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A creamy, savory spin on a classic, Steakhouse Potato Salad brings steakhouse flavors to your picnic table without the fuss. Rich mayo and tangy Dijon meet crisp bacon and sharp cheddar for a side that stands up to grilled meats and family gatherings alike — and if you’re planning a party spread, pair it with crowd-pleasers like buffalo chicken pinwheels for a satisfying combo.

Why make this recipe
This potato salad is more than a side — it’s a full-flavored companion for steaks, burgers, and backyard barbecues. Its creamy base, crunchy bacon, and bright pickles add texture and contrast that make each bite interesting, and it’s simple enough to make ahead so you can enjoy the gathering instead of fussing in the kitchen.

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 beef 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

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.

Step-by-Step Guide to Making Steakhouse Potato Salad
Below is a more detailed walk-through of the directions so you can nail texture, flavor balance, and presentation.

Prepare your potatoes

Choose medium-sized red potatoes for their firm texture and thin skin — no peeling required unless you prefer it. Cut them into roughly 1-inch cubes so they cook evenly. This size gives a satisfying bite without falling apart during mixing.

Cook gently to fork-tender

Place potatoes in a pot and cover with cold water by about an inch (starting with cold water helps the centers cook evenly). Add a pinch of salt and bring to a boil, then reduce to a simmer. Cook 15–20 minutes until a fork slides through easily but the cubes still hold shape. Don’t overcook — you want tender potatoes, not mush.

Drain and cool slightly

Drain thoroughly and spread the potatoes on a sheet pan or large plate to release steam. Let them cool 10–15 minutes; warm potatoes absorb dressing and flavors better, but if too hot they’ll melt the mayo and make the salad greasy.

Make the dressing

In a medium mixing bowl whisk together ½ cup mayonnaise, ¼ cup sour cream, 2 tbsp apple cider vinegar, and 2 tbsp Dijon mustard. Season with a little salt and a few cranks of black pepper. Taste and adjust acidity with more vinegar if you like it tangier.

Combine add-ins

Chop 1 small red onion finely so it distributes evenly. Crumble 5 strips of cooked beef bacon (cook to your preferred crispness), shred 1 cup cheddar, and chop ¼ cup dill pickles and ¼ cup parsley.

Fold gently

Add the slightly cooled potato cubes to the dressing, then fold in onion, bacon, cheese, parsley, and pickles. Use a spatula and gentle folding motions — vigorous stirring will mash the potatoes.

Chill to let flavors marry

Transfer to an airtight container or serving bowl and refrigerate at least 1 hour. Chilling allows the dressing to coax flavors out of the potatoes and meld the tangy, salty, and creamy notes. If possible, let it rest 3–4 hours or overnight for best results.

Final seasoning and garnish

Before serving, taste for salt and pepper. Add chopped chives or green onions if using and a final sprinkle of parsley for color. Serve cold or at cool room temperature alongside steaks or grilled veggies.

How to Present Steakhouse Potato Salad
Presentation makes this comfort side feel special. Serve it in a wide shallow bowl so colors pop — the orange cheddar, green parsley, and pink bacon bits contrast nicely with creamy dressing. Garnish with a few extra bacon crumbles and a sprig of parsley or chives. For a backyard grill setup, place it next to lemon wedges, steak knives, and a basket of warm rolls.

Storage Tips for Steakhouse Potato Salad

Refrigerate in an airtight container at 40°F (4°C) or below.
Best eaten within 3–4 days for optimal texture and flavor.
Freezing is not recommended — mayo and sour cream separate when frozen and thawed, producing a watery texture.

How to Serve Steakhouse Potato Salad

As a classic steak side: plate a generous scoop beside a grilled ribeye or New York strip to soak up juices.
On a summer table: serve alongside grilled corn, baked beans, and a crisp green salad.
Make-ahead side: bring chilled potato salad to picnics or potlucks; it travels well in a cooler and is ready to serve straight from the container.

Why this version works (a closer look)
The combination of mayonnaise and sour cream gives a luxuriously creamy base with just enough tang to cut through richness. Dijon mustard adds sharpness, while apple cider vinegar brightens the dish and prevents it from tasting flat. Bacon brings smoke and crunch, cheddar layers savory depth, and pickles contribute acidic snap that keeps each bite lively. Together, these elements recreate the bold flavors you’d expect from a steakhouse side while remaining accessible and quick to prepare.

