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Steakhouse Potato Salad

Steakhouse Potato Salad

This hearty potato salad features potatoes, eggs, celery, and bacon, all mixed with a creamy dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 people
Course: Salad
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 2 pounds russet potatoes peeled and cubed
  • 4 large hard-boiled eggs chopped
  • 2 stalks celery diced
  • ¼ cup red onion finely chopped
  • 6 slices cooked bacon crumbled
  • 2 tablespoons fresh chives chopped
For the Dressing
  • 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

Equipment

  • Pot
  • Mixing Bowl

Method
 

  1. Boil the cubed potatoes until tender, about 15 minutes. Drain and let cool.
  2. In a mixing bowl, combine the dressing ingredients. Stir in the cooled potatoes, eggs, celery, red onion, bacon, and chives until well mixed.

Notes

Chill the salad in the refrigerator for at least an hour before serving for better flavor.