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Steakhouse Potato Salad is a creamy loaded version of classic potato salad. Soft red potatoes are smothered in a creamy dijon mustard dressing and then it’s loaded with all the steakhouse mix-ins like bacon, shredded cheese, onion, and dill pickles. This potato salad is the best side dish recipe for any gathering, potluck, BBQ, or summertime picnic.
Steakhouse Potato Salad Recipe (Loaded Potato Salad)
This loaded steakhouse potato salad is one of my favorite recipes for a BBQ, gathering, or as a side for a picnic. It’s so creamy and loaded with flavor! Soft, tender chunks of red potato gets mixed with dill pickles, bacon, cheddar cheese, onion, and fresh herbs like parsley and chives. Everything gets smothered in a creamy dressing which compliments all the flavors and textures perfectly.
It goes great with any grilled meat, wraps or sandwiches, or it makes for a crowd favorite at a potluck or gathering as a delicious and hearty side dish.
Ingredients Needed
- Red Potatoes : Scrub and clean the red potatoes and then cube into bite-size pieces. You can leave the potato cubes as large, or as small as you prefer, but just note that the cook time will change depending on how large or small they are. Use regular sized red potatoes that have been cubed or use small red potatoes (baby potatoes) and cut them in half.
- Mayonnaise : For the best flavor and thick creamy texture I always recommend using full-fat mayonnaise, but of course, lite mayo can also be used with great results.
- Sour Cream
- Dijon Mustard
- Finely Chopped Red Onion
- Crumbled Cooked Bacon : You will need 5 strips of bacon that have been cooked and crumbled. You could also use bacon bits or microwaveable bacon in place of the bacon strips.
- Shredded Cheddar Cheese
- Chopped Fresh Parsley
- Chopped Dill Pickles
- Apple Cider Vinegar
- Kosher Salt & Black Pepper
- Chopped Chives : This is an optional garnish but I recommend using it as chives (or green onions) add a punch of flavor and some pretty green color.
How To Make A Steakhouse Style Potato Salad (Printable Recipe Card)
Place potatoes into a large pot and cover the potatoes with cold water. Bring to a boil, over medium-high heat, once boiling cook for 10-15 minutes or until they are fork tender. Drain in a colander and let the potatoes cool to room temperature.
In a large bowl, mix together the mayonnaise, sour cream, dijon mustard, and apple cider vinegar until combined and creamy. Add the cooled cooked potatoes, red onion, bacon, shredded cheese, parsley, and dill pickles to the bowl. Stir together gently until combined well. Season with salt and pepper as needed.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving so the flavors can blend. Garnish with chopped chives or sliced green onions before serving.
Can I Make Any Substitutions?
There are several ways to switch up this potato salad if wanted. Here are some ideas to get you started and some ideas of changes that could work out well depending on your preference.
- Red Potatoes : Although red potatoes are the preferred potato for a potato salad – other potatoes that would work just fine are Yukon Golds or new potatoes. I do not recommend using russet or Idaho potatoes because they break down too much while boiling which will end up with a soft &. mushy texture.
- Mayonnaise & Sour Cream : For a healthier option you can use Greek yogurt or avocado mayonnaise – just note that the flavor of the potato salad will be different if using plain Greek yogurt. Reduced-fat or light mayonnaise can also be used. If you prefer the taste of Miracle Whip, substitute the mayonnaise for Miracle Whip or the lighter version of it.
- Dijon Mustard : Yellow mustard, honey mustard, spicy mustard, or stone ground mustard can be used as alternatives.
- Apple Cider Vinegar : White wine vinegar, red wine vinegar, or lemon juice can be used in its place.
What Should I Serve With Potato Salad?
- Grilled Meats : Steakhouse potato salad is a classic accompaniment to grilled steak, chicken, pork chops, or burgers. The creamy texture complements the smoky flavor of the grill.
- Barbecue Favorites : Serve alongside barbecue ribs, pulled pork, or brisket. The tangy and creamy salad balances the rich, savory flavors of BBQ dishes.
