Steakhouse Potato Salad is a rich, creamy side dish packed with bold flavors like crispy bacon, sharp cheddar, and tangy pickles. Tender red potatoes are tossed in a smooth Dijon-mayo dressing and chilled to allow the flavors to fully develop. It’s the perfect crowd-pleasing addition to barbecues, picnics, and potlucks.
Why You’ll Love This Recipe
- Loaded with Steakhouse Flavor – Bacon, cheddar, and Dijon bring bold, savory depth.
- Creamy Yet Balanced – Sour cream and vinegar prevent the dressing from feeling too heavy.
- Perfect Make-Ahead Side – Chilling enhances flavor and texture.
- Great for Gatherings – Yields 8 generous servings.
- Texture Contrast – Crisp bacon and pickles complement tender potatoes.
- Customizable Garnish Options – Fresh herbs elevate presentation and freshness.
Ingredients You’ll Need
Potato Base
- 2 lbs red potatoes, cubed – Waxy texture holds shape well after boiling and mixing.
Creamy Dressing
- ½ cup mayonnaise – Provides richness and body.
- ¼ cup sour cream – Adds tang and smooth texture.
- 2 tablespoons apple cider vinegar – Brightens and balances richness.
- 2 tablespoons Dijon mustard – Adds sharp, savory complexity.
Mix-Ins
- 1 small red onion, finely chopped – Adds mild bite and color.
- 5 strips cooked bacon, crumbled – Delivers smoky crunch.
- 1 cup shredded cheddar cheese – Adds sharp flavor and creamy texture.
- ¼ cup chopped fresh parsley – Brings freshness and color.
- ¼ cup chopped dill pickles – Adds tangy contrast.
- Salt and black pepper, to taste – Enhances and balances flavors.
- Optional: chopped chives or green onions – Adds fresh garnish.
Step-by-Step Instructions
Cook the Potatoes
Place cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 10–15 minutes until fork-tender. Drain and allow potatoes to cool completely to room temperature.
Prepare the Dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
Combine the Ingredients
Add cooled potatoes, red onion, bacon, cheddar cheese, parsley, and pickles to the dressing. Gently fold until evenly coated, taking care not to mash the potatoes.
Season to Taste
Add salt and black pepper gradually, tasting as you go. Keep in mind that bacon and pickles already contribute saltiness.
Chill Thoroughly
Cover and refrigerate for at least 1 hour to allow flavors to meld and the dressing to thicken slightly.
Garnish and Serve
Before serving, garnish with chives or green onions and a light sprinkle of paprika if desired.
Recipe Notes & Tips
- Cut Uniform Potato Cubes – Ensures even cooking.
- Start with Cold Water – Promotes even heating and prevents uneven texture.
- Cool Potatoes Fully – Prevents dressing from becoming runny.
- Fold Gently – Preserves potato structure.
- Taste Before Adding Salt – Bacon and pickles add natural saltiness.
- Chill for Best Flavor – Minimum 1 hour improves texture and taste.
Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 35 minutes
- Servings: 8 servings
- Calories: Approximately 350–400 calories per serving (estimate)
Perfect Pairings
- Grilled Steak or Burgers – Complements hearty main dishes.
- BBQ Chicken – Classic summer pairing.
- Grilled Vegetables – Adds balance to richness.
- Corn on the Cob – Enhances backyard barbecue theme.
Ideal Occasions
- Summer Barbecues – Crowd-friendly and easy to transport.
- Potluck Gatherings – Holds well chilled.
- Holiday Cookouts – A hearty side dish favorite.
- Family Dinners – Pairs with a variety of mains.
Storage & Serving Tips
- Refrigerate Airtight – Store up to 3–4 days.
- Stir Before Serving – Dressing may settle slightly.
- Keep Chilled Until Serving – Prevents spoilage and maintains texture.
- Avoid Freezing – Mayonnaise-based dressing can separate.
Creative Variations to Try
- Spicy Kick – Add diced jalapeños or a pinch of cayenne.
- Smoky Version – Use smoked cheddar for deeper flavor.
- Herb Boost – Add fresh dill for extra brightness.
- Lighter Option – Replace part of mayonnaise with Greek yogurt.
Troubleshooting Common Issues
- Watery Texture – Ensure potatoes are fully cooled before mixing.
- Potatoes Too Mushy – Avoid overboiling; check for doneness early.
- Too Tangy – Add a spoonful of mayo to mellow acidity.
- Too Thick After Chilling – Stir in a tablespoon of milk or vinegar to loosen.
Why This Recipe Works
Red potatoes have a waxy structure that holds up well to boiling and mixing, preventing the salad from becoming overly starchy or mushy. The combination of mayonnaise and sour cream provides richness, while apple cider vinegar and Dijon mustard cut through fat with balanced acidity. Bacon and cheddar introduce umami and texture, making the salad feel indulgent yet structured. Chilling allows starches in the potatoes to absorb dressing flavors, improving cohesion. At roughly 350–400 calories per serving, it’s a hearty, satisfying side dish ideal for sharing.
Final Thoughts
Steakhouse Potato Salad delivers bold, savory flavor in every bite, making it a standout addition to any gathering. Creamy, crunchy, and perfectly seasoned, it pairs beautifully with grilled mains and classic barbecue fare. For a slightly lighter version, swap part of the mayonnaise for Greek yogurt while maintaining the same flavor profile. Whether for a picnic or dinner table, this potato salad is a dependable favorite.
