Dinner

Steakhouse Potato Salad Recipe

Name: Steakhouse Potato Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
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, chopped; 5 strips cooked bacon, crumbled; 1 cup shredded cheddar cheese; ¼ cup chopped parsley; ¼ cup chopped dill pickles; Salt and pepper, to taste; Optional: chopped chives or green onions; Optional: paprika for color

ByAndria Russo December 20, 2025December 20, 2025

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Introduction

Steakhouse Potato Salad is a creamy, flavorful side dish that pairs perfectly with grilled meats or backyard barbecues. Made with tender red potatoes, crispy bacon, and a tangy dressing, this salad delivers a satisfying mix of textures and tastes. It’s easy to prepare and always a crowd-pleaser.

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, chopped
5 strips cooked bacon, crumbled
1 cup shredded cheddar cheese
¼ cup chopped parsley
¼ cup chopped dill pickles
Salt and pepper, to taste
Optional: chives or green onions

Instructions

Step 1: Place the cubed red potatoes into a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 10-15 minutes, until the potatoes are fork-tender. Drain and let them cool to room temperature to keep the salad creamy.
Step 2: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. You may use a hand mixer for an extra-smooth dressing.
Step 3: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, parsley, and dill pickles to the dressing. Stir gently to combine, taking care not to mash the potatoes.
Step 4: Season the salad with salt and pepper to taste. Keep in mind the bacon and pickles add saltiness, so add salt gradually and taste as you go.
Step 5: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the dressing to thicken slightly.
Step 6: Before serving, garnish with chopped chives or green onions for a fresh, vibrant touch. Optionally, sprinkle paprika for added color.

Tips & Variations

Use Yukon Gold potatoes instead of red potatoes for a creamier texture if preferred.
For extra crunch, add diced celery or bell peppers.
Substitute smoked paprika for regular paprika to add a smoky depth.
Make the salad a day ahead to deepen the flavors, just give it a good stir before serving.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir well and let it sit at room temperature for about 15 minutes for the best flavor. Avoid freezing, as the texture may become watery.

How to Serve

The image shows a close-up of a creamy potato salad in a white bowl, placed on a white marbled surface. The salad is made of roughly chopped yellow potatoes mixed with a thick, white creamy dressing. Visible within the salad are small pieces of cooked bacon, thin slices of red onion, and bits of fresh green parsley sprinkled on top. The textures range from soft potato chunks, creamy sauce, crispy bacon pieces, and slightly crunchy onion slices, all mixed evenly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes?

Yes, while red potatoes are preferred for their firmness and thin skins, Yukon Gold or fingerling potatoes can also work well. Avoid starchy potatoes like Russets as they may become too mushy.

How do I prevent the potato salad from becoming watery?

Make sure to cool the potatoes completely before mixing with the dressing. Using room temperature or warm potatoes can cause the mayo-based dressing to separate and become runny. Also, avoid over-mixing to keep the salad texture intact.