Steakhouse Potato Salad
A creamy, hearty potato salad loaded with bacon, hard-boiled eggs, and a tangy Dijon dressing — just like the kind you’d find at a classic steakhouse. Perfect for holiday dinners, backyard BBQs, and potlucks, this side dish is a true year-round favorite.
Servings: 6
Ingredients
- 3 lbs red potatoes or Yukon golds
- 1 cup bacon cut into cubes
- 1 tbsp kosher salt for boiling water
- 1 cup mayonnaise
- ½ cup sour cream or Greek yogurt for a lighter option
- 2 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar or red wine vinegar
- 1/2 tbsp honey or granulated sugar
- Freshly ground black pepper to taste
- ½ cup finely diced red onion
- ½ cup chopped celery
- 3 hard-boiled eggs peeled and chopped (optional, for richness)
- ¼ cup chopped fresh parsley or chives
Instructions
- Cook the potatoes: Place the potatoes in a large pot, cover them with cold water, and add a tablespoon of kosher salt. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender (about 10–15 minutes). Drain well and let them cool slightly before peeling and cutting into bite-sized pieces.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, honey, salt, and black pepper until smooth and creamy.
- Prepare the bacon: Heat a frying pan over medium heat and cook the bacon until it’s golden and crispy.
- Combine: Add the slightly warm potatoes to the dressing along with the celery, onion, and boiled eggs. Toss gently until everything is well coated.
- Chill: Cover the salad and refrigerate for at least 1 hour (overnight is even better) so the flavors can really meld.
- Finish: Right before serving, top with the crispy bacon and a sprinkle of fresh parsley for that classic steakhouse touch.