- Seafood : Pair with grilled or baked salmon, shrimp skewers, or a seafood boil.
- Sandwiches and Wraps : Potato salad is an excellent side for picnic-style sandwiches, chicken salad croissants, wraps, paninis, adding a flavorful and satisfying element to a simple lunch.
Recipe FAQ’s
Can I Make Steakhouse Potato Salad Ahead of Time?
Yes, it’s actually recommended to make it in advance. You can prepare it up to a day ahead of time to allow the flavors to blend together. Give the potato salad a good stir before serving it and add additional mayonnaise or sour cream if needed. Even a splash of milk works to moisten everything back up. The potatoes will soak up most of the creamy dressing the longer it sits in the fridge.
How Can I Make Potato Salad Creamier?
If you prefer a creamier texture in the potato salad, you can add more sour cream and/or mayonnaise as needed. Make sure you adjust the quantities gradually and taste as you go to ensure you achieve the desired creaminess without overpowering the other flavors.
Should I Peel The Potatoes For A Potato Salad?
This is up to personal preference. Some people peel the potato skin off while others scrub it well and leave the skin on. Either way works when making a potato salad. I tend to prefer to peel about half of the skin off of the potato, so I end up with some skin and some potato chunks with no potato peel on them. If leaving the potato skin on then I recommend making sure it’s washed and scrubbed well to get all the dirt off.
What Are The Best Potatoes To Use For Potato Salad?
Waxy thin-skinned potatoes, like red potatoes, are the best ones to use for potato salad because they contain the least amount of starch and retain their shape well when boiled. Thin skins also mean that peeling is optional if you’re short on time or just prefer a more rustic potato salad. In between potatoes are Yukon Golds or white potatoes, they have more starch than red potatoes (waxy potatoes) but will generally hold up just fine to boiling. It’s best to stay away from starchy, thick-skinned potatoes like russet potatoes because they will break down and turn to mush during the boiling process.
More Summertime Picnic Side Dishes
- The Best Bean Salad
- Shrimp Macaroni Salad
- Deviled Egg Pasta Salad
- Watergate Salad
- Marshmallow Cherry Fluff
- BBQ Baked Beans
- Ranch Pasta Salad
- Coleslaw Pasta Salad
Steakhouse Potato Salad
Ingredients
- 2 pounds red potatoes (washed & cubed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 1 small red onion finely chopped
- 5 crispy cooked bacon strips crumbled
- 1 cup shredded cheddar cheese (mild, medium, or sharp cheddar)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
- salt & black pepper (to taste)
- chopped chives or sliced green onions (optional garnish)
Instructions
- Place potatoes into a large pot and cover the potatoes with cold water. Bring to a boil, over medium-high heat, once boiling cook for 10-15 minutes or until they are fork tender. Drain in a colander and let the potatoes cool to room temperature. * You can peel the potato skin off or leave it on – either way works fine!2 pounds red potatoes
- In a large bowl, mix together the mayonnaise, sour cream, dijon mustard, and apple cider vinegar until combined and creamy. Add the cooled cooked potatoes, red onion, bacon, shredded cheese, parsley, and dill pickles to the bowl. Stir together gently until combined well. Season with salt and pepper as needed.1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons apple cider vinegar, 2 tablespoons dijon mustard
- Add the cooled cooked potatoes, red onion, bacon, shredded cheese, parsley, and dill pickles to the bowl. Stir together gently until combined well. Season with salt and pepper as needed.1 small red onion, 5 crispy cooked bacon strips, 1 cup shredded cheddar cheese, 1/4 cup chopped fresh parsley, 1/4 cup chopped dill pickles, salt & black pepper
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving so the flavors can blend. Garnish with chopped chives or sliced green onions before serving. * I don't recommend refrigerating this for longer than 1-4 hours before serving as the potatoes will soak up the creamy dressing and the potato salad won't be as creamy. You can always add more mayonnaise to moisten it back up from the fridge.chopped chives or sliced green onions
Nutrition
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