Steakhouse Potato Salad (Creamy Bacon Potato Salad Recipe)
Make creamy, bacon-loaded Steakhouse Potato Salad at home! This easy recipe delivers restaurant flavor with soft potatoes, tangy dressing, and smoky crunch.
Ingredients
For the Salad
- 2 pounds russet potatoes, peeled and cubed
- 4 large hard-boiled eggs, chopped
- 2 celery stalks, diced
- ¼ cup red onion, finely chopped
- 6 slices cooked bacon, crumbled
- 2 tbsp fresh chives, chopped
For the Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp paprika
- (Optional: 1–2 teaspoons sugar for a sweet-savory “steakhouse” twist)
Instructions
- Boil the PotatoesPlace the cubed russet potatoes into a large pot, cover with cold salted water, and bring to a boil. Cook for about 15–20 minutes until tender but not mushy. Drain well and let them cool completely — this keeps your dressing from turning greasy.
- Make the DressingWhile the potatoes cool, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and all seasonings until smooth. Taste and adjust — add more vinegar for tang, or sugar if you prefer a touch of sweetness.
- Combine EverythingIn a large mixing bowl, gently combine the cooled potatoes, chopped eggs, celery, red onion, crumbled bacon, and chives. Pour in your dressing and fold gently until everything is coated. Don’t mash the potatoes — the chunkier texture is part of the charm.
- Chill and ServeCover and refrigerate for at least 1 hour before serving. The flavors deepen as it chills, creating that signature steakhouse balance of creamy, smoky, and tangy.