Steakhouse Potato Salad (Printable version)
Creamy Yukon Gold potatoes with crisp bacon, pickles, scallions and chives—tangy, rich, and ideal beside 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
# How to Make It:
01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 to 12 minutes until fork-tender. Drain 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 pepper until smooth.
03 - Add slightly warm potatoes to the dressing and gently fold to evenly coat the potatoes.
04 - Stir in diced celery, red onion, chopped dill pickles, scallions, and half of the crumbled bacon. Mix gently to maintain the texture of the potatoes.
05 - Gently fold in chopped hard-boiled eggs (if using) and half of the chives or parsley. Taste and adjust seasoning if needed.
06 - Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
07 - Just before serving, garnish with the remaining bacon and fresh herbs.
# Expert tips:
01 -
- The tangy dressing sneaks into every crack of those potatoes, making every bite velvety and surprising.
- This salad turns any BBQ or dinner into something a bit more festive—I find it quickly vanishes, even when surrounded by showier dishes.
02 -
- I once made the mistake of overcooking the potatoes so they fell apart—tender but not mushy is the sweet spot to aim for.
- Mixing the potatoes in while they're still warm actually lets the flavors soak in deeper—room temperature or cold just isn't the same.
03 -
- Always taste as you go—sometimes a tiny bit more vinegar or salt changes everything for the better.
- Crumbled bacon added at the last minute keeps your topping extra crisp, right to the last forkful.