This Steakhouse Potato Salad is a seriously irresistible upgrade to the classic picnic favorite, loaded with hearty red potatoes, crisp bacon, tangy dill pickles, and plenty of creamy dressing. Inspired by the flavors you’d find at your favorite steakhouse, it’s creamy, tangy, savory, and always a crowd-pleaser at backyard barbecues—or whenever you crave something extra special on the side!
Why You’ll Love This Recipe
- Savory Steakhouse Flavor: Every bite bursts with smoky bacon, sharp cheddar, tangy pickles, and herby freshness—just like the potato salad from your favorite steakhouse.
- Make-Ahead Friendly: This potato salad is perfect for prepping ahead—chill, garnish, and serve when you’re ready for zero-stress entertaining.
- Texture Perfection: Creamy, chunky potatoes with crisp bacon and punchy onion, so every forkful has a satisfying mix of flavors and crunch.
- Easy Crowd Pleaser: It’s always the first bowl to vanish at potlucks and backyard barbecues—watch friends and family come back for seconds!
Ingredients You’ll Need
It’s amazing how a few humble ingredients can pack such a punch! Each component in this Steakhouse Potato Salad brings something special—whether it’s creaminess, crunch, color, or that signature steakhouse tang. Here’s a closer look at what you’ll need:
- Red potatoes: Their naturally creamy texture and thin skin make them ideal—you can peel or leave them as-is for rustic charm.
- Mayonnaise: Acts as the dreamy, rich base of the dressing. Use your favorite brand for best flavor.
- Sour cream: Adds a welcome tang, balancing out the richness of the mayo and cheese.
- Apple cider vinegar: Brings brightness and helps the whole salad sing with just a touch of acidity.
- Dijon mustard: For a subtle kick and complexity in the dressing—no bland bites here.
- Red onion: Gives color, crunch, and zip. Chop it finely so it weaves through every forkful without overpowering.
- Bacon: Crisp and smoky, cooked until crunchy and crumbled for ultimate savory bits in every bite.
- Cheddar cheese: Shredded for melty richness and color—mild, medium, or sharp, depending on your preference.
- Fresh parsley: Adds a touch of green and herbaceous flavor, freshening up all those savory elements.
- Dill pickles: The classic steakhouse twist—tangy, salty, and totally crave-worthy!
- Salt & black pepper: To taste, for seasoning every layer just right.
- Chopped chives or sliced green onions (optional garnish): For that pop of color and fresh, mild onion flavor on top.
Variations
This Steakhouse Potato Salad is wonderfully flexible—think of it as your springboard for flavor! Don’t be afraid to add your own spin, whether you’re catering to specific tastes, swapping in what’s on hand, or keeping it dairy-free.
- Swap the protein: Try cooked diced ham or grilled chicken instead of bacon for a fun twist or a little extra heartiness.
- Make it vegetarian: Simply leave out the bacon or use a plant-based alternative—you’ll still have loads of flavor from the tangy dressing and veggies.
- Try another cheese: Smoked gouda or crumbled blue cheese can take this salad in a whole new direction, echoing different steakhouse favorites.
- Dial up the crunch: Stir in chopped celery, bell pepper, or radishes for more color and bite.
- Spice it up: For an extra zippy kick, add a little hot sauce or sliced jalapeños to the dressing.
How to Make Steakhouse Potato Salad
Step 1: Boil the Potatoes
Start by placing your cubed red potatoes in a large pot and covering them with cold water. Bringing the potatoes up to a boil with cold water helps them cook evenly, so you get perfectly tender pieces every time. Let them simmer until fork-tender, about 10–15 minutes, then drain and let cool to room temperature. You can choose to peel them or leave the skins on for a little extra texture—it’s delicious either way!
Step 2: Mix the Creamy Steakhouse Dressing
In a spacious mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. This guarantees a tangy, creamy base that clings to the potatoes without feeling heavy. Make sure it’s well-combined and ultra-smooth before introducing the rest of the goodies.
Step 3: Combine and Flavor
Once your potatoes are cool, add them to the bowl along with the chopped red onion, crumbled bacon, shredded cheddar, chopped parsley, and diced dill pickles. Gently fold everything together, doing your best not to break up the potatoes too much—you want those hearty chunks! Taste and season with salt and black pepper until it’s just right.
Step 4: Chill and Garnish
Transfer your Steakhouse Potato Salad to the fridge, covered, for at least 1 hour. This chill time is essential for all the flavors to meld into that unmistakable steakhouse taste! Just before serving, sprinkle on fresh chives or sliced green onions for color and crunch.
