When it comes to classic side dishes that complement a hearty dinner, steakhouse potato salad is a true crowd-pleaser. This dish combines tender, perfectly cooked red potatoes with a creamy Dijon mustard dressing, and is generously loaded with steakhouse-style mix-ins like crispy bacon, shredded cheddar cheese, diced onions, fresh herbs, and tangy dill pickles. It’s the perfect side dish for a casual weeknight dinner, a family gathering, a barbecue, or even a picnic.
This recipe captures the essence of the steakhouse experience at home. Each bite balances creamy, tangy, and savory flavors while providing a satisfying texture from tender potatoes, crunchy vegetables, and melted cheese. The best part? It’s customizable, so you can adjust the ingredients to your taste preferences or dietary needs.
Whether you’re serving grilled chicken, steak, or a vegetarian dinner, this potato salad brings a flavorful, hearty component to your plate. It’s a side dish that elevates any dinner while remaining simple to prepare.
Ingredients for Steakhouse Potato Salad
All measurements are listed in US customary units. This recipe yields approximately 8 servings.
Main Ingredients:
- 2 pounds red potatoes, washed and cubed
- ½ cup mayonnaise (full-fat preferred for creaminess)
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
Flavor Enhancers and Mix-ins:
- 1 small red onion, finely chopped
- 5 strips of crispy cooked bacon, crumbled
- 1 cup shredded cheddar cheese (mild, medium, or sharp)
- ¼ cup chopped fresh parsley
- ¼ cup chopped dill pickles
Seasoning and Garnish:
- Salt and freshly ground black pepper, to taste
- Optional: chopped chives or sliced green onions for garnish
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Begin by placing the cubed red potatoes into a large pot. Cover the potatoes with cold water to ensure even cooking. Place the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat slightly and let the potatoes cook for 10–15 minutes, or until they are fork-tender.
Tip: The size of your potato cubes affects cooking time. Larger cubes take longer to cook, while smaller cubes cook faster. Check doneness by piercing a potato with a fork; it should slide in easily without crumbling.
Once cooked, drain the potatoes in a colander and allow them to cool to room temperature. You may peel the potatoes before boiling, or leave the skins on for a more rustic texture. Many chefs recommend partially peeling for a balance of texture and visual appeal.
Step 2: Make the Creamy Dressing
While the potatoes are cooling, prepare the dressing. In a large mixing bowl, combine:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
Whisk the ingredients together until the mixture is smooth, creamy, and well incorporated. This dressing provides the base flavor for your potato salad, offering tanginess from the vinegar and Dijon, balanced with the rich creaminess of mayonnaise and sour cream.
Step 3: Combine Potatoes with Mix-ins
Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold the potatoes into the creamy mixture to coat them evenly without breaking them apart.
Next, add the remaining mix-ins:
- 1 small red onion, finely chopped
- 5 strips of cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
- ¼ cup chopped dill pickles
Fold these ingredients gently into the potato-dressing mixture. The goal is to evenly distribute the flavors without turning the salad into a mashed mess. Taste and season with salt and black pepper as needed.
Step 4: Chill the Potato Salad
Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour before serving. Chilling allows the flavors to meld together, enhancing the overall taste.
Pro Tip: If your salad becomes too thick after chilling, stir in a little extra mayonnaise, sour cream, or a splash of milk to restore creaminess.
Step 5: Garnish and Serve
Before serving, garnish the potato salad with optional chopped chives or sliced green onions. These add a pop of color and a mild onion flavor that complements the richness of the dressing.
Serve as a side alongside grilled meats like chicken, steak, or pork chops. It’s also excellent with barbecue favorites such as pulled pork, brisket, or ribs. For a lighter dinner, pair with grilled fish or shrimp. This steakhouse potato salad elevates any dinner table with its creamy, tangy, and hearty profile.
Tips for Perfect Steakhouse Potato Salad
- Choosing the Right Potato: Red potatoes are ideal because their thin skin and waxy texture hold together during boiling. Yukon Gold or new potatoes are good alternatives, but avoid russet or Idaho potatoes, which can become mushy.
- Make It Creamier: Add extra sour cream or mayonnaise gradually until the desired creaminess is achieved. Taste as you go to ensure balance.
- Bacon Options: Use pre-cooked microwave bacon, turkey bacon, or pan-fried strips depending on your dietary preference.
- Flavor Variations: Try adding chopped celery for crunch, sweet pickle relish for a tangy twist, or even a sprinkle of paprika for color and mild heat.
- Make Ahead: Potato salad can be prepared up to 24 hours in advance. Refrigeration enhances the flavor but stir before serving to redistribute the dressing.
Serving Suggestions
- Serve alongside grilled steak, chicken, or pork for a classic dinner pairing.
- Include as a side dish for a summer barbecue or picnic.
- Add to sandwiches or wraps for extra flavor and texture.
- Pair with seafood, such as grilled shrimp or baked fish, for a lighter dinner.
Nutritional Information (Per Serving)
- Calories: 302 kcal
- Carbohydrates: 26 g
- Protein: 8 g
- Fat: 19 g
- Saturated Fat: 6 g
- Polyunsaturated Fat: 7 g
- Monounsaturated Fat: 5 g
- Cholesterol: 29 mg
- Sodium: 387 mg
- Potassium: 630 mg
- Fiber: 4 g
- Sugar: 8 g
- Vitamin A: 22,159 IU
- Vitamin C: 26 mg
- Calcium: 163 mg
- Iron: 1 mg
Variations and Substitutions
- Mayonnaise and Sour Cream: Use Greek yogurt or avocado mayonnaise for a healthier option. Reduced-fat mayonnaise can also be substituted, but the flavor will be slightly different.
- Mustard Alternatives: Yellow mustard, honey mustard, stone-ground mustard, or spicy mustard can replace Dijon.
- Vinegar Options: White wine vinegar, red wine vinegar, or lemon juice can replace apple cider vinegar for a different tang.
- Cheese Variations: Try Colby, Monterey Jack, or pepper jack for a different flavor profile.
- Extra Crunch: Add diced celery, bell peppers, or radishes for additional texture.
This steakhouse potato salad recipe is the perfect complement to any dinner, offering a creamy, flavorful, and satisfying side dish that’s easy to prepare, make ahead, and serve to guests. Its combination of tender potatoes, savory bacon, sharp cheddar, tangy pickles, and fresh herbs makes it a true crowd-pleaser for dinners, barbecues, and gatherings.
