Steakhouse Potato Salad (Printable)
Yukon Gold potatoes in a tangy, creamy dressing with bacon, pickles and herbs—rich side for 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, 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
16 - 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, then reduce heat and simmer for 10 to 12 minutes until just fork-tender. Drain thoroughly and allow to cool slightly.
02 - In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. Whisk until smooth and fully blended.
03 - Add the still slightly warm potatoes to the dressing. Gently fold until each piece is evenly coated.
04 - Incorporate celery, red onion, dill pickles, scallions, and half the bacon into the potatoes. Mix gently to distribute ingredients without breaking up potatoes.
05 - Gently fold in chopped eggs, if using, and half of the fresh herbs. Taste and adjust the seasoning as required.
06 - Cover and refrigerate the mixture for a minimum of 1 hour to allow flavors to meld.
07 - Immediately before serving, scatter the reserved bacon and herbs over the top for garnish.
# Expert Tips:
01 -
- The hint of smoked paprika makes people ask for your secret every time.
- It’s creamy without being heavy, thanks to a touch of sour cream and tangy pickles.
02 -
- If you let the potatoes cool completely before dressing, they never soak up the flavor as well—I learned this the hard way.
- A little splash of pickle juice in the dressing took me years to figure out and now I never skip it.
03 -
- Steam the potatoes briefly after draining: this helps them dry out so they soak up more dressing.
- For crisper bacon, cook it in the oven instead of the stovetop—so simple but makes a difference.