Description
Indulge in the rich, savory flavors of our Steakhouse Potato Salad, a perfect addition to any BBQ or potluck. This dish combines tender, cubed russet potatoes with a creamy dressing of mayonnaise, sour cream, and Dijon mustard, delivering a delightful balance of taste and texture. Tossed with crunchy celery, crispy turkey bacon, and hard-boiled eggs, this salad is not only comforting but also highly versatile. Serve it as a side dish or use it as a filling for wraps—either way, it’s sure to impress your guests. Plus, it gets even tastier after chilling in the fridge!
Ingredients
Scale
- 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 turkey bacon (crumbled)
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Cook the cubed potatoes in salted water until fork-tender (15–20 minutes). Drain and let cool.
- Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika in a bowl.
- In a large mixing bowl, combine cooled potatoes with chopped eggs, celery, red onion, and turkey bacon.
- Pour the dressing over the potato mixture and gently fold until well coated. Refrigerate for at least one hour before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg