Steakhouse Potato Salad tastes rich, tangy, and smoky, with all the big flavors you expect next to a perfectly cooked steak. It works for busy weeknights and backyard cookouts alike, and you can pull it together in about 45 minutes, including chill time. I tested versions of this recipe so many times that my neighbors started “checking in” right around dinnertime with suspiciously empty plates.
Why You Should Try This Steakhouse Potato Salad
This steakhouse potato salad packs tender potatoes, crispy bacon, sharp cheddar, and a creamy, tangy dressing that hits every craving. It tastes like a loaded baked potato met your favorite deli salad and decided to show off.
You can prep it ahead, chill it, and serve it straight from the fridge, which makes it perfect for cookouts, potlucks, and weeknight steak dinners. The flavors actually improve as it rests, so the leftovers taste even better the next day.
“This tastes like the best steakhouse side dish in one bowl, and I caught my family eating it straight from the fridge with a spoon. ★★★★★”
Ingredients You’ll Need
Potatoes
- 2 pounds baby Yukon Gold potatoes, scrubbed
- Their creamy texture holds shape without turning mushy.
- You can use red potatoes instead; avoid russets since they break down too much.
Dressing
- 3/4 cup mayonnaise
- Use a full-fat mayo like Duke’s or Hellmann’s for best flavor.
- 1/3 cup sour cream
- Greek yogurt works if you want a lighter option.
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared horseradish (optional but very “steakhouse”)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Mix-ins
- 6 slices thick-cut bacon, cooked crisp and crumbled
- Pre-cooked bacon bits from the store work in a pinch; choose real bacon, not imitation.
- 1 cup shredded sharp cheddar cheese
- 3 green onions, thinly sliced (white and green parts)
- 1/3 cup finely diced red onion
- 1/3 cup chopped dill pickles or pickle relish
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives (optional but tasty)
Optional steakhouse-style add-ins
- 2 hard-boiled eggs, chopped
- 1/4 teaspoon cayenne pepper for a little heat
- Extra smoked paprika for garnish
Equipment
- Large pot for boiling potatoes
- Colander
- Large mixing bowl
- Small bowl for dressing
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Tips & Tricks
- Cut potatoes into even, bite-size chunks so they cook at the same rate.
- Start potatoes in cold, salted water so they cook evenly and season from the inside.
- Cook potatoes until just fork tender; stop before they crumble.
- Toss warm potatoes with a few spoonfuls of dressing so they soak up flavor.
- Chill the salad at least 30 minutes before serving so the flavors blend.
- Keep some bacon, cheese, and herbs aside for garnish so the bowl looks fresh and loaded.
- Taste right before serving and adjust salt, pepper, or vinegar if the flavors need a little boost.
- Use a rubber spatula and fold gently so the potatoes keep their shape.
- If the salad thickens in the fridge, stir in a spoonful of mayo or sour cream to loosen it.
- Pack it in a shallow container so it chills faster and stays safe for picnics.
How to Make Steakhouse Potato Salad
Step 1: Cook the potatoes
Rinse the baby Yukon Gold potatoes and cut them into 1 to 1 1/2 inch chunks. Add them to a large pot and cover with cold water by about an inch. Season the water generously with salt, then bring it to a gentle boil over medium-high heat.
Reduce the heat to maintain a steady simmer and cook the potatoes for 10 to 15 minutes, until a fork slides in with slight resistance. Drain the potatoes in a colander and let steam escape for 5 minutes so excess moisture evaporates. Spread them out a bit so they cool faster, then transfer to a large mixing bowl.
Step 2: Cook the bacon and prep the mix-ins
While the potatoes cook, place the bacon in a skillet over medium heat. Cook until crisp, turning as needed, then transfer to a paper towel lined plate and crumble once cool enough to handle. If you use pre-cooked bacon, warm it slightly in a dry skillet to wake up the flavor.
Chop the green onions, red onion, pickles, parsley, and chives. Shred the cheddar cheese if you use a block; it melts and tastes better than pre-shredded, but bagged cheese still works fine. Chop the hard-boiled eggs if you include them.
Step 3: Mix the steakhouse dressing
In a small bowl, add mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, Worcestershire sauce, and horseradish. Whisk until smooth and creamy. Add salt, pepper, smoked paprika, garlic powder, and onion powder.
Whisk again until everything blends and the dressing looks thick but pourable. Taste and adjust seasoning with a pinch more salt, pepper, or vinegar. The flavor should taste slightly bold and tangy, since it will mellow once it coats the potatoes.
