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Steakhouse Potato Salad

Creamy, Smoky Steakhouse Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 436
Ingredients Method Notes

Ingredients
  

  • 2 lbs red potatoes, unpeeled, cut into 1-inch cubes
  • 6 slices thick-cut bacon
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 hard-boiled eggs, chopped
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped dill pickles
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup chopped fresh chives
  • Salt and black pepper

Method
 

  1. Boil the cubed potatoes in salted water until just tender, 12 to 15 minutes. Drain and cool completely on a sheet pan.
  2. Fry the bacon over medium heat until crisp, 8 to 10 minutes. Crumble and set aside, keeping a little for garnish.
  3. Whisk the mayonnaise, sour cream, mustard, vinegar, salt, and pepper in a large bowl.
  4. Fold in the cooled potatoes, celery, red onion, pickles, cheddar, bacon, chopped eggs, and chives. Stir gently to coat.
  5. Cover and refrigerate at least 1 hour. Before serving, top with reserved bacon, extra cheddar, and fresh chives.

Notes

Chill times are flexible. Let the salad rest at least an hour so the flavors come together, but overnight is even better. If the dressing tightens up in the fridge, loosen it with a splash of pickle brine.