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Steakhouse Potato Salad: A Creamy Flavor-Packed Side Dish

Name: Steakhouse Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs red potatoes, cubed; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tbsp apple cider vinegar; 2 tbsp Dijon mustard; 1 small red onion, chopped; 5 strips cooked beef bacon, crumbled; 1 cup shredded cheddar cheese; 1/4 cup chopped parsley; 1/4 cup chopped dill pickles; Salt and pepper, to taste; Optional: chives or green onions, thinly sliced for garnish

There’s something comfortingly familiar about this steakhouse-style potato salad — rich, creamy dressing, smoky bacon, and tangy pickles that cut through the richness. It tastes like a backyard cookout and a classic steakhouse counter rolled into one, and it’s exactly the kind of side that turns a simple meal into an occasion. For a complete step-by-step reference and photos, see this detailed guide to Steakhouse potato salad.

Why make this recipe

If you’re tired of limp, flavorless potato salads, this recipe is perfect because it balances creamy, tangy, and savory elements so each bite feels intentional and satisfying. The bacon and cheddar add a restaurant-quality richness while the pickles and apple cider vinegar keep it bright, so it pairs beautifully with grilled meat or stands on its own at a picnic.

Ingredients

2 lbs red potatoes, cubed
1/2 cup mayonnaise
1/4 cup sour cream
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 small red onion, chopped
5 strips cooked beef bacon, crumbled
1 cup shredded cheddar cheese
1/4 cup chopped parsley
1/4 cup chopped dill pickles
Salt and pepper, to taste
Optional: chives or green onions, thinly sliced for garnish

Step-by-Step Guide to Making Steakhouse Potato Salad

Directions:

Boil cubed potatoes until fork-tender, about 15–20 minutes.
Drain and let cool for 10–15 minutes.
In a bowl, mix mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
Add cooled potatoes, onion, bacon, cheese, parsley, and pickles to the dressing.
Gently fold to combine, then refrigerate for at least 1 hour before serving.

Detailed notes on each step

Prep the potatoes: Choose firm red potatoes and cut them into roughly 3/4–1-inch cubes so they cook evenly. Keep the pieces similar in size to avoid mushy fragments mixed with undercooked chunks.
Cooking method: Place the cubed potatoes in a pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. The recipe timing above (15–20 minutes) is a reliable guideline; test doneness by piercing a cube with a fork — it should slide in with little resistance but not fall apart.
Cooling: After draining, gently spread the potatoes on a tray or leave them in the colander for 10–15 minutes to let steam escape and the potatoes cool slightly. Slightly warm potatoes absorb the dressing better than piping-hot ones, so this brief cooldown helps the flavors meld.
Make the dressing: Whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and a little salt and pepper. Taste and adjust — the vinegar should add brightness without overwhelming the creamy base.
Combine gently: Add the cooled potatoes, chopped red onion (for a bright bite), crumbled beef bacon (for smoky, savory depth), shredded cheddar (for creamy melt and richness), chopped parsley (for freshness), and chopped dill pickles (for acidic crunch) into the bowl with the dressing. Fold gently to coat without smashing the potatoes.
Chill and marry flavors: Refrigerate for at least 1 hour. Chilling gives the dressing time to penetrate the potatoes and helps develop a cohesive flavor. If you can, let it rest for 2–4 hours or overnight for an even better meld.

Why each ingredient matters

Red potatoes: They hold their shape and have a creamy texture that balances the dressing.
Mayonnaise + sour cream: The classic creamy base — mayo gives body while sour cream adds a tangy lift.
Apple cider vinegar + Dijon: Vinegar brightens, Dijon adds subtle heat and emulsification.
Red onion: Sharpness and texture contrast.
Beef bacon: Smoky, meaty flavor that makes this feel like a steakhouse side.
Cheddar: Adds savory richness and a pleasing melt.
Dill pickles: Offer crunchy acidity that prevents the salad from tasting flat.
Parsley: Fresh herbal lift to finish.

Keeping Steakhouse Potato Salad Fresh

Refrigerate in an airtight container at 40°F (4°C) or below.
Use within 3–5 days for best flavor and food safety.
If left at room temperature, discard after 2 hours (1 hour if it’s above 90°F/32°C).

