Steakhouse Potato Salad

Why You’ll Love This Recipe

Steakhouse Potato Salad is a hearty, flavorful side dish inspired by classic steakhouse flavors. Packed with tender potatoes, crispy bacon, sharp cheddar, green onions, and a creamy, tangy dressing, this salad is the perfect companion to grilled meats or a summer barbecue. Its bold taste and chunky texture make it a crowd-pleaser for any gathering.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet or red potatoesmayonnaise sour cream Dijon mustardapple cider vinegar garlic powder onion powder cheddar cheese (shredded)bacon (cooked and crumbled)green onions (chopped)salt and pepper to taste

directions

Wash and peel the potatoes, then cut them into bite-sized chunks.

Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil.

Cook until the potatoes are fork-tender, about 10-12 minutes. Drain and let them cool completely.

In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.

Add the cooled potatoes to the bowl along with shredded cheddar, crumbled bacon, and chopped green onions.

Gently fold everything together until well coated. Taste and adjust seasoning if needed.

Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 15 minutesCooking time: 10-12 minutesChilling time: 1 hourTotal time: 1 hour 30 minutes

Variations

Swap sour cream for Greek yogurt for a tangier, lighter version.

Add chopped dill pickles or a spoonful of pickle juice for extra zing.

Use smoked gouda or pepper jack cheese instead of cheddar for a flavor twist.

Mix in chopped hard-boiled eggs for added richness and protein.

Try red onions or chives in place of green onions.

storage/reheating

Store Steakhouse Potato Salad in an airtight container in the refrigerator for up to 4 days.*Do not freeze, as the texture of the potatoes and dressing may change.*Serve cold or let sit at room temperature for 15 minutes before serving.

FAQs

Can I make this potato salad ahead of time?

Yes, it’s actually better when made a few hours ahead so the flavors can meld.

Should I peel the potatoes?

Peeling is optional—red potatoes with skins on can add extra texture and color.

Can I use a different kind of mustard?

Yes, whole grain or yellow mustard can be used based on your taste preference.

Is this salad served warm or cold?

It’s traditionally served cold, but can also be enjoyed at room temperature.

Can I make this salad vegetarian?

Yes, simply omit the bacon or use a plant-based alternative.

What type of potatoes work best?

Waxy potatoes like red or Yukon gold hold their shape well, but russets give a fluffier texture.

How can I make it spicier?

Add a pinch of cayenne, hot sauce, or diced jalapeños.

Is this gluten-free?

Yes, as long as all individual ingredients (like bacon and mustard) are gluten-free.

What’s the best way to cook the bacon?

Bake it in the oven or cook in a skillet until crispy, then crumble.

Can I double the recipe?

Absolutely—perfect for large gatherings and potlucks.

Conclusion

Steakhouse Potato Salad brings bold, comforting flavors to your table with minimal effort. Whether paired with a juicy steak, grilled chicken, or served as a standalone side, it’s guaranteed to satisfy. With customizable ingredients and easy prep, it’s a versatile recipe you’ll reach for all summer long.

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