Steakhouse Potato Salad Recipe

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If you’re craving a salad with hearty comfort and bold flavors, this Steakhouse Potato Salad is exactly what your next cookout, family dinner, or casual gathering needs. Packed with tender russet potatoes, crisp celery, savory bacon, and a luscious tangy dressing, this dish strikes the perfect balance between creamy and fresh. Every bite brings that familiar steakhouse vibe—rich, satisfying, and utterly irresistible—making it a true crowd-pleaser that you’ll want to whip up again and again.

Ingredients You’ll Need

The magic of this Steakhouse Potato Salad lies in its simple yet thoughtfully chosen ingredients. Each component has a purpose, whether it’s adding texture, flavor, or a pop of color, making the final salad a harmonious blend of tastes and sensations.

• Russet potatoes: These starchy potatoes hold their shape beautifully and provide the creamy base of the salad.
• Hard-boiled eggs: Chopped for a rich, velvety touch and added protein.
• Celery stalks: Diced to add a refreshing, crisp crunch that cuts through the creaminess.
• Red onion: Finely chopped for a burst of sharpness and color contrast.
• Cooked bacon: Crumbled to bring a smoky, salty punch that elevates every bite.
• Fresh chives: Chopped to sprinkle fresh green notes and mild onion flavor.
• Mayonnaise: The creamy foundation of the dressing that binds everything together.
• Sour cream: Adds tanginess and richness, balancing the dressing perfectly.
• Dijon mustard: Gives the dressing a subtle zing and depth of flavor.
• Apple cider vinegar: Adds brightness and a gentle acidity that wakes up the salad.
• Salt: Enhances all the flavors, making them pop.
• Black pepper: Adds a mild heat and aroma.
• Garlic powder: Provides a subtle savoriness without overpowering.
• Paprika: Offers a sweet smokiness and a lovely hint of color.

How to Make Steakhouse Potato Salad

Step 1: Cook the potatoes

Start by peeling and cubing 2 pounds of russet potatoes—this method ensures they cook evenly and absorb the dressing beautifully. Place them in a large pot, cover with cold salted water, then bring to a boil. Cook until tender, about 15 to 20 minutes, so they’re soft but still hold their shape. Drain thoroughly and let them cool completely before mixing to avoid sogginess.

Step 2: Prepare the dressing

While those potatoes are cooling, whisk together your dressing ingredients in a small bowl. Combine 1 cup of mayonnaise, half a cup of sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, a pinch of salt, black pepper, garlic powder, and paprika. Make sure it’s smooth and creamy—this mixture is going to elevate the entire salad with its perfect balance of tang, creaminess, and a little smoky warmth.

Step 3: Combine the salad ingredients

In a large mixing bowl, gently fold the cooled potatoes with the chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled bacon, and fresh chives. Each ingredient adds its own unique layer of texture and flavor, creating a symphony of taste in every bite.

Step 4: Dress and chill

Pour your carefully prepared dressing over the potato and vegetable mix. Gently fold everything together until every bite-sized piece is coated with that luscious dressing. Cover the bowl tightly and refrigerate your Steakhouse Potato Salad for at least one hour—this chill time lets those bold, hearty flavors meld and deepen, delivering a truly crave-worthy dish.

How to Serve Steakhouse Potato Salad

Garnishes

To make your Steakhouse Potato Salad look as good as it tastes, garnish with a few extra chopped chives or a sprinkle of crispy bacon crumbs. A light dusting of smoked paprika on top adds a beautiful reddish hue and hints at the flavor inside.

Side Dishes

This potato salad pairs beautifully with classic steakhouse mains like grilled ribeye or sirloin, but it’s equally fantastic alongside barbecue chicken, burgers, or even a fresh green salad. Its rich and creamy texture acts as a perfect counterpoint to smoky or savory grilled dishes.

Creative Ways to Present

For a fun twist, try serving the Steakhouse Potato Salad in small individual ramekins or hollowed-out mini bell peppers. It also makes a colorful filling for lettuce wraps or a hearty topping for crackers—each option showcasing this beloved salad in a new and engaging way.

Make Ahead and Storage

Storing Leftovers

Leftover Steakhouse Potato Salad tastes just as amazing the next day, thanks to the flavors continuing to meld in the fridge. Store it in an airtight container and keep chilled for up to 3 days for best quality and freshness.

Freezing

Because of the mayonnaise and sour cream, freezing Steakhouse Potato Salad is not recommended—the texture of the dressing and potatoes can change, becoming watery or grainy. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is meant to be served cold or at room temperature, so reheating isn’t necessary. If you prefer it less chilled, just let it sit out for 15-20 minutes before serving and give it a gentle stir to refresh the creaminess.

FAQs

Can I use a different type of potato?

Absolutely! While russet potatoes are preferred for their starchy texture, Yukon gold or red potatoes also work well. Just keep in mind that waxier potatoes can be a bit firmer and hold their shape differently.

Is it possible to make this salad vegan?

You can easily customize the dressing by swapping mayonnaise and sour cream for plant-based versions and omitting the eggs and bacon or replacing them with vegan alternatives like smoked tempeh or crispy mushrooms.

How long should I chill the salad before serving?

At least one hour in the fridge is ideal. This resting time lets the flavors develop and the potatoes soak up the dressing, making the salad taste even better.

Can I add other vegetables to the salad?

Yes! Feel free to toss in diced pickles, bell peppers, or even some shredded carrots for extra crunch and color. Just be mindful not to overpower the classic Steakhouse Potato Salad flavor balance.

What makes this salad “steakhouse” style?

The combination of smoky bacon, tangy dressing with Dijon mustard, and hearty potatoes gives it that rich, satisfying profile reminiscent of sides served at traditional steakhouses. It’s robust enough to stand alone or complement a juicy steak perfectly.

Final Thoughts

This Steakhouse Potato Salad is more than just a side dish—it’s a celebration of textures and flavors that feels both indulgent and fresh. Whether you’re bringing it to a summer barbecue or enjoying it alongside a weeknight dinner, it’s sure to become a fast favorite. Give this recipe a try and savor every creamy, crispy, smoky spoonful—you might just find your new go-to potato salad here.

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