Steakhouse Potato Salad Recipe

If you’re looking to turn a classic into an absolute showstopper, Steakhouse Potato Salad is the recipe you need in your kitchen. This irresistible side dish combines tender potatoes, smoky bacon, creamy dressing, and just the right crunch from celery and red onions, all brought together with tangy and savory notes that’ll make you want seconds (and maybe even thirds!). Whether you’re planning a backyard barbecue or just craving something hearty and flavorful, this salad has steakhouse-quality flair that’s guaranteed to be a hit at any table.

Steakhouse Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients can truly create culinary magic when each one is chosen and prepared with care. Every element in this Steakhouse Potato Salad brings its own texture or burst of flavor, turning a humble potato salad into something you’d find served alongside a perfectly seared steak.

  • Russet potatoes (2 pounds, peeled and cubed): These give the salad its classic starchy, fluffy base and soak up the creamy dressing beautifully.
  • Hard-boiled eggs (4 large, chopped): Their richness and soft texture add extra heartiness to every bite.
  • Celery (2 stalks, diced): For irresistible crunch and a pop of refreshing green.
  • Red onion (¼ cup, finely chopped): The vivid color and gentle bite lift the overall flavor without overpowering.
  • Turkey Bacon (6 slices, cooked and crumbled): Smoky, salty, and absolutely essential for that unmistakable steakhouse vibe.
  • Fresh chives (2 tablespoons, chopped): These fragrant little greens bring a subtle onion note and a burst of color.
  • Mayonnaise (1 cup): The creamy backbone of the dressing, for silky texture.
  • Sour cream (½ cup): Adds tang that balances the richness perfectly.
  • Dijon mustard (1 tablespoon): This gives a gentle heat and a depth of flavor that makes the dressing sing.
  • Apple cider vinegar (1 tablespoon): For a zingy, palate-cleansing tang.
  • Salt (½ teaspoon): Essential for enhancing every flavor in the dish.
  • Black pepper (¼ teaspoon): A gentle warmth and bite that wakes up all the ingredients.
  • Garlic powder (¼ teaspoon): Adds a mellow garlic undertone that ties the dressing together.
  • Paprika (¼ teaspoon): Just a pinch brings earthiness and a soft blush of color.

How to Make Steakhouse Potato Salad

Step 1: Cook the Potatoes

Start by placing your peeled and cubed russet potatoes in a large pot. Cover them with cold, salted water to ensure they cook evenly from the inside out. Bring the water to a boil, then reduce to a simmer and cook for 15 to 20 minutes, until the potatoes are just fork-tender. Don’t overcook or you’ll risk mushy salad! Drain them well in a colander and set aside to cool—letting them steam dry ensures your salad won’t be watery.

Step 2: Make the Dressing

While the potatoes are cooling, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika in a small bowl. This creamy blend becomes the soul of your Steakhouse Potato Salad, coating each ingredient in luscious, flavorful goodness. Taste and adjust seasoning if needed—remember, you can always add more salt, but you can’t take it away.

Step 3: Combine the Salad

Grab your largest mixing bowl and gently add the cooled potatoes, chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled turkey bacon, and chives. Give everything a light toss, being careful not to break up the potatoes too much—you want those rustic chunks for authentic steakhouse texture.

Step 4: Dress and Chill

Pour the creamy dressing all over the potato mixture and fold gently until every bite is evenly coated. Cover the bowl with plastic wrap and pop it in the fridge for at least one hour (though overnight is even better!). This chilling time allows the flavors to meld, the dressing to thicken slightly, and the salad to reach its peak deliciousness.

How to Serve Steakhouse Potato Salad

Steakhouse Potato Salad Recipe - Recipe Image

Garnishes

A sprinkle of extra crispy  turkey bacon, a handful of freshly snipped chives, or even a light dusting of smoked paprika makes this salad restaurant-worthy. Let your guests see those beautiful ingredients—they’re a hint at all the goodness waiting inside.

