Steakhouse Potato Salad Creamy (Printable)
Tender potatoes in a tangy, creamy dressing with bacon, pickles and fresh herbs—perfect for summer grills.
# What You 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 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
# How-To Steps:
01 - Place potatoes in a large pot and cover with cold, generously salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes, or 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 smooth and well combined.
03 - Add the slightly warm potatoes to the dressing and gently fold until evenly coated.
04 - Stir in celery, red onion, dill pickles, scallions, and half of the crumbled bacon, mixing gently to maintain the integrity of the potatoes.
05 - Gently fold in the chopped eggs if using, and half of the fresh chives or parsley. Taste and adjust seasoning as needed.
06 - Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to develop fully.
07 - Before serving, garnish with the remaining bacon and herbs for a fresh, flavorful presentation.
# Helpful Tips:
01 -
- No one ever guesses how simple it is to pull together, yet it feels straight from a top steakhouse menu.
- The combination of smoky bacon and tangy pickles makes every forkful somehow better than the last.
02 -
- Once, I rushed the cooling and ended up with mushy salad—let those potatoes steam off before dressing them.
- Swapping in a splash of pickle juice instead of some vinegar totally woke up the flavor one day and I never looked back.
03 -
- Always salt the water well when boiling potatoes—the difference is incredible.
- Sneak in a spoonful of pickle juice or extra chives right at the end for an unexpected pop.