Steakhouse Potato Bacon Salad

This steakhouse potato salad is perfect for every summer barbecue or cozy winter dinner The creamy dressing studded with bacon chives and eggs elevates it from an ordinary side to a conversation starter The texture and tang come together so well that even pickiest eaters will ask for seconds

The first time I made this the kitchen smelled like a steakhouse and every neighbor who tasted it at a block party asked for the recipe Now it is my go to for potlucks and birthdays

Gather Your Ingredients

• Russet potatoes: Chosen for their fluffy texture and easy peeling Look for firm smooth potatoes without green spots
• Hard boiled eggs: Add protein and heartiness Use eggs that are a few days old for easy peeling
• Celery: Provides crunch and fresh flavor Select crisp light green stalks for best texture
• Cooked bacon: Brings in smoky saltiness Cook until very crisp for maximum crunch
• Fresh chives: Offer a burst of onion flavor Buy vibrant green bunches free of yellowing
• Mayonnaise: This base makes everything creamy Go for full fat for richness
• Dijon mustard: Gives subtle sharpness Choose a good quality jar for depth
• Apple cider vinegar: Lifts the dressing with mild acidity Look for cloudy organic vinegar for best flavor
• Salt: Essential for balancing flavors Use fine sea salt for easy mixing
• Black pepper: Adds warmth Buy freshly ground for more punch

How to Make It

Cook the Potatoes:

Simmer cubed russet potatoes in a large pot of salted water Bring to a boil then reduce to a steady simmer for fifteen to twenty minutes Test with a fork for perfect tenderness Drain them thoroughly and set aside to cool so they do not turn mushy

Prepare the Dressing:

While potatoes cool whisk together mayonnaise Dijon mustard apple cider vinegar salt and black pepper in a bowl Whisk patiently until the mix looks glossy and thick This ensures even coating of each potato cube

Combine the Salad Parts:

Take a large mixing bowl and gently fold together cooled potatoes chopped eggs diced celery crumbled crisp bacon and chopped chives Stir from the outside in so potatoes remain chunky and not smashed

Dress and Chill:

Pour the creamy dressing evenly over all ingredients Fold gently until every potato is coated well Cover the bowl tightly and refrigerate for at least one hour This allows the flavors to blend and bacon to keep its crunch

The smoky crunch of the bacon always reminds me of family game nights around the kitchen table My favorite ingredient is the fresh chives because their bright green color always dresses up the whole bowl

Flavor Boosters

Leftovers can be stored in an airtight container in the fridge for up to four days If serving outdoors on a hot day keep the potato salad over a bowl of ice to help keep it fresh You can make the salad a day before your event and it will taste even better after chilling

Serving Suggestions

This salad is at home next to grilled steak burgers or pulled pork At my house we also love it as the base of a loaded baked potato bowl with extra cheese and scallions For a lighter meal serve it over a big bed of arugula

Creative Twists

You can swap russet potatoes for Yukon golds for a creamier texture Try Greek yogurt for half the mayo if you want a lighter version Fresh dill is a lovely seasonal substitute for chives when your garden is overflowing

Chilling for at least one hour is essential for maximum flavor Always drain your potatoes well to avoid watery salad

Common Questions About This Recipe

→ What type of potatoes work best?

Russet potatoes provide a tender texture and absorb the creamy dressing beautifully.

→ Can I make this salad ahead of time?

Yes, chilling for at least an hour helps the flavors meld. It's great for prepping in advance.

→ Are there alternatives to bacon?

You can use turkey bacon or omit it entirely for a vegetarian option, though bacon adds a smoky depth.

→ How long does the salad keep in the fridge?

Stored in an airtight container, it stays fresh for up to 3 days.

→ Can I add other vegetables?

Diced red onion, bell pepper, or pickles can be mixed in for extra crunch and flavor variety.