Side Dishes

Steakhouse Potato Salad is famously versatile. Serve it alongside a juicy grilled steak, smoky barbecue ribs, or even roasted chicken. For vegetarian feasts, it pairs perfectly with portobello mushrooms or hearty veggie skewers, making it the star of any spread.

Creative Ways to Present

Take it up a notch by serving individual portions in mason jars or small ramekins for picnics and parties. Or, scoop the salad into crisp lettuce cups for a fun, handheld option. Plating on a wooden board with fresh herbs and extra turkey bacon crumbles gives it that true steakhouse presentation.

Make Ahead and Storage

Storing Leftovers

Any leftover Steakhouse Potato Salad will keep wonderfully in the fridge. Transfer it to an airtight container and it’ll stay fresh for up to 3 days. Just give it a gentle stir before serving again, as the dressing may settle a bit.

Freezing

Potato salads with mayonnaise-based dressing don’t freeze well—the creamy texture can break and become grainy after thawing. For best results, enjoy your Steakhouse Potato Salad fresh, and plan on making just enough for a few days.

Reheating

Steakhouse Potato Salad is meant to be enjoyed cold, straight from the fridge. If you prefer it closer to room temperature, simply let it sit out for 20 to 30 minutes before serving. Avoid microwaving, as it can ruin the creamy dressing and make the potatoes mushy.

FAQs

Can I use a different type of potato for Steakhouse Potato Salad?

Absolutely! Yukon Golds add a buttery flavor and hold their shape nicely, while red potatoes offer a waxier, firmer bite. Each potato type brings its own unique texture and taste, so experiment with your favorite!

How far in advance can I make Steakhouse Potato Salad?

You can make it up to a day ahead, and many people agree it tastes even better after a night in the fridge. The flavors deepen and the potatoes absorb more of that delicious dressing.

What can I substitute for turkey bacon to make it vegetarian?

For a meatless variation, try smoked tempeh, crispy fried shallots, or plant-based turkey bacon strips. You’ll still get a hint of that beloved smoky crunch in every bite.

Is there a lighter version of the dressing I can use?

You can swap some or all of the mayo and sour cream for Greek yogurt, or choose light versions of each. The flavor will be a bit tangier, but just as creamy and delicious!

Can I add other ingredients to customize my Steakhouse Potato Salad?

Definitely! Dill pickles, shredded cheddar, or even a handful of fresh herbs like dill or parsley are all fantastic additions. Make it your own and let your creativity shine.

Final Thoughts

Give this Steakhouse Potato Salad a try the next time you’re craving something hearty, classic, and downright irresistible. Every spoonful is a celebration of texture and flavor that’s sure to win applause from friends and family. Enjoy, and don’t be surprised if it becomes your most requested side dish!

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Steakhouse Potato Salad Recipe

This Steakhouse Potato Salad is a classic side dish that’s perfect for picnics, barbecues, or any gathering. Creamy and flavorful with a mix of tender potatoes, hard-boiled eggs, crispy turkey bacon, and a tangy dressing, it’s sure to be a hit.

  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Mixing, Chilling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For the Salad

  • 2 pounds russet potatoes, peeled and cubed
  • 4 large hard-boiled eggs, chopped
  • 2 celery stalks, diced
  • ¼ cup red onion, finely chopped
  • 6 slices cooked turkey bacon, crumbled
  • 2 tablespoons fresh chives, chopped

For the Dressing

  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika

Instructions

  1. Cook the potatoes: Place 2 lbs of cubed russet potatoes in a large pot, cover with cold salted water, and boil for 15-20 minutes until fork-tender. Drain well in a colander and let cool.
  2. Make the dressing: While the potatoes cook, whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and all seasonings in a small bowl until smooth.
  3. Combine the salad: In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup red onion, 6 slices of crumbled turkey bacon, and 2 tablespoons of chives.
  4. Dress and chill: Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 4g
  • Sodium: 520mg
  • Fat: 28g
  • Saturated Fat: 7g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 130mg

Keywords: Steakhouse Potato Salad, Potato Salad, Side Dish, BBQ Side

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