This incredible Steakhouse Potato Salad: A Creamy, Flavor-Packed Side Dish comes together in about 30 minutes and is perfect for any occasion. Your family will love it! The best part? You can switch up the ingredients based on what you have in your fridge, making it an awesome way to clean out leftovers or adapt for picky eaters. Seriously, it’s a perfect weeknight dinner side that’ll steal the show at your next barbecue!
Ingredient Breakdown
- 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 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
How to Make Steakhouse Potato Salad
Boil the Potatoes (10-15 minutes): Start by placing the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook the potatoes for about 10-15 minutes, or until fork-tender. You don’t want them mushy, just tender enough that a fork can easily pierce through.
Cooling Time (5 minutes): Drain the potatoes in a colander and let them cool to room temperature. Cooling them is important because it prevents the dressing from becoming too watery, keeping your salad creamy and delicious!
Mix the Dressing (5 minutes): While the potatoes are cooling, in a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until you have a smooth, creamy dressing. You can use a whisk or a hand mixer here to really blend it well.
Combine the Ingredients (5-10 minutes): Once your potatoes have cooled, add them to the bowl with the dressing, along with the chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and dill pickles. Stir gently until everything is combined, but be careful not to mash the potatoes! You want to keep those bites nice and chunky.
Season to Taste: Don’t forget to add a couple pinches of salt and black pepper. Give the salad a good stir and taste! Adjust the seasoning as needed, but remember to taste before adding more salt since the bacon and pickles contribute to the salty flavor.
Chill (1 hour): Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour before serving. I know it’s hard to wait, but this step allows the flavors to meld beautifully, creating that true steakhouse flavor!
Garnish & Serve: Before serving, garnish with chopped chives or sliced green onions for a fresh touch. You could even sprinkle a little paprika on top for an extra dash of color.
Why This Recipe Works
Quick & Easy
This potato salad comes together in under 30 minutes! Seriously, it’s just about boiling the potatoes and mixing up the dressing. Perfect for those busy weeknights or whenever you need a quick side dish.
Crowd-Pleaser
Loaded with tons of flavor, this is a dish that the whole family will love! It’s creamy, savory, and the hint of crunch from the pickles and bacon? Game changer!
Make-Ahead Friendly
One of the best parts is that you can make this potato salad ahead of time, making it great for meal prep. It actually tastes better the next day once all those flavors have had a chance to mingle.
Customizable
Feel free to switch up the ingredients to use whatever you have on hand. Love a little spice? Add some jalapeños! Need to use up some veggies? Toss in some diced bell peppers!
Comfort Food
This dish is definitely comfort food at its finest! It’s hearty, creamy, and the kind of side that makes any meal feel a little more special. Your belly will thank you!
Serving & Storage Tips
What to Serve With This
This steakhouse potato salad is a fantastic side for grilled meats, burgers, or even alongside a lovely sandwich. Pair it with my Grilled Lemon Chicken, BBQ Ribs, or a classic Cheeseburger to create a full feast!
How to Store Leftovers
Leftover potato salad will keep in the refrigerator for up to 3-5 days, making it great for a meal prep option during the week. Just be sure to store it in an airtight container to keep it fresh!
Reheating Instructions
This salad is best served cold, so there’s no need to reheat it. Just take it out of the fridge and dig in! If it feels a bit dry after sitting in the fridge, you can mix in a teaspoon or two of mayonnaise to bring back that creamy texture.
Freezer Friendly?
I don’t recommend freezing potato salad. The potatoes tend to become a bit mushy upon thawing, and the dressing can separate. Stick with freshly made or refrigerated leftovers for the best taste!
My Personal Connection
This Steakhouse Potato Salad is my go-to recipe whenever I’m grilling out with friends or hosting a family barbecue. It’s my ultimate comfort food. The creamy texture and savory flavors genuinely hit all the spots for me and my crew. Oh, and the best part? You can switch up ingredients based on what you have, making it adaptable for any occasion! Truly a dish that everyone can enjoy!
If you loved this steakhouse potato salad recipe, be sure to check out my Classic Red Potato Salad, my Famous La Scala Chopped Salad, or my Blueberry Peach Feta Salad! They’re just as delicious and easy to whip up!
Bringing it all together, this Steakhouse Potato Salad is the perfect addition to any meal! With that creamy dressing and all the flavor-packed ingredients, it’s bound to become a favorite at your dinner table! Just give it a try, you won’t regret it! Follow us on Pinterest for daily meal inspiration.
Steakhouse Potato Salad
Ingredients
Method
- Place the cubed red potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and cook for 10-15 minutes until fork-tender.
- Drain the potatoes and let them cool to room temperature for 5 minutes.
- In a large bowl, mix together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and dill pickles to the dressing. Stir gently to combine.
- Season with salt and black pepper to taste. Mix and adjust seasoning as needed.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Garnish with chives or sliced green onions before serving.