Pro Tips for Making Steakhouse Potato Salad
- Potato Chunk Perfection: Give your potatoes a gentle boil and avoid overcooking for that perfect, hearty bite—mushy potatoes won’t deliver that classic steakhouse feel.
- Dress While Warm: Toss potatoes with the dressing while they’re just slightly warm—the flavors absorb beautifully and the salad tastes even richer.
- Bacon at Its Best: Prep bacon extra crispy and add it just before serving if you love serious crunch with each bite.
- Ultimate Tangy Kick: Don’t skip the dill pickles—they’re the secret to achieving that classic Steakhouse Potato Salad zing that sets this version apart!
How to Serve Steakhouse Potato Salad
Garnishes
Top your chilled Steakhouse Potato Salad with a generous sprinkle of fresh chopped chives or green onions—they add an inviting pop of color and a gentle allium flavor. For an extra wow factor, try a few extra bacon bits or a dusting of sharp cheddar right before serving.
Side Dishes
This potato salad shines alongside grilled steaks (naturally), juicy burgers, or classic barbecue fare. Add fresh corn on the cob or grilled asparagus for a summery steakhouse spread, or pair it with a crisp green salad for simple balance.
Creative Ways to Present
For a fun twist, scoop individual servings into small mason jars for picnics or parties—no more fighting over the last scoop! Or, serve the salad on a bed of leafy greens in a big, shallow platter and garnish with bacon “roses” for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Cover leftovers tightly and store in the refrigerator for up to 3 days. The flavors continue to blend as it rests, but you may need to stir in a little extra mayonnaise or sour cream to keep it ultra-creamy the next day, as the potatoes will soak up some of the dressing.
Freezing
Sadly, Steakhouse Potato Salad doesn’t freeze well—the creamy dressing tends to separate and the potatoes can become watery and mealy during thawing. It’s best enjoyed fresh from the fridge.
Reheating
Potato salad is meant to be enjoyed chilled or at room temperature, so skip the microwave. Let it sit out for 10–15 minutes before serving if you prefer it less cold, and stir well to redistribute all those creamy flavors.
FAQs
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Can I make Steakhouse Potato Salad a day in advance?
Yes! It’s actually wonderful made up to 4 hours ahead—the flavors have time to meld, but the potatoes remain creamy. If you want to prep it further ahead, just store the dressing and potatoes separately and combine before serving so it stays silky.
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What are the best potatoes to use for Steakhouse Potato Salad?
Red potatoes are a favorite for their firm texture and thin skins, but Yukon golds also work beautifully. Both hold their shape and provide that classic hearty bite, while russets tend to fall apart and become mushy.
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How do I keep my potato salad from getting watery?
The key is to drain the potatoes thoroughly and let them cool before adding dressing. If any excess water sneaks in, just pour it off before mixing, and never skip the chilling step—it helps the dressing thicken up and coat every potato chunk.
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Can I make Steakhouse Potato Salad without mayonnaise?
Absolutely—try substituting all or part of the mayo with extra sour cream or a thick Greek yogurt for a lighter, tangy flavor. The dressing will still be rich and creamy, just with a different twist!
Final Thoughts
If you’re ready to wow your guests (or just treat yourself), this Steakhouse Potato Salad is the side to try. I hope it brings you as much joy—and rave reviews—as it always does in my kitchen. Don’t be surprised when this dish becomes a permanent fixture at all your cookouts from now on!
Print
Steakhouse Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
- Category: No-Cook
- Method: Stovetop
- Cuisine: American
Description
This Steakhouse Potato Salad is a creamy and flavorful side dish perfect for any barbecue or gathering. Loaded with red potatoes, crispy bacon, sharp cheddar cheese, and tangy pickles, it’s a crowd-pleaser that is sure to impress.
Ingredients
Potato Salad:
- 2 pounds red potatoes (washed & cubed)
- 1 small red onion, finely chopped
- 5 crispy cooked bacon strips, crumbled
- 1 cup shredded cheddar cheese (mild, medium, or sharp cheddar)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
- Salt & black pepper (to taste)
- Chopped chives or sliced green onions (optional garnish)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
Instructions
- Prepare Potatoes: Place potatoes into a large pot, cover with cold water, and boil for 10-15 minutes until fork-tender. Drain, cool, and peel if desired.
- Make Dressing: In a bowl, combine mayonnaise, sour cream, dijon mustard, and apple cider vinegar until creamy.
- Combine Ingredients: Add potatoes, red onion, bacon, cheese, parsley, and pickles to the dressing. Season with salt and pepper. Mix gently.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with chives or green onions before serving.
Notes
- Refrigerate for 1-4 hours maximum for best texture.
- Add more mayonnaise if needed to moisten after refrigeration.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
