Steakhouse Potato Salad (Printable)
Tender Yukon Golds tossed in a creamy Dijon-sour dressing with bacon, pickles, and fresh herbs—chilled and crowd-pleasing.
# What you need:
→ Vegetables
01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch pieces
02 - 2 celery stalks, 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
# Directions:
01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 10 to 12 minutes until just 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 black pepper until fully blended.
03 - Add slightly warm potatoes to the dressing and gently fold until well coated.
04 - Gently mix in celery, red onion, dill pickles, scallions, and half of the crumbled bacon until evenly distributed.
05 - Fold in chopped eggs (if using) and half of the chives or parsley. Taste and adjust seasoning as needed.
06 - Cover and refrigerate for at least 1 hour to enhance flavor integration.
07 - Before serving, top with remaining bacon and herbs. Serve chilled or at room temperature.
# Expert Tips:
01 -
- This potato salad gets better as it chills, making you look like a flavor genius at any cookout.
- Everyone will ask for seconds thanks to that steakhouse-style smoky bacon and the punchy, creamy dressing.
02 -
- Once, I overcooked the potatoes, and they turned mushy—always test doneness early.
- Mixing the potatoes in while they’re still a bit warm helps the dressing absorb better, like a secret handshake.
03 -
- Steam off excess moisture from the potatoes after boiling, so the dressing clings instead of slipping away.
- Crumble bacon only after it’s cool to keep it crispy instead of chewy.