If you love all the flavors of a classic steakhouse dinner but want them in one irresistibly creamy, crowd-pleasing side, look no further than this Steakhouse Potato Salad. Imagine tender red potatoes dressed up with a tangy, savory blend of sour cream, sharp cheddar, fresh herbs, smoky bacon, and crunchy celery, all mingling together for a delightfully hearty twist on the picnic staple. This recipe brings together everything you crave from a steakhouse experience, minus the tablecloth and wait time. Whether you’re serving it alongside grilled steaks, burgers, or as the star of a summer potluck, you’ll find this Steakhouse Potato Salad offers both comfort and excitement in every bite.
Ingredients You’ll Need
Each ingredient in Steakhouse Potato Salad plays a unique part in creating a side that’s far from ordinary. These are simple, recognizable foods, but when you bring them together, you’ll create a dish bursting with bold flavors, creamy textures, and plenty of color for your table.
- Baby red potatoes: Their thin skin and buttery flavor make them ideal for holding the salad together and soaking up the creamy dressing.
- Sour cream: Adds a tangy richness that perfectly complements the potatoes and brings everything together.
- Mayonnaise: The key ingredient for that classic creamy texture you expect in a top-tier potato salad.
- Dijon mustard: Provides a gentle heat and a layer of complexity you’ll notice in every spoonful.
- Apple cider vinegar: Brings brightness and zing, keeping the salad from tasting flat or heavy.
- Garlic powder: Adds savory undertones without overpowering the fresh flavors.
- Onion powder: Rounds out the seasoning, enhancing the aromatic notes in the dressing.
- Salt and black pepper: Essential for seasoning every component to its fullest potential.
- Chopped celery: A satisfying crunch that contrasts perfectly with the creamy potatoes.
- Finely chopped red onion: Offers a mild bite and a pop of color that livens up each serving.
- Chopped green onions: For extra freshness and a pretty green accent.
- Chopped fresh parsley: Adds bright, herbal notes and an irresistible finishing touch.
- Cooked bacon, crumbled (optional): Brings smoky, salty depth that’s absolutely classic for steakhouse-inspired dishes.
- Shredded sharp cheddar cheese: Melts just enough into the salad to make every bite rich and savory.
How to Make Steakhouse Potato Salad
Step 1: Cook the Potatoes
Place your halved baby red potatoes into a big pot and cover them with cold water. Add a generous pinch of salt; this helps season the potatoes as they cook, so they’re flavorful all the way through. Bring everything to a boil, then reduce the heat and let it simmer for 12 to 15 minutes. You want those potatoes to be fork-tender but not falling apart. Once they’re perfectly cooked, drain and let them cool just enough to handle, so the residual heat won’t make your dressing too runny.
Step 2: Whisk Up the Dressing
In a spacious bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and fresh black pepper. This silky, zippy dressing is what transforms your Steakhouse Potato Salad from simple comfort food into a show-stopping side dish. Make sure it’s well combined before moving on.
Step 3: Toss Everything Together
Add your slightly cooled potatoes to the bowl, followed by the celery, red onion, green onions, and parsley. Gently toss until all the spuds are beautifully coated and the veggies are evenly distributed. Be gentle here—overmixing can turn those lovely potatoes into mush.
Step 4: Fold In the Goodies
Now’s the time to take this Steakhouse Potato Salad totally over the top! Gently fold in the crumbled bacon and shredded sharp cheddar cheese. The bacon adds a delicious crunch and smoky note, while the cheddar just melds right into the creamy dressing, giving each bite a big hit of savory flavor.
Step 5: Chill and Serve
For the best flavor, cover your bowl and chill the salad in the refrigerator for at least one hour. This resting period lets all the flavors marry and ensures your Steakhouse Potato Salad is perfectly cool and refreshing when you serve it.
How to Serve Steakhouse Potato Salad
Garnishes
Right before serving, sprinkle extra chopped green onions, a handful of fresh parsley, and an extra crumble of bacon across the top. Not only does this make the salad look extra inviting, but those fresh toppings add texture and a final punch of flavor to every forkful.
Side Dishes
Steakhouse Potato Salad is right at home next to grilled steaks, barbecue chicken, or a towering burger. It’s substantial enough that you can serve it alongside lighter fare like a crisp green salad or grilled asparagus for balance. Trust me, it belongs at any summer cookout or holiday spread—you’ll be surprised how fast that serving bowl empties!
Creative Ways to Present
You don’t have to stick to a big bowl! Try serving Steakhouse Potato Salad in hollowed-out baked potato shells for a playful twist, or scoop it into lettuce cups for an elegant touch at your next party. Individual mason jars make it fun for picnics, and a sprinkle of paprika adds quick color for buffet tables.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Steakhouse Potato Salad, simply spoon it into an airtight container and keep it refrigerated. It holds up beautifully for up to 3 days, and the flavors often intensify and develop more richly overnight—perfect for next-day leftovers.
Freezing
Unfortunately, creamy potato salads like this don’t freeze well. The dressing can separate and the potatoes may go mushy after thawing, so it’s best to enjoy your Steakhouse Potato Salad fresh from the fridge within a few days.
Reheating
This style of potato salad is meant to be served chilled or at room temperature, so there’s no need to reheat. In fact, warming it up can change the texture and flavor. Just give it a gentle stir before serving if it has been sitting for a bit.
FAQs
Can I make Steakhouse Potato Salad the day before?
Absolutely! In fact, making it a day ahead allows all those wonderful flavors to meld together even more. Just cover and chill it, then give it a gentle toss before serving for the best texture.
How do I make this Steakhouse Potato Salad vegetarian?
It’s easy—simply omit the bacon or swap it for a vegetarian-friendly alternative. You’ll still get tons of flavor from the cheddar, fresh herbs, and creamy dressing.
What are the best potatoes to use?
Baby red potatoes are the top pick because they hold their shape and have delicious flavor and texture. However, Yukon golds also work well if that’s what you have on hand.
Can I add hard-boiled eggs to this salad?
Of course! Chopped hard-boiled eggs add extra richness and protein, making the Steakhouse Potato Salad even more filling. Just stir them in at the same time as the bacon and cheese.
How long can I safely leave this potato salad out at room temperature?
For food safety, keep Steakhouse Potato Salad chilled until serving, and don’t leave it out for more than 2 hours—especially on warm days.
Final Thoughts
Once you try this Steakhouse Potato Salad, it’s bound to become your go-to side for celebrations, barbecues, or any night you crave something a little extra special. I hope you’ll give it a whirl, share it with friends, and watch everyone dive in for seconds!
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Steakhouse Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Steakhouse Potato Salad is a creamy and flavorful twist on the classic side dish. Loaded with red potatoes, crispy bacon, sharp cheddar, and a tangy dressing, it’s perfect for BBQs or as a side for any meal.
Ingredients
Potato Salad:
- 2 pounds baby red potatoes, halved
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- ½ cup chopped celery
- ¼ cup finely chopped red onion
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley
- 4 slices cooked bacon, crumbled (optional)
- ½ cup shredded sharp cheddar cheese
Instructions
- Cook Potatoes: Place halved potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender, about 12–15 minutes. Drain and cool slightly.
- Prepare Dressing: In a large bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
- Combine Ingredients: Add potatoes, celery, red onion, green onions, and parsley to the dressing. Toss gently to coat evenly.
- Add Final Touches: Fold in bacon and shredded cheddar. Chill in the refrigerator for at least 1 hour before serving.
Notes
- This salad tastes even better the next day.
- Omit bacon for a vegetarian version, or use turkey bacon for a lighter twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
