Steakhouse Potato Salad Recipe
This Steakhouse Potato Salad Recipe brings restaurant quality to your kitchen. Rich, creamy, and perfectly seasoned, it pairs wonderfully with grilled meats.
Equipment
- Large pot for boiling
- Sharp knife
- Cutting board
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Potato masher (optional)
Ingredients
- 3 pounds red potatoes cubed
- 6 strips bacon cooked and crumbled
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 3 hard-boiled eggs chopped
- 1/2 cup red onion diced
- 1/4 cup fresh chives chopped
- Salt and pepper to taste
Instructions
- Wash potatoes thoroughly under cold water.
- Cut potatoes into bite-sized pieces.
- Boil potatoes in salted water for 15 minutes.
- Test potatoes with fork for tenderness.
- Drain potatoes and let them cool completely.
- Cook bacon until crispy in large pan.
- Crumble bacon into small pieces when cooled.
- Mix mayonnaise, sour cream, and mustard together.
- Combine potatoes with creamy dressing mixture.
- Add chopped eggs, onion, and fresh chives.
- Fold in crumbled bacon pieces gently.
- Season with salt and pepper to taste.
- Refrigerate steakhouse potato salad for two hours.
Notes
- Use waxy potatoes like red or Yukon Gold for best texture
- Don't overcook potatoes to prevent them from becoming mushy
- Cool potatoes completely before adding dressing to prevent separation
- Add bacon just before serving to maintain crispiness
- Make this steakhouse potato salad recipe one day ahead for enhanced flavor