Description
A hearty and flavorful potato salad inspired by classic steakhouse sides, featuring tender potatoes, crispy bacon, and a creamy, tangy dressing.
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh chives
- 4 slices bacon, cooked and crumbled
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 10-12 minutes, or until fork-tender. Drain and let cool.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
- Add the cooled potatoes to the dressing mixture and gently toss to coat.
- Stir in chopped celery, red onion, chives, bacon, and chopped eggs (if using).
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Garnish with additional chives and bacon before serving, if desired.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Best served chilled and made a few hours ahead.
- Leave out bacon and eggs for a vegetarian version.