There’s something truly special about a well-crafted potato salad, especially when it’s as indulgently creamy and flavor-packed as this Steakhouse Potato Salad. With its tender, buttery chunks of red potatoes combined with crispy bacon, sharp cheddar, and a luscious dressing that gives it a divine, tangy kick, it’s the kind of dish that instantly puts a smile on your face. I whip it up when I’m grilling steaks on a summer evening or when the family gathers for a backyard barbecue, because honestly, what’s better than a classic BBQ side that steals the show?
This potato salad comes together surprisingly fast—perfect for busy weeknights or impromptu gatherings! Not only does it elevate any meal, but it also pairs beautifully with a variety of main dishes. Plus, it’s great for leftovers; if you happen to have any, the flavors get even better overnight as they mingle in the fridge!
WHY I LOVE STEAKHOUSE POTATO SALAD
I can’t express enough how much I adore Steakhouse Potato Salad! It hits that sweet spot between creamy and crunchy, with the richness of the dressing harmonizing perfectly with the freshness of chopped herbs and tangy pickles. It’s incredibly easy and undeniably delicious, making it a true winner at my table. Honestly, it feels like a little taste of my favorite steakhouse right at home.
STEAKHOUSE POTATO SALAD INGREDIENTS
The magic of this Steakhouse Potato Salad truly lies in its delightful blend of textures and flavors! Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Core Ingredients and Their Roles
- 2 LBS RED POTATOES, CUBED: These little gems pack a mighty punch with their creamy texture when cooked just right!
- ½ CUP MAYONNAISE: This is the base of our dressing, making the salad incredibly creamy and rich—think of it as the comfort factor!
- ¼ CUP SOUR CREAM: Adds a delightful tang, balancing the richness of the mayo and enhancing that luscious creaminess.
- 2 TBSP APPLE CIDER VINEGAR: A splash of acidity that brightens the overall flavor and cuts through the richness.
- 2 TBSP DIJON MUSTARD: This brings a beautiful depth of flavor and a slight kick that complements the creaminess beautifully!
- 1 SMALL RED ONION, CHOPPED: These add a crunchy bite and a burst of color to this creamy dish!
- 5 STRIPS COOKED BACON, CRUMBLED: The salty, crispy bacon crumbs are the star of this dish, adding that savory goodness we all crave!
- 1 CUP SHREDDED CHEDDAR CHEESE: It lends a rich, nutty flavor and wonderful texture that takes the salad to the next level!
- ¼ CUP CHOPPED PARSLEY: This adds a fresh, vibrant note that brightens up the salad.
- ¼ CUP CHOPPED DILL PICKLES: These bring a satisfying crunch and a tanginess that balances all the other flavors beautifully.
- SALT AND PEPPER, TO TASTE: Essential for elevating all the flavors in our dish!
- Optional: CHIVES OR GREEN ONIONS: For a final pop of color and flavor that ties everything together nicely!
SUBSTITUTIONS AND TIPS
Need a swap? If you’re looking to change things up, here are some tasty alternatives:
- Mayo: You can replace it with Greek yogurt, though it won’t be quite as rich, it’s a fantastic lighter option!
- Bacon: Try turkey bacon or even chickpea bacon for a vegetarian alternative—just make sure it’s crispy!
- Cheese: You can use crumbled feta or blue cheese for a different flavor dimension if you’re feeling adventurous!
- Herbs: Fresh dill or chives can be wonderful substitutes for parsley, providing a fresh herbaceous essence.
- Make Ahead: For quicker prep on the day of serving, feel free to prepare the dressing a day in advance and store it in the fridge!
KITCHEN TOOLS YOU’LL NEED
- Large pot (for boiling potatoes)
- Colander (for draining)
- Large mixing bowl
- Whisk (or hand mixer) (for creamy dressing)
- Spatula (for mixing gently)
- Measuring cups and spoons
- Plastic wrap or a lid (for chilling)
HOW TO MAKE STEAKHOUSE POTATO SALAD
Let’s dive into creating this creamy Steakhouse Potato Salad. I’ve broken down the process into simple steps, ensuring you’re ready to impress in no time. We’re aiming for a cool, creamy dish that beautifully marries robust flavors!
Boil and Cool the Potatoes
First, 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, then 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. This step is key to ensuring the dressing doesn’t become runny—no one wants a soggy salad!
Mix the Creamy Dressing
Next, in a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy. Use a whisk to ensure the dressing is smooth and well-blended. You can also use a hand mixer for an ultra-smooth texture!
Combine the Ingredients
Now it’s time to add all the goodness! Add the cooled cooked potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles to the bowl with the dressing. Stir gently until all ingredients are well combined. Be careful not to mash the potatoes while mixing; we want them to retain their perfect shape!
Season to Taste
Once you’ve mixed everything, it’s time to season! Add salt and black pepper to taste—remember, the bacon and pickles will contribute some saltiness, so be sure to taste before adding more!
Chill for Flavor Development
Next, cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld beautifully, enhancing the overall taste and allowing the dressing to thicken slightly!
Garnish for the Finishing Touch
Finally, before serving, garnish your salad with chopped chives or sliced green onions for that fresh, vibrant touch! You might even consider a sprinkle of paprika for an eye-catching flair.
HOW TO STORE STEAKHOUSE POTATO SALAD
This potato salad holds up well in the fridge! If you happen to have leftovers, store them in an airtight container for up to 3-4 days. It’s best kept chilled, but you can leave it at room temperature for no more than 2 hours if serving. If you want to freeze it (though I recommend fresh!), it should last for about 2-3 months. Just thaw it in the fridge overnight before using it again.
TIPS FOR SUCCESS
- Cook the potatoes until just tender; overcooking makes them mushy.
- Let potatoes cool before mixing; this helps maintain creaminess!
- Taste as you go; seasoning can be subjective!
- Use high-quality ingredients, especially the bacon and cheese, for the best flavor.
- For a delightful texture contrast, add extra crispy bacon on top just before serving!
SERVING SUGGESTIONS
- Pair with grilled steaks or burgers for a classic summer meal.
- Serve alongside barbecued chicken or ribs for an indulgent feast.
- Switch it up by adding a fresh green salad for contrast.
- Complement with a glass of chilled white wine or a cold beer!
- Finish with a sprinkle of fresh herbs for a beautiful presentation!
With this Steakhouse Potato Salad in your repertoire, you’ll never be short of a crowd-pleasing side dish. Enjoy the compliments that will surely come your way!
