If you’re on the hunt for a potato salad that tastes like it belongs at your favorite steakhouse, then you absolutely must try this Steakhouse Potato Salad Recipe. It’s rich, creamy, and bursting with perfect textures—from tender Yukon Gold potatoes to crispy bacon and zesty red onion bits—all wrapped up in a tangy, velvety dressing. Whether you’re grilling outdoors or just want a hearty side dish that feels extra special, this salad delivers big-time flavor and comfort with every bite.
Ingredients You’ll Need
The magic of this Steakhouse Potato Salad Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s the rich creaminess, the savory crunch, or the fresh, vibrant notes. Here’s everything you’ll need to bring this classic to life:
- 2 pounds Yukon Gold potatoes: Choose Yukon Gold for their creamy texture and buttery flavor that holds up beautifully after cooking.
- 4 slices thick-cut bacon: Adds a smoky crunch that’s essential for that steakhouse vibe.
- 3/4 cup mayonnaise: The creamy base that makes the salad so luscious and comforting.
- 2 tablespoons sour cream: Adds tanginess and smoothness that balance out the richness.
- 1 tablespoon Dijon mustard: Brings a subtle kick and depth of flavor that perks up the dressing.
- 1/4 cup chopped fresh chives: Freshness and mild oniony flavor that brighten each forkful.
- 1/4 cup chopped red onion: Adds a sharp bite and crunchy texture that complements the potatoes.
- Salt and freshly ground black pepper to taste: Simple seasoning to tie all the flavors together perfectly.
How to Make Steakhouse Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing your cubed Yukon Gold potatoes in a large pot. Cover them with cold salted water, which helps them cook evenly and stay flavorful. Bring the pot to a boil and cook until the potatoes are fork-tender, about 20 minutes. Once cooked, drain them and let them cool just enough so they’re easy to handle but still warm, which helps the dressing absorb better.
Step 2: Cook the Bacon
While the potatoes boil, crisp up your chopped thick-cut bacon in a skillet over medium heat. Cook for about 7 to 8 minutes until it is deliciously crispy. Then, transfer the bacon to a paper towel-lined plate to drain the excess fat. That bacon crunch is going to be the game-changer in this potato salad!
Step 3: Prepare the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and freshly ground black pepper until smooth and well combined. This creamy dressing is what gives the salad its luscious feel and that classic steakhouse personality.
Step 4: Combine All Ingredients
Gently fold in the cooked potatoes, crispy bacon, fresh chives, and red onion into your dressing bowl. Take your time to toss everything just enough to coat the potatoes evenly without breaking them up. This careful mixing ensures every bite bursts with flavor and texture.
Step 5: Chill and Meld Flavors
Cover your salad and refrigerate it for at least 30 minutes. This step isn’t just to chill the dish—it allows all those beautiful flavors from the bacon, onions, and herbs to mingle and deepen, making every forkful utterly irresistible. Before serving, feel free to garnish with a few extra chives for a pop of color and freshness.
How to Serve Steakhouse Potato Salad Recipe
Garnishes
For a visually inviting and flavor-boosting finish, sprinkle freshly chopped chives or green onions on top. You can also add a few crisp bacon crumbles right before serving for extra crunch and smoky flair. A light dusting of paprika or cracked black pepper adds a pop of color and enhances that classic steakhouse feel.
Side Dishes
This potato salad pairs exceptionally well alongside a perfectly grilled steak or ribs, but it’s just as delicious with roasted chicken or grilled veggies. It shines at barbecues and family dinners alike, making it a versatile side that complements rich, savory main dishes beautifully.
Creative Ways to Present
Elevate your presentation by serving the potato salad in a rustic wooden bowl or a clear glass dish that shows off all the vibrant layers. You can also assemble individual servings in small mason jars for picnic-style dining or a fun buffet spread, making it easy for guests to grab and go.
Make Ahead and Storage
Storing Leftovers
Leftover steakhouse potato salad keeps very well in an airtight container in the refrigerator for up to 3 days. Keeping it cold ensures the mayonnaise-based dressing stays fresh and the potatoes maintain their texture without getting mushy.
Freezing
Because this salad is mayonnaise-based and includes potatoes with fresh onions and herbs, freezing is not recommended. The texture and flavor will change drastically, often becoming watery or flaky once thawed.
Reheating
This salad is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer a slightly warmer dish, let it sit out for about 20 minutes until it comes to room temperature naturally—it’s a subtle shift that doesn’t compromise texture.
FAQs
Can I use a different type of potato?
Absolutely! While Yukon Gold potatoes are ideal for their creaminess, red potatoes or fingerlings are great alternatives that hold shape well and offer slightly different textures and flavors.
What if I don’t eat bacon?
You can easily skip the bacon or substitute it with smoked turkey bacon, crispy fried mushrooms, or even roasted nuts for a crunchy texture that complements the salad.
Can I make this salad vegan?
Yes! Use vegan mayonnaise and sour cream alternatives, and replace bacon with smoky tempeh or coconut bacon for that savory flavor. The Dijon mustard and fresh herbs will still shine through beautifully.
How far in advance can I make the potato salad?
For the best flavor and freshness, prepare the salad up to 24 hours in advance. Just mix everything, refrigerate, and garnish right before serving for that extra pop of color.
Is this potato salad good for picnics?
Definitely! Its hearty ingredients and creamy dressing hold up well outdoors, making it an excellent choice for picnics, potlucks, and summer gatherings.
Final Thoughts
I truly believe this Steakhouse Potato Salad Recipe will become one of your new favorite go-to sides. It combines comforting flavors, satisfying textures, and that special steakhouse touch in a bowl. Give it a try at your next cookout or family dinner—you’ll be amazed at how this simple dish can steal the show every single time.
Print
Steakhouse Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Steakhouse Potato Salad is a classic, creamy side dish featuring tender Yukon Gold potatoes, crispy bacon, and a tangy mayonnaise-based dressing with sour cream and Dijon mustard. Enhanced with fresh chives and red onion, this salad is perfect for picnics, barbecues, or comfort food dinners.
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
Bacon
- 4 slices thick-cut bacon, chopped
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
Add-ins
- 1/4 cup chopped fresh chives
- 1/4 cup chopped red onion
Instructions
- Cook the potatoes: Place the cubed Yukon Gold potatoes in a large pot and cover them with cold salted water. Bring the water to a boil over medium-high heat and cook the potatoes until they are fork-tender, approximately 20 minutes. Once done, drain the potatoes and allow them to cool slightly.
- Cook the bacon: While the potatoes are boiling, heat a skillet over medium heat and add the chopped thick-cut bacon. Cook the bacon pieces until they become crispy, about 7 to 8 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat.
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and freshly ground black pepper until the mixture is smooth and well combined.
- Combine the ingredients: Add the slightly cooled potatoes, crispy bacon, chopped fresh chives, and chopped red onion to the bowl with the dressing. Gently toss everything together until the potatoes are evenly coated with the creamy dressing and all ingredients are well mixed.
- Chill and serve: Cover the potato salad and refrigerate it for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully. Optionally, garnish with extra fresh chives before serving.
Notes
- For best results, use Yukon Gold potatoes to maintain a creamy texture that holds well in the salad.
- You can adjust the amount of Dijon mustard to your taste for more or less tanginess.
- To make the salad ahead of time, prepare it up to 24 hours in advance and keep refrigerated.
- For a slightly healthier version, you can substitute the mayonnaise with Greek yogurt.
- If you prefer, you can omit the bacon to make this dish vegetarian-friendly.