Step 4: Dress the warm potatoes
Spoon about one third of the dressing over the warm potatoes in the large bowl. Gently fold with a spatula so the potatoes absorb that first layer of flavor. This step gives the salad that steakhouse depth instead of bland potatoes under a heavy sauce.
Let the potatoes sit for 5 to 10 minutes while they cool a bit more. They should feel warm, not hot, before you add the cheese and eggs so they do not melt or overcook.
Step 5: Add the mix-ins
Add crumbled bacon, shredded cheddar, green onions, red onion, pickles, parsley, chives, and chopped eggs to the bowl. Pour in most of the remaining dressing, holding back a few spoonfuls. Fold everything together gently until the potatoes look coated and the mix-ins spread evenly.
Check the texture and add the last bit of dressing if the salad looks dry. Taste and adjust seasoning with more salt, pepper, or smoked paprika. The salad should taste creamy, tangy, and a little smoky from the bacon and paprika.
Step 6: Chill and garnish
Cover the bowl and chill the steakhouse potato salad for at least 30 minutes, and up to 24 hours. Right before serving, give it a gentle stir. Top with extra bacon, cheddar, green onions, and a light sprinkle of smoked paprika so it looks like a loaded baked potato in salad form.
Serve it cold or at cool room temperature next to your favorite grilled meats or veggie mains. Watch how fast it disappears and decide if you want to double the batch next time.
What to Serve with Steakhouse Potato Salad
This steakhouse potato salad pairs perfectly with grilled steak, burgers, or chicken from the backyard grill. It also tastes great with barbecue ribs, pulled pork, or simple grilled sausages. Add a crisp green salad, grilled corn on the cob, or roasted vegetables to round out the plate. For a lighter meal, serve it with grilled portobello mushrooms or a big platter of sliced tomatoes and cucumbers.
Storage Options
- Store leftover steakhouse potato salad in an airtight container in the fridge for up to 3 to 4 days.
- Stir before serving and add a spoonful of mayo or sour cream if it thickened in the fridge.
- Avoid freezing, since the potatoes and dressing change texture and turn grainy.
- Keep the salad chilled and avoid leaving it at room temperature longer than 2 hours, or 1 hour on very hot days.
Steakhouse Potato Salad
Ingredients
Instructions
- Add the cut baby Yukon Gold potatoes to a large pot and cover with cold water by about 1 inch. Season the water generously with salt.
- Bring to a gentle boil over medium-high heat, then reduce to a steady simmer and cook for 10 to 15 minutes, until a fork slides in with slight resistance.
- Drain the potatoes in a colander and let them steam for about 5 minutes so excess moisture evaporates, then transfer to a large mixing bowl.
- While the potatoes cook, place the bacon in a skillet over medium heat and cook until crisp, turning as needed. Transfer to a paper towel-lined plate and crumble once cool enough to handle.
- Slice the green onions, finely dice the red onion, chop the dill pickles, parsley, and chives, and shred the cheddar cheese if not using pre-shredded. Chop the hard-boiled eggs if using.
- In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, Worcestershire sauce, and horseradish (if using) until smooth and creamy.
- Add the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Whisk again until the dressing is thick but pourable. Taste and adjust seasoning as needed.
- Spoon about one-third of the dressing over the warm potatoes in the large bowl.
- Gently fold with a spatula so the potatoes are lightly coated and can absorb the flavor. Let sit for 5 to 10 minutes until the potatoes are warm but not hot.
- Add the crumbled bacon, shredded cheddar, green onions, red onion, chopped pickles, parsley, chives, and chopped eggs (if using) to the bowl with the potatoes.
- Pour in most of the remaining dressing, reserving a few spoonfuls, and gently fold until everything is evenly coated. Add the remaining dressing if the salad looks dry and adjust seasoning with more salt, pepper, or smoked paprika to taste.
- Cover the bowl and chill the potato salad for at least 30 minutes, or up to 24 hours, to let the flavors blend.
- Before serving, stir gently and garnish with extra bacon, cheddar, green onions, and a light sprinkle of smoked paprika. Serve cold or at cool room temperature alongside grilled meats or veggie mains.
Notes
Approximate per serving (1/8 of recipe, made with bacon, cheese, and eggs): 420 calories; fat 30 g; saturated fat 9 g; carbohydrates 27 g; fiber 3 g; sugars 3 g; protein 10 g; sodium 780 mg. Values will vary based on exact ingredients, brands, optional add-ins, and portion size.
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