Steakhouse Potato Salad, Creamy (Printable)
Yukon Gold potatoes in a creamy, tangy dressing with bacon, pickles and chives — a hearty side for 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, 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
# Steps:
01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and gently simmer for 10 to 12 minutes, or until potatoes are just fork-tender. Drain immediately and allow to 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 completely smooth.
03 - Add warm potatoes to the prepared dressing and gently fold until the potatoes are evenly coated with the dressing.
04 - Stir in celery, red onion, chopped dill pickles, sliced scallions, and half of the crumbled bacon. Mix gently to maintain texture.
05 - Fold in chopped hard-boiled eggs (if using) and half of the fresh chives or parsley. Taste and adjust seasoning with salt and pepper as needed.
06 - Cover the bowl and refrigerate the mixture for at least 1 hour to allow the flavors to meld.
07 - Before serving, garnish with remaining bacon and herbs. Serve chilled or at room temperature as desired.
# Expert Advice:
01 -
- This salad stays irresistibly creamy and flavorful even after a night in the fridge—it might just be better on day two.
- Thanks to crispy bacon and tangy dressing, it wins over even the pickiest side-dish skeptics in my group.
02 -
- Once I rushed the cooling and ended up with a watery salad—letting potatoes cool slightly makes all the difference.
- Stirring in the potatoes while still warm lets them soak up the dressing, giving every bite more flavor and creaminess.
03 -
- Letting the potatoes steam dry for a few minutes after draining ensures your salad isn’t watery.
- Taste as you stir in add-ins and adjust seasoning before chilling—the flavors mellow as it sits, so make it just slightly punchier than you like.