Best Ways to Serve Steakhouse Potato Salad

Classic pairing: Serve alongside grilled ribeye, NY strip, or a skillet-seared steak for a full steakhouse experience.
Barbecue companion: Works great with burgers, hot dogs, or smoked brisket at a backyard barbecue.
Potluck or picnic: Spoon into a large shallow bowl and garnish with extra chives and crumbled bacon for a crowd-pleasing centerpiece.
Lighter meal: Pair with a big leafy green salad and some grilled vegetables for a more balanced plate.

Tips to make Steakhouse Potato Salad

Use slightly warm potatoes: They soak up more flavor from the dressing.
Cook potatoes uniformly: Keep cube sizes consistent so everything finishes at the same time.
Taste as you go: Adjust salt, pepper, and vinegar to suit your palate — acidity and salt are the keys to balance.

Variations and substitutions

Bullet — Loaded-Baked Style: Swap half the shredded cheddar for a blend of cheddar and Monterey Jack, add finely chopped green onions, and sprinkle crispy bacon on top just before serving to mimic a loaded baked potato.
Paragraph — Vegetarian swap: If you want a meatless version, omit the beef bacon and use smoked paprika and a touch of liquid smoke to replicate the smoky note; you can also add roasted mushrooms or caramelized shallots for savory depth.

FAQs

Q: Can I make this ahead of time?
A: Yes. Make the potato salad a day ahead and refrigerate; flavors will deepen overnight. Just give it a gentle stir before serving and add a little extra mayo or sour cream if it seems a bit dry.

Q: How do I keep potatoes from falling apart?
A: Start them in cold water and avoid over-boiling. Check for fork-tenderness early (around 12–15 minutes depending on cube size) and remove as soon as they’re done. Cooling quickly also helps preserve texture.

Q: Can I use russet potatoes instead of red potatoes?
A: Russets are higher in starch and can become flaky. If you use russets, cut slightly larger cubes and watch cooking time carefully; they’ll give a fluffier texture rather than the firm bite of red potatoes.

Q: What’s the best way to reheat leftover potato salad?
A: This salad is best served cold or at room temperature. If you prefer it warm, gently warm in the microwave only briefly, but keep in mind the mayo-based dressing can change texture when heated.

Q: How can I add more crunch?
A: Stir in diced celery, chopped roasted bell pepper, or extra pickles for additional texture. Top with thinly sliced radishes or extra chives just before serving.

Q: Is it safe to keep mayo-based potato salad out overnight at a potluck?
A: No — mayo and dairy-based salads should not be left at room temperature for more than 2 hours (1 hour if above 90°F/32°C). Keep chilled on ice or bring smaller portions and rotate with fresh batches.

Serving presentation ideas

Garnish with a scattering of crumbled bacon, a dusting of extra shredded cheddar, and a handful of chopped parsley for color.
Serve in a shallow white bowl to let the colors — orange cheddar, green parsley, and pink potato edges — pop.
For a restaurant feel, use a ring mold to shape individual servings and top each with microgreens or a sprig of chive.

Make-ahead timeline

Day before: Cook potatoes, cool, and toss with dressing. Cover and refrigerate overnight. Add fresh herbs and extra bacon just before serving.
4–6 hours prior: Assemble and refrigerate; brings flavors together well.
30–60 minutes prior: Take out of fridge to let it approach room temperature for more pronounced flavors (but do not leave out longer than safety guidelines).

Troubleshooting common issues

Too watery: Potatoes that release a lot of moisture or added pickles can thin the dressing. Drain potatoes well, blot with a clean kitchen towel, and add more mayo or a spoonful of mashed potato to thicken.
Bland flavor: Boost salt in small increments, add another teaspoon of Dijon, or a splash more apple cider vinegar. A pinch of sugar can also balance overly sharp vinegar.
Overly tangy: Add extra mayo or sour cream to mellow the acidity.

Final tips for a perfect steakhouse potato salad

Use real cheddar, not pre-shredded, if possible — it melts and blends more cleanly (pre-shredded has anti-caking agents that affect texture).
Crisp the bacon on a wire rack in the oven for evenly cooked, crisp results and less greasy residue.
Keep a jar of good-quality dill pickles on hand — the pickle quality makes a big difference. If pickles are too briny, rinse and pat dry before chopping.

Conclusion

This Steakhouse Potato Salad brings together creamy dressing, smoky bacon, sharp cheddar, and tangy pickles for a side that elevates any main course. If you want inspiration for similar loaded, comforting salads, check out this hearty recipe for a Loaded Baked Potato Salad that shares the same comforting spirit. And if you’re planning the full steakhouse spread, this roundup of the best steak sides from Food52 offers plenty of ideas to round out your plate.