Dinner

Steakhouse Potato Salad Recipe

ByJulian Dempsey December 28, 2025December 28, 2025

Introduction

This Steakhouse Potato Salad is a creamy, flavorful side dish perfect for barbecues or family dinners. With tender potatoes, crispy bacon, and a tangy dressing, it’s a delicious twist on the classic potato salad.

A white bowl filled with small baby potatoes covered in a creamy white dressing, sprinkled with bright orange shredded cheddar cheese and chopped green chives. There are crumbled bits of cooked bacon and ground meat scattered evenly on top, adding a reddish-brown texture. A spoon is lifting a scoop from the bowl, holding one whole potato coated with the creamy dressing and topped with cheese, bacon, and chives. The bowl sits on a gray cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs baby potatoes (or Yukon Gold potatoes, halved)
6 slices bacon (cooked and crumbled)
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper (to taste)
1/4 cup fresh chives (chopped, for garnish)
1/4 cup shredded cheddar cheese (optional)

Instructions

Step 1: In a large pot, bring salted water to a boil. Add the baby potatoes and cook for about 15–20 minutes, or until they are fork-tender. Drain and let cool slightly.
Step 2: In a large bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth.
Step 3: Once the potatoes are cool enough to handle, cut them into bite-sized pieces and add them to the dressing. Gently fold in the crumbled bacon and shredded cheddar cheese if using.
Step 4: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with fresh chives. Serve chilled or at room temperature.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite.
For extra smokiness, grill the bacon instead of frying it.
Add chopped hard-boiled eggs for added protein and richness.
Swap smoked paprika for regular paprika if you prefer less smokiness.
If you like a bit of heat, stir in a dash of hot sauce or cayenne pepper.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled or at room temperature. Avoid freezing, as the texture may change.

How to Serve

A white bowl filled with halved small yellow potatoes covered in a creamy white sauce mixed evenly throughout, topped with bright orange shredded cheddar cheese scattered on top, crispy small pieces of browned bacon, finely chopped fresh green chives spread over the whole dish, and small crumbled browned sausage pieces layered on top; a spoon lifts a portion showing a potato half on it with cream sauce, cheese, chives, bacon, and sausage; the bowl sits on a grey cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, making it a few hours ahead or even the day before helps the flavors develop. Just keep it refrigerated until ready to serve.

What type of potatoes work best?

Baby potatoes or Yukon Gold potatoes are ideal because they hold their shape well after cooking and have a creamy texture that pairs perfectly with the dressing.