Tips to make Steakhouse Potato Salad

Keep potato chunks uniform in size so they cook evenly.
Cool slightly before dressing to avoid a greasy, broken texture.
Use good-quality bacon — the flavor and texture make a big difference.
If you like more tang, add an extra teaspoon of apple cider vinegar or a squeeze of lemon.
For a creamier texture, mash a small portion of the potatoes against the side of the bowl before folding everything together.

Variations

Lighter swap (paragraph): To lighten this salad without sacrificing creaminess, replace half the mayonnaise with Greek yogurt and use turkey bacon instead of beef bacon. Greek yogurt keeps the tang and adds protein while lowering fat.
Loaded baked potato-style (bullet):
- Add 2–3 strips of crisp crumbled bacon extra and a heaping ½ cup shredded cheddar for a more “loaded” profile.
- Stir in 2 tbsp finely chopped green onions before serving to mimic fresh chives and add a mild onion bite.

Troubleshooting / Common adjustments

If your salad tastes flat: add more acid — a teaspoon of apple cider vinegar or a squeeze of lemon can brighten it instantly.
If it’s too dry: fold in an extra tablespoon of mayo or sour cream. Add gradually until you reach desired creaminess.
Potatoes falling apart: next time, shorten boil time slightly and use firmer varieties like red or Yukon gold.

Frequently Asked Questions
Q: How long can I make this potato salad ahead of time?
A: Make it up to 24 hours ahead for best texture; flavors deepen overnight, but the potatoes will start to absorb dressing and can become slightly dry after several days. Keep refrigerated until serving.

Q: Can I use yellow or russet potatoes instead of red potatoes?
A: Yes, but red potatoes or Yukon Golds are preferred because they hold their shape better. Russets are starchier and can break down into a mealy texture if overcooked.

Q: Is this safe to leave out at a party?
A: Potato salad with mayonnaise should not sit at room temperature for more than two hours (one hour if it’s above 90°F / 32°C). Keep it on ice or in a chilled serving dish if you expect it to be out for longer.

Q: Can I make this dairy-free?
A: Replace sour cream with a dairy-free yogurt or extra mayo. For cheese, use a dairy-free cheddar alternative or omit entirely.

Q: How can I make it spicier?
A: Stir in 1–2 tsp of hot sauce, a pinch of cayenne, or replace half the Dijon with a spicy brown mustard for more heat.

Q: What’s a good way to serve it at a cookout?
A: Serve chilled in a large bowl with individual tongs and a small plate of extra bacon, chives, and pickles so guests can top their portions to taste.

Make-ahead timeline (quick reference)

Night before: Mix dressing and cook bacon; cool and refrigerate separately.
Day of: Boil potatoes, combine with dressing and add-ins, chill at least an hour.

Serving quantities and scaling

This recipe yields roughly 6–8 side-dish servings depending on portion size. To scale, keep ratios similar: for each additional pound of potatoes, add roughly ¼–1/3 cup combined mayo/sour cream and adjust seasonings to taste.

Pairings that work beautifully

Grilled ribeye, chimichurri steak, or seared striploin — the salad’s acidity and richness cut through steak fattiness.
Crispy fried chicken or smoked brisket for a contrast in textures.
A bright arugula or mixed greens salad with lemon vinaigrette to add fresh herbal notes to the plate.

Final plating tips

Use a wide, shallow serving bowl so the salad cools evenly and looks abundant.
Sprinkle reserved bacon crumbles and finely chopped chives on top right before serving to keep them crisp and colorful.
If transporting, pack dressing separately and fold it in at the event if you expect long travel times.

Conclusion

For another take on loaded potato flavors that leans into baked-potato toppings, check out this Loaded Potato Salad (a Baked Potato Salad!) recipe which offers a different, hearty approach. If you’re planning a steak dinner and want side-dish inspiration, this roundup of Creamy & Crunchy Side Dishes for Steak can help you build a complete menu.

Steakhouse Potato Salad

Author: admin
Total Time: 35 minutes
Yield: 6-8 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A creamy, savory twist on classic potato salad incorporating rich mayo, tangy Dijon, crisp bacon, and sharp cheddar.

Ingredients

Scale

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 beef 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

Instructions

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.

Notes

Best eaten within 3-4 days for optimal texture and flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 4g
Protein: 8g
Cholesterol: 20mg

Keywords: potato salad, steakhouse, summer sides, picnic recipes, creamy salad

Steakhouse Potato Salad: A Creamy Flavor-Packed Side Dish

Conclusion