At the height of summer, BBQs and picnics fill our weekends, often making me nostalgic for the classic dishes of old-school steakhouses. That’s where my Ultimate Steakhouse Potato Salad Recipe comes in—a perfect blend of creamy, savory flavors that transforms simple baby potatoes into a showstopper side. With its quick prep time and ability to please any crowd, it’s no wonder that this salad became a staple in my gatherings. Toss in crispy bacon and sharp cheddar, and you have a dish that not only complements grilled meats but is also delightful on its own. Ready to impress your friends and family with this hearty twist on a classic? Let’s dive into the details!
Why is this potato salad a must-try?
Flavor Explosion: The blend of crispy bacon and sharp cheddar delivers a delightful taste that elevates your meal.
Quick and Easy: Enjoy a straightforward prep process that lets you focus on other dishes while you get this ready for your BBQ.
Crowd-Pleasing Appeal: This salad is not just a side—it’s the star of potlucks and barbecues alike!
Versatile Options: Feel free to customize with ingredients like hard-boiled eggs or different cheeses to suit your taste, just like with my Bacon Cheddar Potato Casserole.
Make-Ahead Convenience: Perfect for prep ahead of time, this salad tastes even better the next day, making it an ideal choice for gatherings.
Steakhouse Potato Salad Ingredients
• Everything you need for a rich, savory flavor!
For the Base
- Baby Potatoes – Tender and flavorful, these are the perfect canvas for this steakhouse potato salad recipe.
- Cooked Bacon – Adds a delightful crunch and savory depth; consider turkey bacon for a lighter twist.
For the Creamy Dressing
- Sour Cream – Contributes a smooth, creamy texture that enhances the overall richness.
- Mayonnaise – Adds richness; use light mayonnaise if you’re looking for a lighter option.
- Dijon Mustard – Provides a tangy kick that brightens up the flavors wonderfully.
- Apple Cider Vinegar – Infuses a necessary acidity; can be swapped for white vinegar if needed.
- Garlic Powder – Boosts flavor depth; fresh garlic is a great alternative if preferred.
For Flavor & Seasoning
- Salt and Pepper – Essential to enhance and balance all the different flavors in the salad.
- Fresh Parsley (for garnish) – Offers a pop of color and freshness; feel free to omit if desired.
For the Texture
- Green Onions – Bring a fresh, crunchy contrast; substitute with chives for a milder flavor.
- Shredded Cheddar Cheese – Adds richness and sharpness to the salad; pepper jack is an excellent spicy variant.
Ready to whip this up? Let’s get stirring!
Step‑by‑Step Instructions for Steakhouse Potato Salad Recipe
Step 1: Boil the Potatoes
Start by washing 1.5 pounds of baby potatoes thoroughly under cold water to remove any dirt. Place them in a large pot, cover with salted water, and bring to a boil over medium-high heat. Cook for 15-20 minutes or until the potatoes are fork-tender. Once done, drain the potatoes in a colander and let them cool for about 10 minutes before cutting.
Step 2: Cut the Potatoes
Once the potatoes have cooled slightly, cut them into halves or quarters depending on your preference for bite-sized pieces. Aim for uniform sizes to ensure even mixing in the steakhouse potato salad recipe later. Set the cut potatoes aside in a large mixing bowl while you prepare the other ingredients.
Step 3: Cook the Bacon
In a medium skillet over medium heat, add 6 slices of chopped bacon. Cook until the bacon is crispy and golden brown, which should take about 8-10 minutes. Make sure to stir occasionally to prevent burning. Once crispy, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess grease.
Step 4: Make the Dressing
In a separate large mixing bowl, combine 1 cup of sour cream, ½ cup of mayonnaise, 2 tablespoons of Dijon mustard, 2 tablespoons of apple cider vinegar, and 1 teaspoon of garlic powder. Whisk the ingredients together until you achieve a smooth and creamy consistency. Season with salt and pepper to taste, ensuring a flavor-packed dressing for your steakhouse potato salad.
