Description
A creamy and flavorful steakhouse-style potato salad with eggs, bacon, and a tangy dressing.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cubed
- 4 large hard-boiled eggs, chopped
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped
- 6 slices cooked bacon, crumbled
- 2 tablespoons fresh chives, chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Boil potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
- In a large bowl, mix mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika to make the dressing.
- Add cooled potatoes, chopped eggs, celery, red onion, and bacon to the bowl.
- Gently toss everything with the dressing until well coated.
- Sprinkle chopped chives on top before serving.
- Chill for at least 1 hour before serving for best flavor.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- For extra crunch, add a handful of diced pickles.
- Best served cold.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
Keywords: potato salad, steakhouse, creamy, bacon, picnic