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Creamy Steakhouse Potato Salad

A decadent, gourmet potato salad with a creamy, tangy dressing, crispy bacon, and fresh herbs.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 385

Ingredients
  

Potato Salad
  • 3 pounds Yukon Gold potatoes scrubbed and cut into 1-inch cubes
  • 1.5 tsp salt for the potato water
  • 6 slices thick-cut bacon cooked until crispy and crumbled
  • 4 hard-boiled eggs chopped
  • 0.75 cup red onion finely chopped
  • 0.33 cup fresh chives chopped
  • 0.25 cup fresh dill chopped
Creamy Steakhouse Dressing
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp Dijon mustard
  • 1 tbsp prepared horseradish
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 0.75 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground

Equipment

  • Large pot
  • Mixing bowls
  • Baking sheet
  • Whisk

Method
 

  1. Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10-15 mins until just tender. Drain and spread on a baking sheet to cool completely.
  2. In a medium bowl, whisk together all dressing ingredients: mayonnaise, sour cream, Dijon, horseradish, garlic powder, onion powder, vinegar, Worcestershire, salt, and pepper.
  3. In a large bowl, combine the cooled potatoes, most of the bacon, hard-boiled eggs, red onion, chives, and dill.
  4. Pour the dressing over the potato mixture and gently fold until everything is evenly coated.
  5. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow flavors to meld.
  6. Before serving, garnish with reserved bacon and extra fresh herbs.

Notes

Chilling time is crucial for the best flavor. For a flavor boost, drizzle a tablespoon of vinegar over the hot drained potatoes before cooling.