Steakhouse Potato Bacon Salad (Recipe for Printing)
Hearty potato salad with bacon, eggs, and chives in a tangy creamy dressing. Perfect for gatherings.
# What You Need:
→ Main Ingredients
01 -
2 pounds russet potatoes, peeled and cubed
02 -
4 large hard-boiled eggs, chopped
03 -
2 celery stalks, diced
04 -
6 slices cooked bacon, crumbled
05 -
2 tablespoons fresh chives, chopped
→ Dressing
06 -
1 cup mayonnaise
07 -
1/2 cup sour cream
08 -
1 tablespoon Dijon mustard
09 -
1 tablespoon apple cider vinegar
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
→ Additional
12 -
1/4 cup red onion, finely diced
# How to Make It:
01 -
Place the cubed russet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15 to 20 minutes until the potatoes are fork-tender. Drain thoroughly in a colander, then allow to cool completely.
02 -
In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until fully combined and smooth.
03 -
In a large mixing bowl, gently mix together the cooled potatoes, chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and chopped chives.
04 -
Pour the dressing over the potato mixture. Using a spatula, carefully fold until all ingredients are evenly coated. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld.
# Extra Tips:
01 -
Allow the potato salad to chill thoroughly before serving to enhance flavor and texture.