Steakhouse Potato Salad

There's something magical about a really good steakhouse potato salad—the kind that makes people go back for seconds (and thirds!). It's been my go-to side dish for every summer BBQ, potluck, and family gathering for years. The creamy dressing, smoky bacon, and just-right potatoes always disappear first from the buffet table.

What makes this version special? It's that perfect balance of textures and flavors you'd get at a fancy steakhouse, but so easy to make at home. I've tweaked this recipe over countless cookouts until I got it just right—creamy but not gloppy, packed with flavor but not overpowering. Trust me, once you try this steakhouse potato salad, it'll become your signature dish too.

Why You’ll Love This Steakhouse Potato Salad

This isn't just any potato salad—it's the kind that makes people hover around the serving bowl, sneaking extra spoonfuls when they think no one's looking. Here's why it's so darn good:

• Creamy dreamy texture: That perfect blend of mayo and sour cream coats every bite without being gloppy
• Smoky bacon magic: Crispy bits add that steakhouse-worthy flavor punch
• Easy prep: Boil, mix, chill—done! (The hardest part is waiting for it to chill)
• Crowd pleaser: I've never brought leftovers home from a potluck

Seriously, this potato salad turns ordinary meals into something special. My family actually requests it by name now—"Are you making THE potato salad?"

Ingredients for Steakhouse Potato Salad

Gathering the right ingredients is half the battle with a great potato salad. I've learned the hard way that quality matters here—this isn't the time to skimp! Here's what you'll need, grouped so you can grab everything easily:

For the potatoes:

• 2 pounds russet potatoes, peeled and cut into 1-inch cubes (trust me, russets hold their shape best)

For the mix-ins:

• 4 large hard-boiled eggs, chopped (I like some bigger chunks for texture)
• 2 celery stalks, diced small (about ½ cup)
• ¼ cup red onion, finely chopped (soak in cold water for 10 minutes if you want milder flavor)
• 6 slices cooked bacon, crumbled (save some for garnish!)
• 2 tablespoons fresh chives, chopped (the green color makes it so pretty)

For the dressing:

• 1 cup mayonnaise (I use full-fat for creaminess)
• ½ cup sour cream
• 1 tablespoon Dijon mustard (the secret flavor boost)
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika (smoked paprika is amazing if you have it)

How to Make Steakhouse Potato Salad

Don't let that fancy steakhouse name fool you—this potato salad comes together with just a few simple steps. I've made this so many times I could do it in my sleep, but here's exactly how to nail it on your first try:

Step 1: Cook the Potatoes

First things first—get those potatoes going! I boil them in well-salted water (about 1 tablespoon salt per quart) for 10-12 minutes. You want them tender but still holding their shape—poke with a fork; it should slide in easily but not leave the potato falling apart. Drain immediately and spread them out on a baking sheet to cool. This stops the cooking and prevents mushiness (we've all had that sad, gluey potato salad—no thanks!).

Step 2: Prepare the Dressing

While the potatoes cool, whip up that creamy dreamy dressing. Grab a medium bowl and whisk together the mayo, sour cream, Dijon mustard, and apple cider vinegar until smooth. Then sprinkle in the salt, pepper, garlic powder, and paprika. Keep whisking! You want every spice perfectly blended—no one wants a mouthful of straight garlic powder. Taste and adjust if needed (I sometimes add an extra splash of vinegar for tang).

Step 3: Combine and Chill

Now the fun part! In your largest mixing bowl, gently fold together the cooled potatoes, chopped eggs, celery, red onion, and most of the bacon (save some for topping!). Pour the dressing over everything and use a rubber spatula to mix—be gentle so you don't smash the potatoes. Cover and refrigerate for at least 1 hour (2 is better). This chill time is crucial—it lets all those flavors get to know each other. Right before serving, sprinkle with remaining bacon and fresh chives. Watch it disappear!

Tips for Perfect Steakhouse Potato Salad

After making this recipe more times than I can count, I've picked up some tricks that'll take your potato salad from good to "can I get your recipe?" levels:

• Potato perfection: Test doneness at 10 minutes—they should be fork-tender but still hold their shape. Mushy potatoes = sad salad.
• Season smart: Always taste the dressing before mixing! I often add an extra pinch of salt or splash of vinegar.
• Patience pays: That chill time isn't optional—it lets flavors marry beautifully. Two hours is my sweet spot.
• Bacon bonus: Save some crispy bits to sprinkle on top right before serving for maximum crunch appeal.

Follow these simple tips, and you'll have potato salad that steals the show every time!

Ingredient Substitutions & Variations

Don't stress if you're missing an ingredient—this potato salad is super flexible! Here are my favorite tweaks (I've tried them all):

• Lighter option: Swap sour cream for Greek yogurt—still creamy with a nice tang
• Extra crunch: Toss in some diced dill pickles or celery seed (Grandma's secret!)
• No bacon? Smoked almonds make a delicious vegetarian crunch
• Spice it up: A dash of hot sauce or pinch of cayenne wakes up the flavors

The beauty of this recipe? You can make it your own while keeping that steakhouse magic.

Serving Suggestions for Steakhouse Potato Salad

This potato salad was born to hang out with grilled meats! I love it alongside juicy ribeyes (obviously), but it's just as perfect with burgers, BBQ ribs, or even fried chicken. For summer cookouts, I'll sometimes serve it in a big wooden bowl right next to the corn on the cob—the ultimate comfort food combo. Pro tip: Double the batch because it disappears fast!

Storage & Reheating

This potato salad keeps beautifully in the fridge—just pop it in an airtight container and it'll stay fresh for 3-4 days (if it lasts that long!). The best part? No reheating needed—it tastes amazing cold straight from the fridge. I actually think it gets better on day two as the flavors meld together!

Steakhouse Potato Salad FAQs

Over the years, I've gotten the same questions about this potato salad again and again—so let me save you some trouble with my hard-earned answers!

Can I use red potatoes instead of russets?

Absolutely! Red potatoes work great—just leave the skins on for extra texture and color. They cook faster though, so check them at 8 minutes. My grandma swore by russets for their fluffy texture, but I won't tell if you switch it up!

How long does steakhouse potato salad last in the fridge?

In an airtight container, it stays fresh for 3-4 days. The bacon might lose some crispness, but the flavors actually improve! If it lasts that long—mine usually disappears by day two.

Can I make this potato salad ahead of time?

Please do! It's actually better made a day ahead. Just hold back the bacon and chives until right before serving so they stay crisp and fresh-looking. The extra time lets all those flavors get cozy together.

Nutritional Information

Just so you know—nutrition can vary based on your specific ingredients and brands. But for my standard recipe, each generous 1-cup serving comes in around 320 calories with 22g fat, 25g carbs, and 8g protein. Not bad for a dish this delicious!

If you try this steakhouse potato salad, I'd love to hear how it turned out! Leave a comment or share your creation—nothing makes me happier than seeing this recipe become part of your family traditions too.

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