Creamy and smoky Steakhouse Potato Salad with tender potatoes, crunchy vegetables, and a savory, tangy dressing.
Ingredients
2 pounds Yukon Gold or red potatoes, peeled and cubed
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus extra to taste
1/4 teaspoon black pepper
3 celery stalks, finely chopped
1/2 small red onion, finely chopped
4 slices cooked bacon, crumbled (optional)
2 tablespoons chopped dill pickles (optional)
2 tablespoons fresh parsley, chopped
Instructions
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Boil potatoes in salted water for 12–15 minutes until tender, then drain and cool slightly.
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Whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, smoked paprika, garlic powder, salt, and black pepper.
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Fold in celery, red onion, bacon, and pickles if using.
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Gently mix the potatoes with the dressing until evenly coated.
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Chill for 30 minutes to 1 hour, then garnish with parsley before serving.