Making the Steakhouse Potato Salad is simple when you follow these steps:

1. Cook Potatoes: In a large pot, add the baby Yukon gold potatoes and cover them with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool.
2. Prepare Dressing: In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper until creamy and well blended.
3. Chop Potatoes: Once the potatoes are cool, cut them into bite-sized pieces. You can leave the skins on for added texture and nutrients.
4. Combine Ingredients: In a large serving bowl, add the chopped potatoes, crispy bacon, green onions, celery, and boiled eggs.
5. Mix Dressing: Pour the dressing over the potato mixture and gently fold until everything is evenly coated.
6. Adjust Seasoning: Taste the salad and adjust the seasoning if needed. You may want to add more salt or pepper according to your preference.
7. Chill: Cover the salad tightly and refrigerate for at least 30 minutes to allow flavors to meld.
8. Garnish: Before serving, sprinkle chopped fresh parsley on top for a pop of color.

By following these steps, you’ll end up with an incredible Steakhouse Potato Salad that everyone will love!