Steakhouse Potato Salad
If you love the hearty, creamy salads served with your favorite steakhouse meal, this easy steakhouse potato salad recipe is sure to become a staple at your table. Packed with flavor and simple to make, it brings comfort food to any gathering.
Equipment
- 1 Large Pot for boiling potatoes
- 1 Large bowl for mixing
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cubed
- 3 boiled eggs chopped
- 0.5 cup mayonnaise
- 0.25 cup plain Greek yogurt or sour cream
- 2 tablespoons Dijon mustard
- 0.33 cup dill pickles finely diced
- 0.25 cup red onion finely chopped
- 0.25 cup celery finely chopped
- 0.25 cup turkey bacon cooked and crumbled
- 2 tablespoons fresh chives chopped
- 1 tablespoon alcohol-free vanilla optional, for a subtle sweetness
- Salt and black pepper to taste
Instructions
- Place potatoes in a pot, cover with cold water, and add a generous pinch of salt. Boil until fork-tender, about 10-12 minutes. Drain and let cool.
- In a large bowl, whisk together mayonnaise, Greek yogurt or sour cream, Dijon mustard, and alcohol-free vanilla if using. Season with salt and pepper.
- Gently fold cooled potatoes, eggs, pickles, red onion, celery, turkey bacon, and chives into the dressing. Mix to coat but don’t mash the potatoes.
- Cover and chill the salad for at least 1 hour so flavors meld. Garnish with extra chives before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or let the salad sit at room temperature for 15 minutes before serving. Not recommended for freezing.