Steakhouse Potato Salad
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This Steakhouse Potato Salad is creamy, loaded with bacon and cheddar cheese, packed with crunchy pickles and onions, and tastes like something you’d get at one of those giant steakhouse chains where the portions are unreasonable in the best way possible.
Steak House Potato Salad Recipe
Steakhouse Potato Salad
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I love that this recipe feels a little more exciting than classic potato salad without being complicated. Everything gets tossed together in one big bowl, and after an hour in the fridge the flavors blend into creamy, savory perfection.
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Why You’ll Love This Recipe
This potato salad is creamy, cheesy, smoky, tangy, and hearty all at the same time. The red potatoes stay tender without falling apart, the bacon adds crunch and saltiness, and the Dijon dressing gives it just enough zip to keep you coming back for another scoop.
It’s also super make-ahead friendly, which makes it perfect for BBQs, potlucks, holidays, or meal prep lunches.
Ingredients You’ll Need
- Red potatoes
- Sour cream
- Mayonnaise
- Dijon mustard
- Apple cider vinegar
- Bacon
- Red onion
- Cheddar cheese
- Dill pickles
- Salt and pepper
- Fresh parsley
- Scallions
Step By Step Directions
Start by adding the cubed potatoes to a large pot and covering them with cold water. Bringing the potatoes up to temperature slowly helps them cook evenly so you don’t end up with mushy outsides and hard centers.
Boil the potatoes until fork tender, then drain and let them cool completely. Don’t skip the cooling step or the dressing can get watery.
While the potatoes cool, whisk together the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy.
Add the cooled potatoes to a large bowl along with the bacon, onion, cheddar cheese, pickles, salt, pepper, and dressing. Stir gently so the potatoes stay chunky and don’t turn into mashed potatoes.
Fold in the parsley, cover, and chill before serving. Top with extra bacon, scallions, or parsley as desired.
Tips & Tricks
- Use red potatoes if possible because they hold their shape really well after boiling.
- Make sure the potatoes are fully cooled before mixing everything together. Warm potatoes absorb dressing differently and can make the salad thinner than intended.
- For extra flavor, cook your bacon until very crispy so it keeps a little crunch even after chilling.
- And definitely give this salad time in the fridge. The flavor gets so much better after everything has had time to hang out together for a while.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving again since the dressing can settle slightly as it chills.
Other Delicious Potato Salad Recipes
- Amish Potato Salad Recipe
- Loaded Potato Salad Recipe
- Dill Potato Salad Recipe
- Deviled Egg Potato Salad Recipe
- Classic Potato Salad Recipe
- See all our best potato salad recipes!
How to Make Steakhouse Potato Salad
Steakhouse Potato Salad Recipe
Ingredients
- 2 pounds red potatoes cubed
- ¼ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 6 strips bacon cooked and chopped
- 1 red onion diced
- 1 cup cheddar cheese
- ¼ cup chopped dill pickles
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup chopped parsley
- ¼ cup scallions
Instructions
- Add the cubed potatoes to a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10 to 15 minutes, or until fork tender. Drain and allow the potatoes to cool completely.
- In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy.
- In a large bowl, combine the cooled potatoes, bacon, red onion, cheddar cheese, dill pickles, salt, and pepper.
- Pour the dressing over the potato mixture and gently stir until evenly coated, being careful not to mash the potatoes.
- Fold in the parsley and scallions.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Starting the potatoes in cold water helps them cook evenly.
- Chilling the potato salad before serving helps the dressing thicken and the flavors blend together.
- Garnish with extra bacon, parsley, or scallions before serving if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
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Tools We Love
- Stainless Steel Mixing Bowls – Classic, basic, mixing bowls that everyone should have in your kitchen. You’ve seen me use them on the cooking show at least seventy bajillion times. Ish.
- Stainless Steel Tongs – I’m a huge fan of having a good sturdy set of stainless steel tongs for serving food. Or six. I actually have six. But let’s start with one. These tongs are affordable and work great.
More Steakhouse Style Side Dishes
Final Thoughts
This Steakhouse Potato Salad is one of those recipes that disappears fast every single time I make it. It’s creamy, savory, loaded with texture, and feels both nostalgic and upgraded at the same time.
Frequently asked questions
Yes! In fact, it tastes even better after a few hours in the fridge because the flavors have more time to blend together.
Red potatoes are my favorite because they hold their shape well and have a creamy texture, but Yukon Gold potatoes also work great.
No, the skins on red potatoes are thin and tender, so I leave them on for extra texture and color.
Absolutely. Extra bacon, shredded cheddar, scallions, or even a little cracked black pepper on top are all delicious.
Stored in an airtight container, it should stay fresh for about 2 to 3 days.
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