Creamy, tangy Steakhouse Potato Salad, perfect for grilling nights, potlucks, and festive meals.
Ingredients
Scale
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 celery stalks, finely chopped
1/4 cup red onion, finely diced
1/4 cup dill pickles, chopped
2 hard-boiled eggs, chopped (optional)
2 tablespoons fresh parsley, chopped
2 slices cooked bacon, crumbled (optional)
Instructions
- Boil potatoes in salted water until tender, 12–15 minutes.
- Whisk mayonnaise, Dijon mustard, vinegar, smoked paprika, salt, and pepper to make dressing.
- Drain and slightly cool potatoes.
- Combine potatoes with celery, onion, pickles, and optional eggs.
- Gently fold in dressing.
- Add bacon if using and garnish with parsley.
- Chill at least one hour before serving