Steakhouse Potato Salad Recipe
If you’re craving a side dish that bursts with hearty flavors and creamy textures, the Steakhouse Potato Salad is about to become your new go-to. This salad elevates the humble potato with crispy bacon, tangy Dijon mustard, and a luscious blend of mayonnaise and sour cream that bring each bite to life. Perfect for backyard barbecues, weeknight dinners, or anytime you want a bit of that steakhouse magic at home, this recipe combines simple ingredients into a satisfying celebration of Americana at its best.
Ingredients You’ll Need
The beauty of this Steakhouse Potato Salad lies in its straightforward, yet thoughtfully selected ingredients. Each one has a role to play—whether it’s the creamy dressing, the crunch of celery, or the smoky bacon that finishes it off, these basics come together to create something truly special.
- 3 lbs red potatoes (or Yukon golds): Choose firm potatoes that hold their shape well for the perfect salad base.
- 1 cup bacon (cut into cubes): Adds irresistible savory crunch and rich smoky flavor.
- 1 tbsp kosher salt (for boiling water): Enhances the natural potato flavor.
- 1 cup mayonnaise: Creates that creamy, indulgent texture classic to potato salad.
- ½ cup sour cream (or Greek yogurt for a lighter option): Brings tang and balances the richness.
- 2 Tbsp Dijon mustard: Adds a subtle kick and complexity to the dressing.
- 1 Tbsp apple cider vinegar (or red wine vinegar): Brightens the flavors and cuts through the creaminess.
- ½ tbsp honey (or granulated sugar): Slight sweetness that rounds out the dressing.
- Freshly ground black pepper (to taste): Adds a touch of warmth and spice.
- ½ cup finely diced red onion: Offers a sharp, fresh crunch.
- ½ cup chopped celery: Provides crispness and a mild, refreshing taste.
- 3 hard-boiled eggs (peeled and chopped, optional): Adds creaminess and richness for those who want a fuller salad.
- ¼ cup chopped fresh parsley or chives: For a fresh herbaceous finish that brightens every bite.
How to Make Steakhouse Potato Salad
Step 1: Cook the Potatoes
Start by placing your potatoes in a large pot, cover them completely with cold water, and toss in that tablespoon of kosher salt. Bring the water up to a boil, then reduce to a simmer. Cook until the potatoes are just fork-tender—this usually takes 10 to 15 minutes, depending on the size of your potatoes. Once cooked, drain well and let them cool slightly so you can peel and cut into bite-sized pieces without burning your fingers.
Step 2: Whip Up the Dressing
While the potatoes are cooling, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, a pinch of salt, and plenty of freshly ground black pepper in a large mixing bowl. Whisk vigorously until the dressing turns creamy, smooth, and irresistibly inviting. This dressing is the heart of your Steakhouse Potato Salad, so take a moment to savor that flavor blend!
Step 3: Crisp the Bacon
Next, heat a frying pan over medium heat and cook the bacon cubes until they’re golden and irresistibly crispy. The bacon’s smoky crunch is what transforms this traditional favorite into a true steakhouse-worthy side dish. Once cooked, drain the excess fat on paper towels and set aside for that perfect finishing touch.
Step 4: Combine Ingredients
Now take your slightly warm potatoes and gently fold them into the dressing along with the chopped celery, red onion, and, if you’re adding them, the chopped hard-boiled eggs. Toss everything carefully so the potatoes don’t break apart, but all the ingredients get beautifully coated with the creamy dressing. You want every bite bursting with flavor and texture.
Step 5: Chill to Meld Flavors
Cover your salad and pop it into the refrigerator for at least one hour. If you can wait longer, overnight is even better—this resting time allows all those vibrant flavors from the dressing, bacon, and fresh veggies to blend and deepen beautifully.
Step 6: Finish Like a Pro
Right before serving, sprinkle the crispy bacon bits on top and add a generous handful of fresh parsley or chives. This final flourish brings that authentic Steakhouse Potato Salad look and taste, making it irresistible and visually stunning at the same time.
How to Serve Steakhouse Potato Salad
Garnishes
A sprinkle of fresh herbs such as parsley or chives adds a burst of color and freshness. You can also add a few extra bacon pieces on top for visual appeal and that crispy texture that everyone loves. Some like a dash of paprika or smoked paprika for a hint of warmth and additional complexity.
Side Dishes
This salad pairs perfectly alongside grilled steaks, barbecued ribs, or roasted chicken. The creamy, tangy salad complements smoky, charred meats beautifully. It’s also fantastic next to hearty sandwiches or as part of a summer picnic spread with fresh corn on the cob and baked beans.