Step 5: Combine the Ingredients
Gently fold the cooled potato chunks into the dressing mixture until evenly coated. Add in the crispy bacon, ½ cup of sliced green onions, and 1 cup of shredded cheddar cheese, folding carefully to maintain the potato shape. This combination of textures is what makes the steakhouse potato salad recipe so delightful.
Step 6: Chill the Salad
Cover the mixing bowl with plastic wrap and refrigerate the salad for at least 1 hour. This chilling period allows the flavors to meld beautifully, enhancing the overall taste of the steakhouse potato salad. If you have time, letting it sit overnight will make it even better!
Step 7: Serve and Garnish
Before serving, gently stir the potato salad to combine all ingredients again. Taste and adjust the seasoning as needed, adding more salt or vinegar if desired. For a pop of freshness, garnish with chopped fresh parsley, then serve chilled alongside your favorite BBQ dishes, letting the steakhouse potato salad shine at your gathering.
What to Serve with Ultimate Steakhouse Potato Salad with Bacon & Cheddar
Ready to create a mouthwatering spread around your steakhouse potato salad?
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Grilled Steak: The perfect partner to the creamy potato salad, a juicy steak brings a robust, meaty contrast that enhances every bite.
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BBQ Ribs: Smoky and tender, BBQ ribs are an ideal match. The richness of the ribs complements the salad’s flavors, creating a delightful balance on your plate.
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Corn on the Cob: Sweet and crunchy, the fresh corn adds a fun pop of color and flavor, enhancing the summer vibe of your meal.
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Caprese Salad: Light and refreshing, a Caprese salad with ripe tomatoes, mozzarella, and basil rejuvenates your taste buds while harmonizing nicely.
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Coleslaw: Crisp and tangy, coleslaw offers a refreshing crunch that brightens the plate and brings a perfect balance to your hearty potato salad.
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Grilled Asparagus: Tender grilled asparagus adds an earthy note, with its bright green color making for a stunning visual complement to your salad.
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Chilled White Wine: A refreshing, chilled Sauvignon Blanc pairs beautifully, cutting through the creaminess of the salad while enhancing its flavors.
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Apple Pie: Finish your meal with a slice of warm apple pie. This classic dessert brings sweetness and nostalgia, rounding off your gathering perfectly.
Expert Tips for the Best Steakhouse Potato Salad
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Chill for Flavor: Allow the potato salad to chill for at least an hour; this really lets the flavors meld beautifully, making the dish even more delicious.
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Gentle Mixing: When folding in the ingredients, be gentle to maintain the potato’s shape. Avoid over-mixing to prevent a mushy texture in your steakhouse potato salad.
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Taste Before Serving: Always taste the salad before serving! You may need to adjust the seasoning with a pinch of salt or a touch more vinegar to elevate the flavors.
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Potato Choice Matters: While baby potatoes are ideal for this recipe, using Yukon Gold potatoes can add a buttery richness. Just make sure they’re cooked until tender!
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Customize to Your Liking: Don’t hesitate to get creative! Add pickles for a tangy twist or try different cheeses for a unique flavor profile in your steakhouse potato salad.
Steakhouse Potato Salad Recipe Variations
Feel free to get creative and personalize this delicious potato salad to match your taste buds!
- Dairy-Free: Substitute sour cream and mayonnaise with plant-based alternatives like cashew cream or vegan mayo for a lighter take.
- Different Cheeses: Try feta or blue cheese to add a tangy twist, giving the salad an unexpected flavor profile.
- Herb Infusion: Mix in fresh dill or basil for an aromatic burst, elevating the freshness of your steakhouse potato salad.
For a delightful crunch, consider adding diced pickles, which infuse a tangy kick with every bite. Or, incorporate hard-boiled eggs for an extra protein boost.
- Spicy Kick: Use pepper jack cheese instead of cheddar for a savory heat that pairs beautifully with the creamy dressing.
Feel inspired to think outside the box! This salad is versatile and can easily be customized, just like with my Thanksgiving Salad Crisp.
- Texture Variation: Swap in roasted potatoes instead of boiled for a caramelized crunch that adds depth and flavor.
