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This steakhouse potato salad is anything but ordinary. It’s a creamy, flavor-packed side dish that brings the best of a classic steakhouse experience right to your table. With tender potatoes bathed in a tangy, luscious dressing, plus crispy bacon and sharp cheddar cheese, this salad is perfect for family dinners, barbecues, or potlucks where you want to impress without spending hours in the kitchen.
I first made this recipe at a summer barbecue, and it quickly became my go-to dish because everyone kept asking for seconds. It’s that good.
Ingredients
- Two pounds baby potatoes: tender and creamy with just the right texture to hold the dressing
- One cup sour cream: adds a tangy creaminess that keeps the salad light yet indulgent
- Half a cup mayonnaise: makes the dressing luxuriously smooth and rich
- One tablespoon Dijon mustard: for a subtle tang that lifts all the flavors
- One teaspoon garlic powder: gives a savory depth that complements the potatoes perfectly
- One teaspoon onion powder: provides a gentle sweetness and complexity to the mix
- Half a teaspoon smoked paprika: a hint of smokiness that evokes the steakhouse vibe
- Quarter cup chopped fresh chives: fresh and mild onion flavor to finish the dish
- Half a cup crumbled bacon: crispy and savory, the bacon adds a satisfying crunch
- Salt and pepper to taste: essential to bring all the flavors together
Ingredients
When picking potatoes, look for baby or new potatoes that feel firm and have smooth skin. Fresh chives should be vibrant green with no wilting for the best flavor.
Step-by-Step Instructions
- Boil the Potatoes:
- Start by washing your baby potatoes under cold running water to remove any dirt. Fill a large pot with water so the potatoes are covered by about one inch. Add a generous pinch of salt to the water. Bring the pot to a rolling boil over high heat, then reduce to a simmer. Cook the potatoes until you can easily pierce them with a fork, about 15 to 20 minutes. This ensures they are perfectly tender but not falling apart.
- Drain and Cool:
- Drain the potatoes in a colander and spread them out on a baking sheet or plate to cool for at least 10 minutes. Cooling the potatoes prevents the dressing from becoming watery and keeps the salad’s texture intact.
- Prepare the Dressing:
- While the potatoes cool, combine the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper in a mixing bowl. Whisk everything together until the dressing is silky smooth and well blended.
- Chop and Combine:
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces. Add them to the bowl with the dressing, then fold in the chopped chives and crumbled bacon. Gently toss everything together with a spatula taking care not to mash the potatoes.
- Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate the salad for at least one hour. Chilling allows the flavors to meld beautifully. Before serving, taste and add more salt or pepper if needed.
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Fresh chives are one of my favorite ingredients here, they add a sharp but delicate freshness that brightens the creamy dressing. One family barbecue, my aunt called dibs on the entire bowl because of those fresh herbs. It really makes the salad pop.
Storage Tips
Store leftover potato salad in an airtight container in the refrigerator for up to three days. Give it a good stir before serving again because the dressing may settle. Avoid freezing, as this salad loses its creamy texture when thawed.
Ingredient Substitutions
If you want a lighter dressing, swap out half the mayonnaise for Greek yogurt. To keep it vegan, use vegan mayo and replace bacon with crispy roasted chickpeas or smoked tempeh. Feel free to experiment with fresh herbs such as parsley or dill if chives aren’t available. Adding finely chopped pickles or relish can give a pleasant tang and crunch.
Serving Suggestions
Serve this potato salad alongside grilled steaks or barbecued chicken for a hearty meal. It also pairs perfectly with burgers or even a fresh green salad to add some brightness. For drinks, a glass of chilled iced tea or lemonade complements the creamy richness beautifully.
Cultural Context
Potato salad is a staple in American cookouts and family gatherings, but the steakhouse version adds an extra layer of indulgence with smoky and sharp flavors. It harks back to classic American diners and upscale steakhouses alike, where sides are just as important as the main course.
Pro Tips
- Choose potatoes of uniform size to ensure even cooking
- Allow potatoes to fully cool before adding dressing to prevent a watery salad
- Fold ingredients gently to keep the potatoes intact and maintain a nice texture
Commonly Asked Questions
- → What potatoes work best for this dish?
Baby potatoes or Yukon Golds are ideal for their tender, creamy texture after boiling.
- → Can I prepare this dish in advance?
Yes, letting it chill at least an hour allows the flavors to fully develop, making it great for ahead-of-time prep.
- → How do I keep the potatoes from becoming mushy?
Cool the boiled potatoes completely before mixing with the dressing and fold gently to maintain texture.
- → What adds the smokiness in this dish?
Smoked paprika and crispy bacon contribute a subtle smoky flavor that enhances the overall profile.
- → Are there good substitutions for sour cream and bacon?
Greek yogurt can replace sour cream for a lighter touch, and crispy chickpeas or skipping bacon work for plant-based options.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to 3 days, stirring gently before serving.