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Steakhouse potato salad in large bowl showing creamy texture with bacon and chives

Steakhouse Potato Salad

Creamy, loaded potato salad with bacon, eggs, and fresh chives that tastes like upscale restaurant quality
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 50 minutes
Servings: 8 portions
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds russet potatoes peeled and cubed
  • 4 large hard-boiled eggs chopped
  • 2 stalks celery diced
  • 0.25 cup red onion finely chopped
  • 6 slices cooked bacon crumbled
  • 2 tablespoons fresh chives chopped
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon paprika

Equipment

  • Large pot
  • Large mixing bowl
  • Small mixing bowl
  • Colander
  • Whisk

Method
 

  1. Place 2 pounds of cubed russet potatoes in a large pot, cover with cold salted water, and boil for 15-20 minutes until fork-tender. Drain well in a colander and let cool completely.
  2. While the potatoes cook, whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and all seasonings in a small bowl until smooth.
  3. In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup red onion, 6 slices of crumbled bacon, and 2 tablespoons of chives.
  4. Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Notes

Always let potatoes cool completely before adding dressing to prevent oily texture. Don't overcook potatoes - they should be tender but hold their shape. Best flavor develops after overnight chilling. Store in refrigerator for up to 3 days.