Steakhouse Potato Salad Recipe

If you’ve ever longed for the kind of creamy, savory, and absolutely irresistible potato salad that steals the show at your favorite steakhouse, this Steakhouse Potato Salad will make your dreams come true. It’s packed with tender potatoes, smoky bacon, fresh herbs, crisp veggies, and a luscious dressing that balances tangy and rich flavors to perfection. This isn’t your average picnic side—it’s a dish that begs you to grab seconds (or thirds) and will win raves at every gathering.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of Steakhouse Potato Salad comes from a handful of essential ingredients, each playing a starring role in flavor, color, or texture. Gather these classic yet crave-worthy components and let them shine—don’t be afraid to add your own little flourish!

• Russet potatoes: These starchy spuds hold their shape after boiling and soak up all that creamy dressing beautifully.
• Hard-boiled eggs: They add creaminess, a boost of protein, and a satisfying bite to every forkful.
• Celery stalks: Don’t skip this—the crunch and subtle freshness are key to balancing the richness.
• Red onion: For a bit of color and a mild bite, finely chopped red onion keeps things perky.
• Cooked bacon: Smoky, salty, and delicious—bacon makes this potato salad unmistakably “steakhouse.”
• Fresh chives: Chopped chives add herbaceous flavor and a burst of vibrant green.
• Mayonnaise: The creamy base that holds the whole dressing together—choose a good quality mayo for best flavor.
• Sour cream: Adds tang and silkiness, perfectly balancing the mayonnaise’s richness.
• Dijon mustard: A spoonful brings subtle zest and depth to the dressing without overpowering it.
• Apple cider vinegar: For a pop of acidity that brightens the whole salad.
• Salt & black pepper: Basic, but vital—season generously and taste as you go.
• Garlic powder: Just enough to warm up the flavor profile without being garlicky.
• Paprika: For mild heat and a hint of smokiness—plus a gorgeous finishing hue.

How to Make Steakhouse Potato Salad

Step 1: Cook the Potatoes

Start by peeling and cubing your russet potatoes, then pop them into a large pot and cover with cold, salted water. This gentle start ensures even cooking, so every bite is creamy—not mushy or underdone. Bring the pot to a boil, then reduce to a simmer and cook for 15 to 20 minutes, just until the potatoes are fork-tender. Drain them well in a colander and let them cool completely to prevent a mushy salad.

Step 2: Make the Creamy Dressing

While your potatoes are cooling, it’s time to whip up the luxurious dressing that elevates this Steakhouse Potato Salad above the usual. In a medium bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika. Whisk until the mixture is smooth, taste and adjust the seasonings—it’s got to be just right, tangy, and full of flavor!

Step 3: Mix the Salad Base

Grab a large mixing bowl and gently combine the cooled potatoes with chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and a shower of fresh chives. Each ingredient adds its own little magic—herbaceous, savory, and crunchy all at once. Take your time here; gentle folding keeps the potatoes intact and the salad looking gorgeous.

Step 4: Dress and Chill

Pour that creamy dressing over the potato mixture, then fold slowly and carefully until every chunk is coated and glistening. Cover the bowl and pop the whole thing in the refrigerator for at least an hour. This step is the secret to letting the flavors meld, creating that signature Steakhouse Potato Salad taste you crave.

How to Serve Steakhouse Potato Salad

Garnishes

A proper Steakhouse Potato Salad deserves a little flourish before hitting the table. Try a sprinkle of extra chives, a dusting of smoked paprika, or a few more crispy bacon crumbles right on top. These simple finishes make the dish look fresh and extra inviting—your guests will be lining up for the first spoonful.

Side Dishes

This salad is a perfect partner for juicy grilled steaks, smoky barbecue, and even roast chicken. Round out your meal with classic sides like buttered corn on the cob, grilled asparagus, or fluffy dinner rolls. The hearty, creamy nature of Steakhouse Potato Salad means it can also be the highlight at a potluck—everyone loves a scoop next to something hot off the grill.

Creative Ways to Present

To give your Steakhouse Potato Salad some extra wow factor, try serving it in a chilled glass bowl so the colorful layers of potato, eggs, and bacon really shine. For cookouts, scoop it into lettuce cups or mason jars for individual servings—totally portable and pretty. You could even top baked potatoes with a scoop for a double-potato experience that’s pure comfort.

Make Ahead and Storage

Storing Leftovers

Steakhouse Potato Salad stores beautifully in the refrigerator. Keep it tightly covered in an airtight container, and it will stay fresh and flavorful for up to three days. Be sure to give it a gentle stir before serving again, as the dressing may settle a bit as it sits.

Freezing

Unfortunately, like most mayonnaise-based potato salads, this one doesn’t freeze well. The creamy dressing tends to separate and the potatoes can become watery or grainy after thawing. For the best texture and taste, stick to making what you’ll enjoy within a few days.

Reheating

Steakhouse Potato Salad is best served cold or at room temperature, so there’s no need to reheat at all! If you’ve just pulled it from the fridge, let it sit out for 15 minutes to take the chill off before serving—this brings out the flavors and ensures the perfect creamy consistency.

FAQs

Can I use a different type of potato?

Absolutely! While russet potatoes are classic for Steakhouse Potato Salad because of their fluffy texture, Yukon Golds make a wonderful substitute for a slightly creamier, more buttery bite. Waxy potatoes like red potatoes will hold their shape even more, but the salad will be firmer and less creamy.

How far in advance can I make the salad?

Steakhouse Potato Salad is the ultimate make-ahead dish! You can prepare it a full day in advance. In fact, letting it sit overnight in the refrigerator actually improves the flavor as everything melds together—just add a bit of extra dressing before serving if it seems dry.

What’s the best way to cook the bacon?

For evenly crispy bacon and easy cleanup, oven-bake it! Lay slices on a foil-lined baking sheet and bake at 400 degrees Fahrenheit for 15 minutes. Once crisp, drain on paper towels and crumble. The bacon stays beautifully crispy without becoming chewy.

Can I lighten the dressing?

Of course! For a lighter version, swap in plain Greek yogurt for some or all of the mayonnaise and sour cream. The flavor stays rich and tangy, but the salad gets a little healthier. You can even use reduced-fat mayo or sour cream for another calorie-saving trick.

What if I don’t like raw onion?

No worries—if the bite of raw red onion isn’t your thing, try soaking the finely chopped onion in ice water for ten minutes before adding it to the salad. This tames the sharpness but keeps that pop of flavor and color. Or, skip the onion entirely if you prefer.

Final Thoughts

If you’re searching for a delicious, crowd-pleasing side with serious wow factor, this Steakhouse Potato Salad is a must-try. It’s simple to make, endlessly satisfying, and tastes just like the kind you’d find at your favorite steakhouse. Pop it in the fridge and let the flavors get cozy—you’ll be ready to serve up a bowl of happiness at any occasion!

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