If there’s one dish that captures the spirit of a classic steakhouse side, it’s unquestionably Steakhouse Potato Salad. Packed with hearty potatoes, smoky bacon, rich eggs, and crunchy veggies, this crowd-pleaser is far more than your average picnic fare. It delivers a superb balance of creaminess, tang, and crunch, all tied together with a dressing that’s just the right blend of savory and zippy. Whether you’re hosting a backyard barbecue or looking to elevate a weeknight dinner, this recipe transforms an everyday staple into an unforgettable, restaurant-worthy treat.
Ingredients You’ll Need
Sometimes, less is truly more, and the magic of Steakhouse Potato Salad lies in using simple, thoughtful ingredients that each play a special part in the final bowl. Every component brings its own favorite flavor, from the satisfying bite of red potatoes to the irresistible pop of fresh chives. Here’s what you’ll need and why it matters:
- Red Potatoes: Their waxy texture holds its shape beautifully and gives the salad a satisfying, tender chew.
- Bacon: Smoky, crispy bits lend richness and depth that set this potato salad apart from the rest.
- Hard-Boiled Eggs: Chopped eggs bring creaminess and a protein boost, giving the salad that iconic steakhouse feel.
- Celery: Adds a fresh, crisp crunch that brightens every bite.
- Red Onion: Thinly sliced for a mild zing and a pop of color.
- Fresh Chives: Sprinkled in for a delicate onion flavor and gorgeous green flecks.
- Sour Cream: Provides tang and makes the dressing incredibly creamy.
- Mayonnaise: Blends with sour cream for a luscious, smooth base.
- Dijon Mustard: Offers just enough bite to make everything sing.
- Apple Cider Vinegar: Brightens up the flavors and keeps things from getting too heavy.
- Kosher Salt & Freshly Ground Black Pepper: Essential for seasoning every layer just right.
- Optional Toppings: Think blue cheese crumbles, extra chives, or even a pinch of smoked paprika for garnish.
How to Make Steakhouse Potato Salad
Step 1: Cook the Potatoes
Start by washing the red potatoes thoroughly and cutting them into bite-sized chunks. Place them in a large pot, cover with cold, salted water, and bring to a gentle boil. Simmer just until fork-tender, about 12 to 15 minutes, then drain immediately and let them cool to room temperature. This method ensures your potatoes absorb just enough flavor without turning mushy.
Step 2: Prep the Mix-ins
While the potatoes are cooling, fry your bacon in a skillet until it’s deeply golden and crisp. Set it on paper towels to drain, then crumble or chop it into irresistible little pieces. Peel and chop the hard-boiled eggs, finely dice the celery, slice the red onion thin, and snip the fresh chives—setting a little aside for garnish later.
Step 3: Make the Dressing
In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, and apple cider vinegar until smooth and creamy. Give it a taste and adjust the seasoning with salt and black pepper—remember, this is your salad’s signature flavor moment!
Step 4: Assemble the Steakhouse Potato Salad
In a big serving bowl, gently toss the cooled potatoes with the celery, onion, hard-boiled eggs, and about three-quarters of the bacon and chives. Pour the dressing over everything and carefully fold it together, aiming for even coverage while keeping those potato chunks intact.
Step 5: Chill and Serve
Cover the bowl with plastic wrap and slide it into the fridge for at least an hour—overnight is even better! The flavors deepen and meld, giving your Steakhouse Potato Salad that authentic steakhouse touch. Just before serving, sprinkle the reserved bacon and chives (and optional toppings) right over the top.
How to Serve Steakhouse Potato Salad
Garnishes
This salad is all about the finishing touches: a sprinkle of extra chives, some freshly cracked black pepper, and a handful of blue cheese crumbles if you’re feeling bold. Not only does this add big flavor, but it also makes your bowl look totally irresistible.
Side Dishes
Steakhouse Potato Salad naturally pairs with juicy grilled steaks, chicken, or burgers. It also makes a fantastic stand-alone lunch with a side of crisp greens, or alongside anything smoky or spicy from the grill.
Creative Ways to Present
If you want to impress, serve the salad in chilled glass bowls or large ramekins—perfect for individual portions. You can even pack it into mason jars for picnics, or serve on a platter with the toppings layered artfully for a dramatic, deconstructed vibe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Steakhouse Potato Salad in an airtight container in the fridge. It will stay delicious for up to three days, and the flavors may even improve as it sits! Just give it a gentle stir before serving again to reawaken the dressing.
Freezing
Potato salads—especially ones with creamy dressings—don’t freeze well, as the texture of the potatoes and dressing can change. For best results, enjoy Steakhouse Potato Salad fresh within a few days of making it.
Reheating
This dish is best served cold or at room temperature, so there’s no need to reheat. If you do want it a little warmer (say, alongside hot-off-the-grill steaks), just let it come up to room temperature for about 30 minutes before serving.
FAQs
Can I make Steakhouse Potato Salad the day before?
Absolutely! Making it a day in advance is ideal. The potatoes soak up all those delicious flavors, and the salad tastes even better chilled after a night in the fridge.
What type of potato is best for Steakhouse Potato Salad?
Red potatoes are a favorite for their creamy texture and ability to hold their shape, but Yukon Golds work well too. Avoid starchy russets, which can fall apart.
How do I keep the salad from getting watery?
Drain the potatoes thoroughly and let them cool completely before mixing with other ingredients. This helps prevent extra moisture from thinning out the dressing.
Can I make this salad without bacon?
Sure! For a vegetarian twist on Steakhouse Potato Salad, simply leave out the bacon or sub in roasted mushrooms for a similar smoky flavor.
Are there other mix-ins I can try?
Absolutely. Try tossing in some shredded cheddar, finely diced pickles, roasted garlic, or even a spoonful of horseradish to make it your own signature side.
Final Thoughts
If you’re searching for a side that brings all the heart, flavor, and celebration of a steakhouse feast to your table, give Steakhouse Potato Salad a try. It’s everything you love in a classic potato salad—only elevated—and sure to wow your guests every single time. Dig in!
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Steakhouse Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This Steakhouse Potato Salad is a hearty and flavorful twist on the classic potato salad, featuring tender potatoes tossed in a creamy dressing with crunchy bacon, sharp cheddar cheese, and fresh chives. Perfect for BBQs, picnics, or as a side dish for any meal!
Ingredients
Potato Salad:
- 2 lbs red potatoes, diced
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Additional Ingredients:
- 6 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup fresh chives, chopped
Instructions
- Cook Potatoes: Boil diced potatoes until tender. Drain and let cool.
- Prepare Dressing: In a large bowl, mix mayonnaise, sour cream, Dijon mustard, salt, and pepper.
- Combine Ingredients: Add cooled potatoes, bacon, cheddar cheese, and chives to the dressing. Gently toss to combine.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Enjoy!
Notes
- This salad tastes best when chilled for a few hours to allow the flavors to meld together.
- You can customize this salad by adding ingredients like diced pickles, red onions, or hard-boiled eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
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