Name: Steakhouse Potato Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 pounds russet potatoes (peeled and cubed); 3 hard-boiled eggs (chopped); 3 celery stalks (diced); ½ red onion (finely chopped); 6 slices cooked bacon (crumbled); 2 tablespoons fresh chives (chopped); ½ cup mayonnaise; ½ cup sour cream; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ½ teaspoon paprika

Jump to Recipe

Steakhouse Potato Salad is truly the star side dish you didn’t know your table was missing! Creamy, savory, and loaded with layers of smoky bacon, crunchy celery, fluffy potatoes, and a tangy dressing that feels right out of your favorite steakhouse, this potato salad always draws a crowd. Whether you’re planning a backyard barbecue or a cozy dinner indoors, this dish transforms “just potatoes” into something special, with a perfect balance of textures and flavors in every bite.

Steakhouse Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Steakhouse Potato Salad comes down to a handful of classic yet powerful ingredients. Each element brings its own incredible flavor, crunch, creaminess, or punch of color, creating a truly unforgettable side dish. Here’s what you’ll need to make it shine:

Russet potatoes: Their fluffy texture soaks up the dressing beautifully without getting mushy.
Hard-boiled eggs: Add creaminess and a subtle richness that makes every bite luscious.
Celery stalks: Deliver crisp freshness and a slight peppery note to contrast the creamy dressing.
Red onion: Brings a little pop of color and a sweet sharpness you’ll notice in every forkful.
Bacon slices: Smoky, crispy bacon crumbles infuse the salad with irresistible savory depth.
Fresh chives: Provide herby brightness and a finishing touch both in the salad and as a garnish.
Mayonnaise: The classic base that gives the salad its silky body and mild tang.
Sour cream: Balances the mayo with a touch of cool, creamy richness.
Dijon mustard: Brings subtle heat and zest, elevating the whole flavor profile.
Apple cider vinegar: Adds just the right amount of tang and keeps everything lively and bright.
Salt: Essential for seasoning the potatoes and pulling all the flavors together.
Black pepper: Offers gentle warmth and depth without overpowering the other ingredients.
Garlic powder: Rounds out the savory notes with a bit of punchy background flavor.
Paprika: Lends color and mild smokiness, perfect for that classic steakhouse presentation.

How to Make Steakhouse Potato Salad

Step 1: Cook the Potatoes

Start by peeling and cubing your potatoes, then boil them in generously salted water. Keep an eye out—when a fork slides in with little resistance (usually after 15 to 20 minutes), they’re just right. Immediately drain them and let the potatoes cool completely. Taking this time ensures that every cube holds its shape and doesn’t turn your salad into mashed potatoes!

Step 2: Prep the Mix-Ins

While the potatoes cool, tackle your mix-ins. Chop the hard-boiled eggs, dice the celery stalks for crispness, finely chop half a red onion, crumble your cooked bacon, and slice fresh chives. Lay all these vibrant, flavorful pieces out so you’re ready to assemble the potato salad with ease. It’s kind of like prepping for a mini flavor party!

Step 3: Mix the Creamy Dressing

In a small mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika. Whisk until everything comes together in a glossy, creamy dressing. The secret here is that perfect balance of creamy, tangy, just-slightly-zesty flavors that makes Steakhouse Potato Salad truly irresistible.

Step 4: Combine the Salad

Grab your largest mixing bowl and gently toss together the cooled potatoes, all the prepared mix-ins, and every last drop of that creamy dressing. Use a spatula and a gentle hand—overmixing can break up the potatoes. Every ingredient should be coated, but you still want those beautiful chunks and colors peeking through.

Step 5: Chill and Serve

Once your Steakhouse Potato Salad is mixed, refrigerate it for at least one hour (or more, if you have the time). The chilling step isn’t just about food safety—it really allows all those big, bold flavors to meld together. Just before serving, sprinkle extra crispy bacon and chives over the top for a showstopping finish.

How to Serve Steakhouse Potato Salad

Garnishes

The crowning touch for any bowl of Steakhouse Potato Salad is a generous scatter of crumbled bacon and snipped fresh chives. These finishing accents not only make the dish look beautifully vibrant but also add layered texture and that unbeatable “steakhouse” flair.

