Steakhouse Potato Salad – 7 Ingredients, Big Flavor

If there’s one dish that never fails to bring people together, it’s a big bowl of creamy, hearty potato salad. And this Steakhouse Potato Salad? Oh, it’s the VIP of side dishes. Perfectly tender potatoes, crispy bacon, and a tangy, creamy dressing that will make you want to lick the spoon (no judgment here). It’s the kind of recipe that makes weeknight dinners feel special and backyard barbecues unforgettable.

Whether you’re feeding your family after a busy day or showing up to a potluck where you must impress, this salad is your secret weapon.

Why You’ll Love This Steakhouse Potato Salad

• Big, bold flavor in every bite. Creamy dressing, smoky bacon, tangy Dijon, and a hint of apple cider vinegar make this salad anything but boring.
• A texture lover’s dream. Fluffy potatoes, crunchy celery, and crisp bacon come together for the perfect bite.
• Make-ahead friendly. The flavors get even better as it chills, so you can prep it hours before the big meal.
• Crowd-pleaser approved. This is one of those dishes that vanishes fast at parties—everyone will want seconds.
• Easy enough for a weeknight. No fancy techniques, no stress—just simple steps and amazing results.

Ingredients You’ll Need

Here’s what goes into this easy and delicious salad:

For the Salad

• Russet potatoes – Fluffy, soft, and perfect for soaking up all that dressing.
• Hard-boiled eggs – For that creamy, rich bite in every spoonful.
• Celery stalks – Crunchy, fresh, and adds the best texture.
• Red onion – A little sharpness and a pop of color.
• Cooked bacon – Smoky, salty, and so good.
• Fresh chives – Mild, onion-like flavor that ties it all together.

For the Dressing

• Mayonnaise – The creamy base we all know and love.
• Sour cream – Adds a nice tang to balance things out.
• Dijon mustard – A little zip, a lot of flavor.
• Apple cider vinegar – Brightens up the entire dish.
• Salt and black pepper – Makes every flavor shine.
• Garlic powder – A subtle, savory background note.
• Paprika – Adds color and a sweet smokiness.

How to Make Steakhouse Potato Salad

Making this salad couldn’t be easier, and it’s almost impossible to mess up. Each step is simple and approachable, so even if you’re not the most confident cook, you’ll end up with a dish that tastes like it came straight from your favorite steakhouse.

1. Boil the Potatoes

Start by placing 2 pounds of cubed russet potatoes in a large pot. Cover them with cold salted water—starting with cold water helps the potatoes cook evenly. Bring the water to a boil and let the potatoes cook until tender, about 15-20 minutes. You’ll know they’re ready when a fork slides in without resistance.

2. Mix the Dressing

While your potatoes are cooking, make the dressing. In a medium bowl, whisk together 1 cup mayonnaise, ½ cup sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth and creamy. The Dijon and vinegar add a little tang, while the paprika gives it that gorgeous color.

3. Combine Everything

Drain the potatoes and let them cool slightly—if they’re too hot, the dressing can get runny. In a large mixing bowl, gently toss the cooled potatoes with the chopped hard-boiled eggs, celery, red onion, crumbled bacon, and fresh chives. This combination is what gives the salad that perfect mix of creamy and crunchy textures.

4. Dress and Chill

Pour the dressing over the potato mixture and gently fold it in until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, but if you can, let it chill longer—this gives all the flavors time to mingle and deepen. When ready to serve, give it one last gentle stir and, if you’re feeling fancy, sprinkle extra chives or bacon on top for presentation.

Tips for the Perfect Steakhouse Potato Salad

• Don’t overcook the potatoes. Mushy potatoes = mashed potato salad (not what we’re going for).
• Make it ahead! The flavors get even better as it chills, so it’s perfect for meal prep.
• Add a little crunch. Extra crispy bacon on top right before serving? Chef’s kiss.

This dish became my go-to for family gatherings after my kids begged me to “make that yummy potato thing again.” Now it’s a staple on our table, especially for summer cookouts.

FAQs About Steakhouse Potato Salad

Ready to Dig In?

This Steakhouse Potato Salad is the side dish dreams are made of—creamy, flavorful, and downright irresistible. It’s a recipe you’ll keep coming back to for barbecues, family dinners, and every occasion in between. One bite, and you’ll see why it always disappears first from the table!

What makes it even better is how versatile it is—you can pair it with grilled steak, juicy burgers, or even roasted chicken. Because it tastes best after chilling, you can prep it in advance and free yourself from last-minute stress. Serve it straight from the fridge, or let it sit out for a few minutes to take the chill off—either way, everyone will rave about it.

Next time you need a foolproof crowd-pleaser, make this your go-to. It’s the kind of dish that feels special without any extra fuss, proving that simple ingredients can create something unforgettable.

More Delicious Recipes to Try Next

Looking for more dishes that pair perfectly with this salad? Here are some reader favorites you’ll love:

• Serve it with these juicy One Pan Chicken and Potatoes for an easy weeknight dinner.
• Add some variety to your table with flavorful Crockpot Garlic Parmesan Chicken Pasta.
• For a lighter yet satisfying option, try these fresh and tasty Chicken Fajita Rice Bowls.
• Want a side dish that feels just as hearty? Make these crispy, buttery Garlic Parmesan Smashed Potatoes.

Tried this Steakhouse Potato Salad? Leave a review and let us know how it turned out for you—we’d love to hear your tips and twists! For more mouthwatering recipes and cooking inspiration, be sure to follow us on Pinterest and never miss a new dish to try.

Steakhouse Potato Salad

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• Author: Aneta
• Total Time: 35 minutes
• Yield: 8 servings 1x

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Description

This creamy Steakhouse Potato Salad is packed with tender potatoes, smoky bacon, crunchy celery, red onion, and a tangy dressing. It’s the ultimate side dish for BBQs, potlucks, and family dinners—always a crowd-pleaser!

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Ingredients

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For the Salad:

• 2 lbs russet potatoes, cubed

• 4 hard-boiled eggs, chopped

• 3 celery stalks, diced

• ½ red onion, diced

• 6 slices cooked bacon, crumbled

• ¼ cup fresh chives, chopped

For the Dressing:

• 1 cup mayonnaise

• ½ cup sour cream

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika

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Instructions

1. Boil the Potatoes: Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook 15–20 minutes or until fork-tender. Drain and let cool.

2. Make the Dressing: In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika until smooth.

3. Combine the Salad: In a large bowl, gently mix cooled potatoes, eggs, celery, red onion, bacon, and chives.

4. Add the Dressing: Pour dressing over the potato mixture and fold gently until evenly coated.

5. Chill and Serve: Cover and refrigerate at least 1 hour before serving. Garnish with extra bacon or chives if desired.

Notes

Yukon Gold potatoes can be used instead of russet for a buttery texture.
Make it ahead—this salad tastes even better after chilling for several hours.
For a lighter version, use Greek yogurt instead of sour cream.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Boiling + Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 280 kcal
• Sugar: 3 g
• Sodium: 480 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 85 mg