Creative Ways to Present
For a fun twist, serve the Steakhouse Potato Salad in individual mason jars layered with ingredients or spoon it into hollowed-out mini bell peppers or tomatoes for a bite-sized appetizer. If you want to impress guests, use a nice serving bowl and garnish the edges with bacon bits and a few whole parsley sprigs for charm.
Make Ahead and Storage
Storing Leftovers
Once made, the salad keeps well covered in the refrigerator for up to three days. The flavors actually deepen with time, but the potatoes may soak up more dressing and soften slightly. Stir gently before serving to redistribute any dressing that settles at the bottom.
Freezing
This particular potato salad is best enjoyed fresh or refrigerated; freezing is not recommended because the creamy dressing separates and the texture of the potatoes changes. For best results, make only what you plan to eat within a few days.
Reheating
Since this is a cold potato salad, reheating is unnecessary and not advised. If you prefer it warmer, you can let it sit at room temperature for 15 to 20 minutes before serving, but it’s truly delicious chilled straight from the fridge.
FAQs
Can I use a different type of potato for this salad?
Absolutely! While red potatoes or Yukon golds work best for their firm texture, you can experiment with other varieties, but be mindful they might become mushier when boiled.
Is there a lighter alternative to mayonnaise in this recipe?
You can substitute mayonnaise with Greek yogurt or use a blend of mayonnaise and sour cream for a lighter version while keeping the creamy texture intact.
Can I make this salad vegan or vegetarian?
Yes, to make it vegetarian, simply omit the bacon, or use vegetarian bacon alternatives. For a vegan version, substitute mayonnaise and sour cream with plant-based options and skip the eggs.
How far in advance can I prepare this potato salad?
This salad actually benefits from resting, so preparing it up to a day in advance is perfect. Just make sure to add crispy bacon on top just before serving for the best texture.
What can I add to tweak the flavors?
If you want to experiment, try adding chopped pickles or a touch of smoked paprika to the dressing. A little finely chopped jalapeño can also add a delightful kick if you like some heat.
Final Thoughts
There’s something truly comforting and celebratory about a well-made Steakhouse Potato Salad that makes it stand out from ordinary potato sides. Its creamy dressing, crispy bacon, and fresh crunch elements come together to create the perfect companion for grilled meats or a tasty snack on its own. I’m confident that once you try this recipe, it will earn a permanent spot on your recipe rotation and become a favorite at your table just like it did at mine. Happy cooking!
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Steakhouse Potato Salad Recipe
- Total Time: 1 hour 35 minutes (including chilling time)
- Yield: 8 servings 1x
- Diet: Halal
Description
This Steakhouse Potato Salad combines tender red potatoes with a creamy, tangy dressing, crispy bacon, and fresh herbs for a rich and flavorful side dish perfect for any barbecue or dinner table.
Ingredients
Potatoes and Cooking
- 3 lbs red potatoes (or Yukon golds)
- 1 tbsp kosher salt (for boiling water)
Dressing
- 1 cup mayonnaise
- ½ cup sour cream (or Greek yogurt for a lighter option)
- 2 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar (or red wine vinegar)
- ½ tbsp honey (or granulated sugar)
- Freshly ground black pepper (to taste)
Mix-ins and Toppings
- 1 cup bacon (cut into cubes)
- ½ cup finely diced red onion
- ½ cup chopped celery
- 3 hard-boiled eggs (peeled and chopped, optional)
- ¼ cup chopped fresh parsley or chives
Instructions
- Cook the potatoes: Place the potatoes in a large pot, cover them with cold water, and add a tablespoon of kosher salt. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 10–15 minutes. Drain well and let them cool slightly before peeling and cutting into bite-sized pieces.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and freshly ground black pepper until smooth and creamy.
- Prepare the bacon: Heat a frying pan over medium heat and cook the bacon until golden and crispy. Drain on paper towels to remove excess fat.
- Combine the salad: Add the slightly warm potatoes to the dressing along with the finely diced red onion, chopped celery, and chopped hard-boiled eggs if using. Toss gently to coat all ingredients thoroughly.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld; for best results, chill overnight.
- Finish and serve: Right before serving, top the potato salad with the crispy bacon pieces and a sprinkle of fresh chopped parsley or chives for a classic steakhouse touch.
Notes
- Use Yukon gold potatoes for a creamier texture or red potatoes for a firmer bite.
- Substitute Greek yogurt for sour cream to reduce calories and add a tangy flavor.
- Hard-boiled eggs are optional but add richness and protein.
- Chilling the salad overnight improves flavor blending.
- Adjust salt and pepper to taste after combining ingredients.
- For extra crunch, add a few finely chopped pickles or celery seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: Steakhouse potato salad, creamy potato salad, bacon potato salad, summer side dish, picnic salad
