Steakhouse Potato Salad Recipe

Introduction

Steakhouse Potato Salad is a creamy and flavorful twist on the classic side dish. Packed with tender red potatoes, crispy bacon, sharp cheddar, and a tangy dressing, it’s perfect for barbecues, picnics, or any meal that calls for a hearty salad.

Ingredients

• 2 lbs red potatoes, cubed
• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard
• 1 small red onion, chopped
• 5 strips cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• ¼ cup chopped parsley
• ¼ cup chopped dill pickles
• Salt and pepper, to taste
• Optional: chives or green onions for garnish

Instructions

1. Step 1: Place the cubed red potatoes into a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 10-15 minutes until the potatoes are fork-tender. Drain and let cool to room temperature to keep the salad creamy.
2. Step 2: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. A hand mixer can be used for an extra smooth dressing.
3. Step 3: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar, parsley, and chopped dill pickles to the dressing. Gently stir to combine, taking care not to mash the potatoes.
4. Step 4: Season with salt and pepper to taste, keeping in mind the saltiness from bacon and pickles. Adjust seasoning as needed.
5. Step 5: Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld and the dressing to thicken slightly.
6. Step 6: Before serving, garnish with chopped chives or green onions for a fresh touch. Optionally, sprinkle with paprika for color.

Tips & Variations

• Use Yukon Gold potatoes for a creamier texture instead of red potatoes.
• For a tangier flavor, add a bit more apple cider vinegar or a splash of pickle juice.
• Add hard-boiled eggs for extra protein and richness.
• Make sure potatoes are fully cooled before mixing with dressing to prevent it from becoming watery.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It can be served cold or at room temperature. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold or fingerling potatoes work well and offer a creamier texture, but red potatoes hold their shape best for this salad.

How far ahead can I make this salad?

This potato salad can be made up to one day in advance. Refrigerate and garnish just before serving to keep it fresh and vibrant.

Steakhouse Potato Salad Recipe

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★★★★★

4.7 from 59 reviews

This Steakhouse Potato Salad is a rich and creamy side dish perfect for any gathering. Combining tender red potatoes with a tangy, mayo-based dressing, crispy bacon, shredded cheddar, and fresh herbs, it delivers bold flavors and satisfying textures that complement grilled meats or picnics.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 2 lbs red potatoes, cubed

Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp apple cider vinegar
• 2 tbsp Dijon mustard

Mix-ins & Toppings

• 1 small red onion, chopped
• 5 strips cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• ¼ cup chopped parsley
• ¼ cup chopped dill pickles
• Salt and pepper, to taste
• Optional: chives or green onions for garnish

Instructions

1. Cook the Potatoes: Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain the potatoes in a colander and let them cool to room temperature to avoid making the dressing runny.
2. Prepare the Dressing: In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy. Whisk thoroughly or use a hand mixer for a smooth texture.
3. Combine Ingredients: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the dressing. Stir gently to mix without mashing the potatoes, keeping them intact.
4. Season to Taste: Add salt and black pepper as needed, tasting carefully since bacon and pickles add saltiness.
5. Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend and the dressing to thicken.
6. Garnish and Serve: Before serving, garnish with chopped chives or sliced green onions, and optionally a sprinkle of paprika for color and extra flavor.

Notes

• Cooling the potatoes before mixing prevents the dressing from becoming watery and keeps the salad creamy.
• Be gentle when stirring to keep the potato chunks intact for better texture.
• Adjust salt carefully since bacon and pickles already contribute saltiness.
• Chilling the salad for longer, even overnight, enhances the flavors further.
• For a lighter version, reduce mayonnaise or substitute with Greek yogurt.

Keywords: Steakhouse Potato Salad, potato salad recipe, red potato salad, bacon potato salad, creamy potato salad, summer side dish, picnic salad