Name: Steakhouse Potato Salad (Creamy Bacon Potato Salad Recipe)
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Ingredients: 2 pounds russet potatoes, peeled and cubed; 4 large hard-boiled eggs, chopped; 2 celery stalks, diced; ¼ cup red onion, finely chopped; 6 slices cooked bacon, crumbled; 2 tbsp fresh chives, chopped; 1 cup mayonnaise; ½ cup sour cream; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; ½ tsp salt; ¼ tsp black pepper; ¼ tsp garlic powder; ¼ tsp paprika; (Optional: 1–2 teaspoons sugar for a sweet-savory “steakhouse” twist)

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Have you ever sat at a steakhouse, fork in hand, thinking “this potato salad might actually be the best thing on the plate”? Yeah… same here. That creamy, smoky, tangy, slightly indulgent side dish that somehow outshines the steak itself, it’s pure comfort in a bowl.

This Steakhouse Potato Salad brings that same restaurant-quality magic home. It’s rich, loaded with crispy bacon, creamy dressing, and just the right amount of tang from Dijon and apple cider vinegar. Whether you’re grilling on a summer evening or craving a cozy side for roast chicken, this one never disappoints.

Ingredients You’ll Need

For the Salad

2 pounds russet potatoes, peeled and cubed
4 large hard-boiled eggs, chopped
2 celery stalks, diced
¼ cup red onion, finely chopped
6 slices cooked bacon, crumbled
2 tablespoons fresh chives, chopped

For the Dressing

1 cup mayonnaise
½ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
(Optional: 1–2 teaspoons sugar for a sweet-savory “steakhouse” twist)

How to Make Steakhouse Potato Salad

Step 1: Boil the Potatoes

Place the cubed russet potatoes into a large pot, cover with cold salted water, and bring to a boil. Cook for about 15–20 minutes until tender but not mushy. Drain well and let them cool completely — this keeps your dressing from turning greasy.

Step 2: Make the Dressing

While the potatoes cool, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and all seasonings until smooth. Taste and adjust — add more vinegar for tang, or sugar if you prefer a touch of sweetness.

Step 3: Combine Everything

In a large mixing bowl, gently combine the cooled potatoes, chopped eggs, celery, red onion, crumbled bacon, and chives. Pour in your dressing and fold gently until everything is coated. Don’t mash the potatoes — the chunkier texture is part of the charm.

Step 4: Chill and Serve

Cover and refrigerate for at least 1 hour before serving. The flavors deepen as it chills, creating that signature steakhouse balance of creamy, smoky, and tangy.

Tips & Tricks for the Best Steakhouse Potato Salad

Cool before dressing: Always cool your potatoes fully — warm potatoes will absorb too much dressing and turn oily.
Salt the water: Seasoning the water from the start builds flavor inside the potato.
Keep texture in mind: Slightly overboiled potatoes will turn mushy. Aim for fork-tender.
Use fresh ingredients: Crisp celery and chives bring freshness that cuts through the richness.
Let it rest: Like most comfort foods, this tastes even better after a night in the fridge.

Quick Tip:

If you’re making it for a big crowd, mix gently in a large plastic bag — easier cleanup and evenly coated potatoes (a reader-tested hack!).

Variations and Substitutions

Want to tweak it? Here’s how to make it your own:

Swap the mayo: Use Greek yogurt or light mayo for a lighter, tangier salad.
Go vegetarian: Skip the bacon and add smoked paprika or roasted chickpeas for that savory note.
Add heat: Stir in diced jalapeños or a splash of hot sauce.
Try different potatoes: Yukon Golds or red potatoes add a creamier, buttery texture — no peeling needed.
Add-ins: Toss in dill pickles, green peas, or even shredded cheddar for a fun twist.

Make-Ahead and Storage Tips

This salad actually improves with time.

Make ahead: Prepare up to 24 hours in advance for the best flavor melding.
Store: Keep in an airtight container in the refrigerator for up to 3 days.
Before serving: Give it a gentle stir and a taste check — you may want an extra pinch of salt or pepper after chilling.
Avoid freezing: The creamy dressing will separate once thawed.

FAQs

What makes it a “steakhouse” potato salad?

The signature combo — creamy dressing, smoky bacon, and a hint of tangy mustard — mimics what you’d find alongside a ribeye at your favorite steakhouse. It’s hearty, indulgent, and layered with flavor.

Can I make it without mayo?

Yes! Substitute half or all of the mayo with Greek yogurt or mashed avocado for a lighter, creamy alternative.

How long does it last in the fridge?

About 3 days when stored in a sealed container. Always keep it chilled.

Can I serve it warm?

You can — just toss freshly boiled potatoes with dressing while still slightly warm for a cozy, “loaded mashed potato” vibe.

Can I make it sweeter?

Absolutely. Add 1–2 teaspoons of sugar to the dressing, as one of our readers suggested, for that classic sweet-savory “steakhouse” taste.

Nutrition Information (per serving)

Calories: 330 kcal
Protein: 9 g
Fat: 22 g
Carbohydrates: 24 g
Fiber: 2 g
(Values are approximate and vary by ingredient brand.)

There’s something deeply satisfying about recreating a restaurant classic in your own kitchen, especially when it’s this good. This Steakhouse Potato Salad nails that balance of creamy, tangy, and smoky in every bite.

Whether you serve it with grilled steak, BBQ chicken, or a simple burger, it’s the kind of dish that disappears fast, the one everyone asks for the recipe to.

Go ahead, print it, save it, and make it your next crowd-pleasing favorite. Because sometimes, the best thing on the plate isn’t the steak… it’s what’s beside it.