Steakhouse Potato Salad is a rich, creamy side dish inspired by the bold flavors you expect from a classic steakhouse menu. Made with tender red potatoes, crispy bacon, sharp cheddar cheese, tangy pickles, and a smooth Dijon-infused dressing, this potato salad delivers comfort and flavor in every bite. Whether you’re planning a backyard barbecue, family gathering, or casual dinner, this recipe adds a satisfying, crowd-pleasing touch to any meal.
Advertisements
Ingredients
- 2 pounds red potatoes, cubed
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 small red onion, finely chopped
- 5 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
- ¼ cup chopped dill pickles
- Salt and black pepper, to taste
- Optional garnish: chives or green onions
Instructions for Steakhouse Potato Salad
- Cook the Potatoes
Add cubed red potatoes to a large pot and cover with cold water. Bring to a boil and cook for 10–15 minutes until fork-tender. Drain and cool completely. - Prepare the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. - Combine Ingredients
Add cooled potatoes, red onion, bacon, cheddar cheese, parsley, and dill pickles to the dressing. Gently fold until evenly coated. - Season
Add salt and black pepper to taste. Adjust seasoning carefully, as bacon and pickles already provide saltiness. - Chill
Cover and refrigerate for at least 1 hour to allow flavors to blend. - Garnish & Serve
Sprinkle with chopped chives or green onions before serving.
Pro Tips
- Let potatoes cool fully before mixing to keep the dressing thick
- Use sharp cheddar for deeper flavor
- Chop ingredients evenly for consistent texture
- Chill longer for bolder flavor development
Why This Recipe Works
- Creamy yet balanced with tangy elements
- Loaded with classic steakhouse flavors
- Easy to prepare with simple ingredients
- Perfect for gatherings, picnics, and cookouts
Substitutions & Variations
- Swap sour cream with Greek yogurt for a lighter version
- Use smoked cheddar for added depth
- Replace bacon with turkey bacon or omit for vegetarian
- Add hard-boiled eggs for extra richness
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Prepare up to 24 hours in advance
- Storage: Store in an airtight container for up to 4 days
- Reheating: Best served cold; do not microwave
Serving Ideas for Steakhouse Potato Salad
- Serve alongside grilled steak, burgers, or ribs
- Pair with sandwiches or sliders
- Add to picnic or barbecue spreads
- Enjoy as a standalone lunch side
Nutrition (Per Serving Estimate)
- Calories: ~320
- Protein: 7g
- Carbohydrates: 24g
- Fat: 22g
- Fiber: 3g
Frequently Asked Questions
Can I use a different potato?
Yes, Yukon Gold potatoes work well and offer a buttery texture.
Advertisements
Should I peel the potatoes?
No, red potato skins add texture and nutrients.
Can this be frozen?
Freezing is not recommended due to the creamy dressing.
Advertisements
How long should it chill?
At least 1 hour, but overnight delivers the best flavor.
Steakhouse Potato Salad is the ultimate creamy side dish that brings bold, comforting flavors to any table. Easy to make and incredibly satisfying, it’s guaranteed to become a favorite for gatherings and everyday meals alike.
Advertisements
Steakhouse Potato Salad
Steakhouse Potato Salad is a rich and creamy side dish made with tender red potatoes, crispy bacon, sharp cheddar cheese, dill pickles, and a smooth Dijon-infused dressing. Inspired by classic steakhouse flavors, it’s perfect for barbecues, family gatherings, and hearty meals.
Equipment
- large pot
- colander
- large mixing bowl
- Whisk
- cutting board and knife
Ingredients
- 2 pounds red potatoes, cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 small red onion, finely chopped
- 5 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
- salt and black pepper, to taste
- chives or green onions (optional garnish)
Instructions
- Add cubed red potatoes to a large pot and cover with cold water. Bring to a boil and cook for 10–15 minutes until fork-tender. Drain and cool completely.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
- Add cooled potatoes, red onion, bacon, cheddar cheese, parsley, and dill pickles to the dressing. Gently fold until evenly coated.
- Add salt and black pepper to taste, adjusting carefully since bacon and pickles add saltiness.
- Cover and refrigerate for at least 1 hour to allow flavors to blend.
- Sprinkle with chopped chives or green onions before serving.
Notes
Allow potatoes to cool completely before mixing to keep the dressing thick and creamy. Use sharp cheddar for deeper flavor and taste before adding extra salt, as bacon and pickles add natural saltiness. Chill thoroughly for best texture and flavor development.
Advertisements