Hey y’all! If you’re looking for a creamy, flavor-packed potato salad with all the classic steakhouse vibes, you’re in the right place. This Steakhouse Potato Salad Recipe brings together buttery potatoes, sharp cheddar, crunchy bacon, and a tangy dressing that’ll compete with any restaurant side. Whether you’re hosting a BBQ, prepping for a potluck, or need a tasty side for weeknight steaks, this potato salad hits all the right notes. Let’s get cooking!
Why You’ll Love This Steakhouse Potato Salad Recipe
- Rich & Satisfying: Creamy dressing, savory bacon, and sharp cheddar mean tons of flavor!
- Perfect Texture: Tender potatoes, crispy bacon, and crunchy celery deliver every bite.
- Make-Ahead Friendly: Prepare it a few hours in advance for even better taste.
- Crowd-Pleaser: Ideal for BBQs, picnics, potlucks, and any steak night side dish.
- Easy to Customize: Swap ingredients and add your favorites for a unique twist.
Steakhouse Potato Salad Recipe Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 6 slices thick-cut bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup red onion, finely diced
- 3 celery stalks, diced
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
How to Make Steakhouse Potato Salad Recipe
Step 1: Cook the Potatoes
Place potatoes in a large pot. Cover with cold, salted water about 1 inch above potatoes and bring to a boil. Reduce heat and simmer for 12-15 minutes, until fork-tender but not mushy. Drain and let cool to room temperature.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, white wine vinegar, garlic powder, and smoked paprika. Season with salt and pepper.
Step 3: Combine the Salad
Once potatoes are cool, add them to the dressing along with bacon, cheddar cheese, red onion, celery, and half the chopped chives. Gently fold ingredients until potatoes are evenly coated.
Step 4: Chill and Serve
Cover and refrigerate salad for at least 1 hour before serving for best flavor. Garnish with remaining chives before serving.
Notes for the Best Steakhouse Potato Salad Recipe
- For deeper flavor, let the salad chill overnight in the fridge. The flavors meld beautifully!
- Reserve some bacon and cheddar for sprinkling on top right before serving for unbeatable presentation.
- Learn more about why Yukon Gold potatoes work so well in this dish in this guide to potato salad potatoes.
Variations on Steakhouse Potato Salad Recipe
- Loaded Ranch: Swap sour cream and Dijon for ranch dressing, and add chopped green onions.
- Spicy Kick: Stir in diced pickled jalapeños or a sprinkle of cayenne for heat lovers.
- Vegetarian: Omit bacon and add roasted bell peppers or chopped pickles for extra zest.
Equipment You’ll Need
- Large pot for boiling potatoes
- Colander
- Mixing bowls
- Measuring cups and spoons
- Sharp knife and cutting board
- Wooden spoon or spatula
Storage Instructions
Store leftover Steakhouse Potato Salad in an airtight container in the refrigerator for up to 4 days. Stir well before serving again, as dressing may need to be redistributed. For more info on storing potato salads safely, check the cold food storage chart by the FDA.
Pairings & Serving Suggestions
- Delicious with grilled steak, ribs, or chicken at your BBQ!
- Pairs great with fresh green salads or grilled veggies.
- Try with a glass of crisp white wine or cold iced tea for a summer meal.
Pro Tips for Steakhouse Potato Salad Recipe
- Cut potatoes evenly to ensure they cook at the same rate.
- For best texture, avoid over-mixing after adding dressing — fold gently!
- For extra-creamy salad, add 2 tablespoons cream cheese to the dressing mixture. For more inspiration, see this ultimate guide to potato salad (Allrecipes).
FAQs About Steakhouse Potato Salad Recipe
Can I use russet or red potatoes instead of Yukon Gold?
Yes, but Yukon Golds provide a naturally buttery texture and hold up well to mixing. Russets can get mushy, and reds are firmer, so adjust your boiling time as needed.
Can I make Steakhouse Potato Salad ahead of time?
Absolutely! In fact, making it 1 day in advance allows flavors to develop even better. Just stir gently before serving.
Is this Steakhouse Potato Salad Recipe gluten-free?
Yes, naturally gluten-free! Just check your bacon and mayo labels to ensure no added gluten ingredients.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (including chilling)
Ingredients
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 4 slices thick-cut bacon, chopped
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup chopped fresh chives
- 1/4 cup chopped red onion
- Salt and freshly ground black pepper to taste
Instructions
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1Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until potatoes are fork-tender, about 20 minutes. Drain and let cool slightly.
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2While the potatoes are cooking, cook chopped bacon in a skillet over medium heat until crispy, about 7-8 minutes. Transfer to a paper towel-lined plate to drain.
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3In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, salt, and black pepper until smooth.
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4Add the cooked potatoes, bacon, chives, and red onion to the bowl. Gently toss until the potatoes are evenly coated with the dressing.
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5Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Garnish with extra chives if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
330 caloriescal
Protein:
7gg
Fat:
18gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
35gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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