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Steakhouse Potato Salad: A Creamy, Flavor-Packed Side Dish

Steakhouse Potato Salad

This Steakhouse Potato Salad is a savory, creamy, and crunchy side dish that elevates the classic recipe into a crowd-pleasing favorite. Loaded with tender red potatoes, a tangy dressing, sharp cheddar cheese, crispy bacon, and dill pickles, it transforms the best parts of a loaded baked potato into a refreshing salad. It's the perfect, memorable side for any barbecue, potluck, or family gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs red potatoes, cubed
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 small red onion, finely chopped
  • 5 strips of crisply cooked bacon, crumbled
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped dill pickles
  • Salt and freshly ground black pepper, to taste
  • Optional: Chopped chives or sliced green onions for garnish

Equipment

  • Large pot
  • Colander
  • Large bowl
  • Whisk
  • Rubber spatula

Method
 

Instructions
  1. Place the cubed red potatoes into a large pot and cover them with cold, salted water. Starting with cold water helps the potatoes cook more evenly. Bring it all to a boil over medium-high heat and cook for 10-15 minutes, or just until they are fork-tender. You want them soft but not falling apart. Drain the potatoes well in a colander and let them cool completely. This is a crucial step; warm potatoes will make the dressing melt and turn greasy.
  2. While the potatoes cool, let's make the dressing. In a large bowl—big enough to hold the whole salad—whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Keep whisking until it's smooth and creamy. A smooth dressing ensures every bite of the salad is perfectly coated.
  3. Once the potatoes have cooled to room temperature, add them to the bowl with the dressing. Also add the chopped red onion, crumbled bacon, shredded cheddar cheese, fresh parsley, and dill pickles. Using a rubber spatula, gently fold everything together. Be careful not to mash the potatoes; the goal is to coat them, not to make mashed potatoes!
  4. Now it’s time to season. Give it a taste and add salt and pepper as you see fit. Remember that the bacon, cheese, and pickles are already salty, so it’s wise to taste first before adding too much extra salt.
  5. Cover the bowl and pop it in the refrigerator for at least an hour before you plan to serve it. This chilling time is essential. It allows all those amazing flavors to meld together and makes the salad even better. The dressing will also thicken up a bit as it chills.
  6. Right before serving, give it a final gentle stir and garnish with some fresh chives or green onions if you like. The little bit of extra freshness on top really makes it look and taste amazing.

Notes

Use waxy red potatoes for best results as they hold their shape. Allow potatoes to cool completely before mixing with the dressing to avoid a greasy texture. The salad is best made a few hours or a day in advance to allow flavors to meld, but add bacon just before serving to keep it crispy. For variations, you can use different cheeses like smoked Gouda, add hard-boiled eggs, or substitute sour cream with Greek yogurt.