If you’ve been searching high and low for that perfect potato salad that feels straight out of your favorite steakhouse, look no further. This Steakhouse Potato Salad Recipe combines creamy, tangy, and smoky flavors in a way that transforms simple potatoes into a truly unforgettable side dish. From perfectly cooked Yukon Gold potatoes to crispy bacon and a luscious dressing featuring mayonnaise, sour cream, and Dijon mustard, every bite captures the kind of comfort and elegance you want beside a juicy steak or during a backyard cookout. Trust me, once you make this, it will quickly become your go-to classic.
Ingredients You’ll Need
Gathering the right ingredients is all about balance—each plays a crucial role in building the taste, texture, and visual appeal of this salad. These uncomplicated yet flavorful components make the process straightforward but the result nothing short of remarkable.
- Yukon Gold potatoes: Their creamy texture and buttery flavor hold up beautifully when cooked, making them ideal for potato salad.
- Thick-cut bacon: Offers a smoky crunch that adds depth and a savory contrast to the creamy dressing.
- Mayonnaise: Provides a rich, silky base that binds everything together with a mild tang.
- Sour cream: Adds subtle creaminess and light tartness that lifts the overall flavor.
- Dijon mustard: Brings a gentle heat and brightness, balancing the richness perfectly.
- Fresh chives: Impart a mild oniony freshness and beautiful green flecks that enhance visual appeal.
- Red onion: Adds a sharper, zesty bite and a touch of color to each forkful.
- Salt and freshly ground black pepper: Essential seasonings that elevate and unify all the flavors.
How to Make Steakhouse Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing your cubed Yukon Gold potatoes in a large pot, covering them with cold salted water, and bringing it all to a gentle boil. Cooking the potatoes until fork-tender, about 20 minutes, ensures they have just the right softness to soak up the dressing without falling apart. Once done, drain them and let them cool slightly to avoid wilting the other ingredients.
Step 2: Prepare the Bacon
While the potatoes are cooking, crisp up the chopped thick-cut bacon in a skillet over medium heat. This process takes about 7 to 8 minutes and transforms the bacon into the perfect crunchy, smoky addition. Once crispy, transfer the bacon to a paper towel-lined plate to drain excess fat, so it stays delightfully crisp in your salad.
Step 3: Make the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and freshly ground black pepper until you have a smooth and creamy dressing. This combination is what truly sets apart this Steakhouse Potato Salad Recipe, giving it that perfect tangy and rich flavor that clings to every potato cube.
Step 4: Combine All Ingredients
Gently add the cooked potatoes, crispy bacon, fresh chives, and chopped red onion to the bowl with your dressing. Use a gentle folding motion to toss everything together, making sure each potato cube gets evenly coated without breaking them up. This careful mixing keeps the salad’s texture perfect and ready to impress.
Step 5: Chill to Perfection
Cover your salad and refrigerate it for at least 30 minutes before serving. This little wait allows all the flavors to meld beautifully, making every bite even more delicious. If you like, sprinkle some extra chopped chives on top as a fresh garnish right before serving.
How to Serve Steakhouse Potato Salad Recipe
Garnishes
For serving, don’t be shy with garnishes! A sprinkle of fresh chives or even a dash of smoked paprika can add a lovely pop of color and an extra layer of aroma that makes your Steakhouse Potato Salad Recipe downright irresistible. The little extras elevate the dish visually and complement the flavors perfectly.
Side Dishes
This potato salad pairs wonderfully with grilled steaks, barbecued ribs, or even a simply roasted chicken. Its creamy, tangy, and smoky notes act as a fantastic counterpoint to rich or charred meats, making it a star alongside your favorite hearty main dishes. Add a crisp green salad and some fresh rolls, and you’ve got a meal that feels both elegant and ready for any casual gathering.
Creative Ways to Present
To make your presentation pop, consider serving this salad in a rustic wooden bowl or a vibrant ceramic dish to bring out the colors and textures of the ingredients. You can also portion it into individual small ramekins or mason jars for picnic-style serving—that way, everyone enjoys a perfectly plated portion of this delightful Steakhouse Potato Salad Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover potato salad should be transferred into an airtight container and refrigerated promptly. It will keep well for up to three days while maintaining its flavor and texture, making it a convenient make-ahead dish for busy days or unexpected guests.
Freezing
While tempting, freezing potato salad is generally not recommended due to the mayonnaise and sour cream base, which can separate and become watery when thawed. It’s best to enjoy this salad fresh or within a few days of preparation.
Reheating
This salad is traditionally served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmer, bring it to room temperature by letting it sit out for about 20 minutes before serving—this helps all the flavors shine without compromising the creamy texture.
FAQs
Can I use red potatoes instead of Yukon Gold?
Absolutely! Red potatoes work well because they hold their shape, but Yukon Gold potatoes have a creamier texture that many find ideal for this salad. Both will yield delicious results.
Is there a substitute for bacon in this recipe?
If you prefer a vegetarian version, try crispy smoked tempeh or mushrooms seasoned with smoked paprika to mimic the smoky flavor and provide a satisfying texture.
How long can I prepare this salad in advance?
You can prepare the salad up to a day ahead and refrigerate it to let the flavors develop even more. Just be sure to give it a gentle stir before serving as ingredients may settle.
Can I add other herbs or vegetables?
Definitely! Fresh parsley, dill, or even some diced celery add interesting flavors and crunch. Feel free to experiment to make the salad your own.
What type of mustard works best for this recipe?
Dijon mustard has the ideal sharpness and smooth texture to complement the creamy dressing, but whole grain mustard can add a nice bit of texture and subtle flavor variation if you prefer.
Final Thoughts
There is something so comforting and satisfying about a well-made potato salad, especially one with the bold, smoky, and tangy flavors of this Steakhouse Potato Salad Recipe. Whether you’re serving it at a summer barbecue, holiday dinner, or just a weeknight family meal, it’s a timeless side that brings everyone together. Give it a try—you might find yourself making it again and again.
Print
Steakhouse Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Steakhouse Potato Salad is a creamy, flavorful side dish featuring tender Yukon Gold potatoes, crispy thick-cut bacon, tangy Dijon mustard, and fresh chives. Perfectly dressed with a mayo and sour cream blend, this potato salad brings a hearty and savory touch ideal for summer barbecues or robust steak dinners.
Ingredients
Potatoes and Bacon
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 4 slices thick-cut bacon, chopped
Dressing and Mix-ins
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup chopped fresh chives
- 1/4 cup chopped red onion
- Salt and freshly ground black pepper to taste
Instructions
- Cook Potatoes: Place the cubed Yukon Gold potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until the potatoes are fork-tender, about 20 minutes. Drain the potatoes and let them cool slightly.
- Cook Bacon: While the potatoes are cooking, cook the chopped thick-cut bacon in a skillet over medium heat until crispy, around 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and freshly ground black pepper until the mixture is smooth and well combined.
- Combine Ingredients: Add the cooked and slightly cooled potatoes, crispy bacon, chopped fresh chives, and red onion to the bowl with the dressing. Gently toss everything together until the potatoes are evenly coated with the creamy dressing.
- Chill and Serve: Cover the potato salad and refrigerate it for at least 30 minutes before serving to allow the flavors to meld. Optionally, garnish with extra chopped chives before serving.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape.
- For best flavor, cook bacon until crispy and drain well to avoid greasy salad.
- Adjust salt and pepper according to taste preferences.
- Refrigerate the salad to let flavors develop and for serving chilled, which enhances the taste.
- Optional garnish with extra chives adds a fresh, mild onion flavor and color contrast.
