Steakhouse Creamy Potato Salad (Printable)
Creamy potato salad with Yukon Golds, crisp bacon, tangy pickles and a smoky dressing—great with grilled meats.
# What You’ll 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, thinly 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 crisp and crumbled
14 - 2 large hard-boiled eggs, peeled and chopped (optional)
15 - 2 tablespoons fresh chives or parsley, finely chopped
# Steps:
01 - Place potato chunks in a large pot. Cover with cold, salted water. Bring to a boil over high heat, reduce to a simmer, and cook for 10 to 12 minutes 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 - While still slightly warm, add drained potatoes to the dressing. Gently fold until potatoes are evenly coated.
04 - Gently mix in celery, red onion, dill pickles, scallions, and half of the crumbled bacon until distributed throughout.
05 - Carefully fold in chopped hard-boiled eggs (if using) and half of the chopped chives or parsley. Taste and adjust seasoning as needed.
06 - Cover and refrigerate for at least 1 hour to allow the flavors to meld.
07 - Before serving, garnish with remaining bacon and remaining fresh herbs.
# Expert Advice:
01 -
- The creamy dressing clings to every potato chunk in a way that&aposs luxuriously satisfying.
- The mix of tangy pickles and smoky bacon set this apart from every sad deli salad you&aposve ever tried.
02 -
- If you overcook the potatoes even a little, the salad turns gluey instead of creamy — watch them closely.
- Adding the warm potatoes to the dressing pulls in all the flavors so much more than letting them cool first.
03 -
- Using starchy potatoes will give a different texture, but Yukon Golds really shine here.
- If you add a spoonful of pickle brine, the salad sings even louder.