Steakhouse Potato Salad (Printable Version)
Yukon Gold potatoes, bacon, pickles and creamy tangy dressing come together in a chilled, steakhouse-style side.
# What You 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, to taste
13 - Freshly ground black pepper, to taste
→ Add-Ins
14 - 4 slices bacon, cooked crisp and crumbled
15 - 2 hard-boiled eggs, peeled and chopped (optional)
16 - 2 tablespoons fresh chives or parsley, finely chopped
# How-To Steps:
01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to a low boil and simmer for 10 to 12 minutes until just fork-tender. Drain thoroughly and let cool until just warm.
02 - In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth and fully combined.
03 - Add warm potatoes to the dressing and gently fold to coat each piece evenly.
04 - Fold in celery, red onion, dill pickles, scallions, and half of the crumbled bacon; mix gently to preserve the texture of the ingredients.
05 - Fold in hard-boiled eggs, if using, and half of the chopped chives or parsley. Taste and adjust seasoning with additional salt or pepper if needed.
06 - Cover and refrigerate the potato salad for at least 1 hour to allow flavors to meld.
07 - Just before serving, garnish with remaining bacon and fresh herbs.
# Helpful Tips:
01 -
- This salad is secretly best when made ahead so you can relax and enjoy your guests.
- Between the crisp bacon, chewy potatoes, and tang of pickles, every bite is a new adventure.
02 -
- If you undercook or overcook your potatoes, the salad falls apart or turns gluey—watching them closely is worth it.
- Mixing while the potatoes are warm helps them soak up more flavor, rather than just sitting in the dressing.
03 -
- Cool the potatoes until just warm before mixing so they’re tender but not falling apart.
- Adding pickles last protects their crunch and keeps the whole salad from tasting too briny.