No matter how you choose to twist it up, this steakhouse potato salad can be your cornerstone dish for summer gatherings, just like my Sourdough Discard Bagels are for weekend breakfasts! Enjoy!
How to Store and Freeze Steakhouse Potato Salad
Fridge: Keep leftover steakhouse potato salad in an airtight container for up to 3 days to preserve its creamy goodness and prevent it from drying out.
Make-Ahead Tip: This salad is perfect for pre-preparation; its flavors deepen with a day in the fridge, making it an ideal choice for gatherings.
Freezer: While not recommended for freezing due to the mayonnaise-based dressing, if you must, freeze in a sealed container for up to 1 month, but expect a change in texture upon thawing.
Reheating: If the salad was frozen, thaw it overnight in the fridge, then stir gently and consider adding a little extra sour cream or mayo to refresh the creamy texture.
Make Ahead Options
These Steakhouse Potato Salad Recipe is a fantastic choice for meal prep, making your busy weeknights a breeze! You can boil and cut the baby potatoes up to 24 hours in advance and store them in the refrigerator to maintain their freshness. Additionally, prepare the creamy dressing and cook the bacon ahead of time; they last in the fridge for about 3 days. When you’re ready to serve, simply combine the chilled potatoes with the dressing, bacon, sliced green onions, and cheddar. Give it a gentle stir, garnish with fresh parsley, and enjoy a deliciously satisfying salad that’s just as delightful as if it were freshly made!
Steakhouse Potato Salad Recipe FAQs
What type of potatoes are best for this salad?
For the Ultimate Steakhouse Potato Salad, I always recommend using baby potatoes because they are tender and flavorful. If you’re aiming for a buttery taste, Yukon Gold potatoes are a fantastic substitution. Just ensure they are cooked until fork-tender to get that perfect creamy texture!
How should I store leftovers of the steakhouse potato salad?
Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain its creamy goodness while keeping it safe from drying out. If you know you won’t finish it in that timeframe, consider sharing with neighbors or friends—they’ll appreciate it!
Can I freeze the steakhouse potato salad?
While freezing isn’t usually recommended due to the mayonnaise in the dressing, if necessary, you can freeze it in a sealed container for up to 1 month. Just remember, the texture may change upon thawing. To refresh it, after thawing overnight in the fridge, mix in a bit more sour cream or mayonnaise to bring back that creaminess.
What should I do if the potato salad is too dry?
No worries! If the potato salad feels a bit dry after chilling, simply add some more sour cream or mayonnaise. Start with a tablespoon, mix gently, and taste. You can always add more until you achieve the desired creaminess.
Any tips for making this salad for a BBQ?
Very! This salad is a crowd-pleaser, and if you want to make it ahead, prepare it a day in advance for the best flavor. Also, ensure it’s stored in a cool place during your BBQ, or place it on ice to keep it chilled and safe to enjoy for longer.
Are there any dietary considerations with this recipe?
Definitely keep in mind that this steakhouse potato salad contains dairy and bacon, which may not be suitable for vegans or people with lactose intolerance. If you’re accommodating any dietary restrictions, feel free to replace the mayonnaise and sour cream with a dairy-free alternative and skip the bacon altogether for a lighter, vegan friendly dish.
Decadent Steakhouse Potato Salad Recipe That Steals the Show
Ingredients
Equipment
Method
- Wash the baby potatoes thoroughly under cold water, then place them in a large pot with salted water and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain and let cool for 10 minutes before cutting.
- Cut the cooled potatoes into halves or quarters and place them in a large mixing bowl.
- In a medium skillet, cook the chopped bacon over medium heat for 8-10 minutes until crispy. Drain excess grease on paper towels.
- In a separate bowl, combine sour cream, mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder. Whisk until smooth and season with salt and pepper to taste.
- Fold the potato chunks into the dressing mixture, then add the crispy bacon, green onions, and cheddar cheese, folding carefully to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, stir the salad gently, taste, and adjust seasoning. Garnish with fresh parsley before serving chilled.
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