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Classic Steakhouse Potato Salad With Bacon

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A creamy, smoky, and tangy potato salad featuring crispy bacon, perfect for BBQs and family gatherings. This classic steakhouse-style salad combines tender russet potatoes with a flavorful dressing and crunchy veggies.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 8–10 slices thick-cut bacon
  • 4 large hard-boiled eggs, peeled and chopped
  • 2 medium celery stalks, finely diced
  • 1 small red onion, finely chopped
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Place peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are just tender but not falling apart, about 10-12 minutes. Test with a fork; they should slide off easily but still hold shape. Drain and let cool slightly.
  2. While potatoes cook, heat a skillet over medium heat. Add bacon strips and cook until crisp, about 6-8 minutes, flipping as needed. Transfer to a paper towel-lined plate to drain excess fat, then crumble or chop into bite-sized pieces. Save a tablespoon of bacon fat for extra flavor in the dressing if desired.
  3. Place eggs in a separate pot and cover with cold water. Bring to a boil, then cover, turn off heat, and let stand for 10 minutes. Cool under cold running water or ice bath. Peel and chop roughly.
  4. In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, and a pinch of salt and pepper. Stir in the reserved bacon fat once cooled slightly. Taste and adjust seasoning.
  5. In a large bowl, gently fold together the warm potatoes, bacon pieces, chopped eggs, celery, and red onion. Pour dressing over and toss carefully to coat everything evenly without mashing the potatoes. Let the salad rest for at least 30 minutes in the fridge to let flavors meld.
  6. Sprinkle chopped fresh parsley over the top before serving for a pop of color and freshness. Serve chilled or at room temperature.

Notes

Do not overcook potatoes to avoid mushiness. Fold ingredients gently to keep potato chunks intact. If salad is dry after chilling, add extra mayo or a splash of milk to loosen. Make ahead and chill for best flavor. Bacon fat can be added to dressing for extra flavor. For variations, try smoked paprika for heat or substitute potatoes with cauliflower for a low-carb option.

Nutrition

Keywords: potato salad, steakhouse potato salad, bacon potato salad, BBQ side dish, classic potato salad, creamy potato salad

Find it online: https://cooltastes.com/classic-steakhouse-potato-salad-with-bacon-recipe-easy-perfect-for-bbqs/