potatoes are cooking, whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and all the seasonings in a small bowl until the mixture is smooth and creamy.
3. Combine the salad
In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup finely chopped red onion, 6 slices of crumbled bacon, and 2 tablespoons of chopped chives.
4. Dress and chill
Pour the dressing over the potato mixture. Gently fold everything together until all ingredients are evenly coated. Cover the bowl and refrigerate for at least 1 hour. Allowing the salad to chill lets the flavors meld beautifully.
How to serve it
This Steakhouse Potato Salad is incredibly versatile when it comes to serving options. You can serve it in a rustic bowl, topped with a sprinkle of fresh chives for a gorgeous presentation. It makes a fantastic side dish alongside grilled steaks, burgers, or even grilled vegetables. Pair it with a light salad or some crusty bread, and you’ve got a meal fit for any occasion!
Keeping leftovers fresh
To store your extra Steakhouse Potato Salad, transfer it to an airtight container and refrigerate it. It will stay delicious for up to 3 days. If you’re thinking of making this salad in advance for a gathering, you can prepare the potatoes and dressing separately to ensure maximum freshness. When you’re ready to serve, simply mix and chill!
Pro chef tips
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Potato choice: Russet potatoes are great for their starchiness, but feel free to mix in some Yukon golds for a creamier texture.
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Add crunch: For additional texture, consider adding diced pickles or relish into your mix.
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Bacon substitution: If you’re looking for a healthier twist, turkey bacon or pancetta can also work beautifully.
Creative twists
Looking to switch things up? Try adding different ingredients like diced jalapeños for a spicy kick or some shredded cheese for an indulgent twist. You could also play with herbs by introducing dill or parsley for an added layer of flavor. Vegetarian? Just omit the bacon and replace it with some smoked paprika for that same depth of flavor.
Common questions
1. What’s the prep time for Steakhouse Potato Salad?
Preparation time is about 15 minutes, with an additional 1 hour of chilling time to let the flavors meld.
2. Can I use different types of potatoes?
Certainly! While russet potatoes are ideal for their texture, feel free to experiment with Yukon golds or red potatoes for different flavors and textures.
3. How long is the salad good in the refrigerator?
If stored properly in an airtight container, Steakhouse Potato Salad can last in the fridge for up to 3 days. Always check for any sign of spoilage before consuming leftovers.
With this easy and flavorful recipe, you’re not just making potato salad—you’re creating a dish that brings everyone together. Whether your gathering is large or small, this Steakhouse Potato Salad is bound to impress!
Steakhouse Potato Salad
Ingredients
Method
- Place 2 lbs of cubed russet potatoes in a large pot. Cover them with cold salted water and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender. Drain well in a colander and set aside to cool.
- While your potatoes are cooking, whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and all the seasonings in a small bowl until the mixture is smooth and creamy.
- In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup finely chopped red onion, 6 slices of crumbled bacon, and 2 tablespoons of chopped chives.
- Pour the dressing over the potato mixture. Gently fold everything together until all ingredients are evenly coated. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld beautifully.
