Steakhouse Potato Salad Recipe
A rich and creamy twist on the classic potato salad, this Steakhouse-style version features tender potatoes, crispy bacon, sharp cheddar, tangy sour cream, and a pop of chives. It’s everything you love about a loaded baked potato—turned into a hearty, crowd-pleasing salad. Perfect for barbecues, cookouts, picnics, or steak night sides.
Equipment
- Large pot (for boiling potatoes)
- Strainer or colander
- Mixing bowls
- Cutting board & sharp knife
- Rubber spatula or large spoon
- Measuring cups & spoons
- Frying pan (for bacon)
Ingredients
- 2 lbs Yukon Gold or red potatoes, diced into bite-size chunks
- 1 cup sour cream
- ½ cup mayonnaise
- 6 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- ½ cup chopped green onions or chives
- 1 tablespoon Dijon or yellow mustard (optional)
- 1 tsp garlic powder
- Salt and black pepper, to taste
- Chopped parsley, for garnish (optional)
Instructions
Boil the Potatoes
- Place the diced potatoes in a large pot. Cover with cold salted water and bring to a boil. Cook for 10–12 minutes or until fork-tender but not falling apart. Drain and let cool completely.
Cook the Bacon
- In a skillet, cook bacon until crispy. Transfer to paper towels to drain, then crumble when cool.
Mix the Dressing
- In a large mixing bowl, combine sour cream, mayonnaise, mustard (if using), garlic powder, salt, and pepper. Mix until smooth and creamy.
Assemble the Salad
- Gently fold the cooled potatoes into the dressing. Add cheddar, bacon, and green onions. Stir until everything is well coated.
Chill and Serve
- For best flavor, refrigerate for at least 1–2 hours before serving. Garnish with parsley or extra bacon/cheddar if desired.
Notes
- Make Ahead: Salad can be made up to 24 hours in advance and stored in the fridge. Flavors improve overnight.
- Add-Ins: Try chopped hard-boiled eggs, roasted garlic, or horseradish for extra kick.
- Dairy-Free Option: Swap sour cream and cheddar with vegan alternatives.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.
- Potato Tip: Do not overboil! You want firm chunks that hold their shape.