Steakhouse Potato Salad Bacon (Print-Friendly Version)
This savory potato salad, with bacon, eggs, and fresh chives, brings classic steakhouse flavors to any summer table or barbecue. Creamy and hearty, it's one to keep handy.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 pounds russet potatoes, peeled and cubed
02 -
4 large eggs, hard-boiled and chopped
03 -
2 celery stalks, diced
04 -
6 slices bacon, cooked and crumbled
05 -
2 tablespoons fresh chives, chopped
→ Dressing
06 -
1 cup mayonnaise
07 -
1 tablespoon Dijon mustard
08 -
1 tablespoon apple cider vinegar
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
# How to Make It:
01 -
Place the cubed russet potatoes in a large pot and cover with cold, salted water. Bring to a boil over medium-high heat and simmer for 15 to 20 minutes, or until potatoes are fork-tender. Drain thoroughly in a colander and allow to cool completely.
02 -
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth and homogeneous.
03 -
In a large bowl, gently combine the cooled potatoes, chopped hard-boiled eggs, diced celery, crumbled bacon, and chopped chives.
04 -
Pour the dressing over the potato mixture and carefully fold to coat all ingredients evenly without breaking the potatoes. Cover and refrigerate for at least 1 hour to develop flavor.
# Extra Suggestions:
01 -
Chilling the salad before serving allows the flavors to fully develop.