Side Dishes

This salad is perfect beside anything sizzling off the grill—for example, juicy ribeye, skewered shrimp, charred corn on the cob, or even rotisserie chicken. If you’re planning a picnic, let Steakhouse Potato Salad take center stage alongside classics like grilled asparagus, baked beans, or a simple green salad.

Creative Ways to Present

Thinking beyond the usual serving bowl? Try mounding Steakhouse Potato Salad into individual ramekins or small mason jars for picnics. Serve it lettuce-cup style as a fresh and crunchy handheld side, or spoon it onto a large platter and nestle slices of hard-boiled egg and fresh herbs around the edge for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Steakhouse Potato Salad stores beautifully in an airtight container in your refrigerator for up to three days. The flavors only get better as they mingle, so you’ll happily find yourself sneaking forkfuls for lunch or a late-night snack.

Freezing

This isn’t a salad that loves the freezer—the creamy dressing can separate and the potatoes tend to turn a bit grainy once thawed. For best results, make only what you’ll enjoy within a few days, so every scoop stays decadently fresh and creamy.

Reheating

Steakhouse Potato Salad truly shines when served cold or at room temperature. No need to reheat—just give it a gentle stir after taking it out of the fridge, add an extra sprinkle of chives or bacon if you like, and it’s ready to hit the table.

FAQs

Can I use a different type of potato?

Absolutely! While russet potatoes provide that classic steakhouse texture, Yukon golds are also a great choice thanks to their buttery flavor and firm structure. Just avoid waxy potatoes like reds, as they can become too dense for this style of salad.

Is it possible to make Steakhouse Potato Salad dairy-free?

Yes, you can swap in your favorite plant-based mayo and sour cream for a delicious dairy-free version. The flavor will still be creamy and decadent, especially with all those smoky, crunchy mix-ins.

How far ahead can I make this salad?

Steakhouse Potato Salad is a fantastic make-ahead dish. Prepare it up to a full day before your event, keeping it chilled and covered. Just add the final garnishes right before serving for the best texture and visual appeal.

What can I use instead of bacon?

If you’d like a vegetarian-friendly potato salad, swap in crispy chickpeas, roasted mushrooms, or a handful of toasted nuts for some of that rich crunch. Smoked paprika can give a touch of smoky flavor, too!

How can I make the salad extra creamy?

If you want a creamier texture, simply increase the ratio of mayo and sour cream or stir in a splash of milk. Just take care not to add too much—otherwise, the salad can lose that perfect potato-to-dressing balance that makes Steakhouse Potato Salad so good.

Final Thoughts

If you’ve been dreaming of that rich, classic steakhouse taste at home, give this Steakhouse Potato Salad a try—it just might become your new favorite tradition. Share it at your next gathering and watch everyone ask for the recipe!

Steakhouse Potato Salad Recipe

★★★★★

4.8 from 22 reviews

Author: Mariam
Total Time: 1 hour 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Steakhouse Potato Salad recipe is a hearty and flavorful side dish perfect for any occasion. Creamy and loaded with delicious ingredients, it’s sure to be a hit at your next gathering.

Instructions

Cook potatoes: Boil 2 lbs cubed potatoes in salted water in a large pot until just tender (15-20 minutes), drain with a colander, and cool completely.
Prep mix-ins: Using a sharp knife and a cutting board, chop 3 eggs, dice 3 celery stalks, finely chop ½ red onion, crumble 6 bacon slices, and chop 2 tbsp chives.
Mix dressing: In a small bowl with a whisk, combine ½ cup mayo, ½ cup sour cream, 2 tbsp Dijon, 1 tbsp vinegar, 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder, and ½ tsp paprika until smooth.
Combine salad: In a large mixing bowl, gently toss cooled potatoes, all mix-ins, and dressing together using a spatula.
Chill and serve: Refrigerate for at least 1 hour, then garnish with extra chives and bacon.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Mixing, Boiling
Cuisine: American