Description
This Steakhouse Potato Salad is a creamy, flavorful side dish featuring tender baby potatoes tossed in a rich dressing of sour cream, mayonnaise, Dijon mustard, and smoked paprika, complemented by crispy bacon, cheddar cheese, and fresh chives. Perfectly chilled and bursting with classic steakhouse flavors, this salad makes a delightful accompaniment to grilled meats or as a standalone treat.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes (or Yukon Gold potatoes, halved)
Dressing
- 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)
Add-ins & Garnish
- 6 slices bacon, cooked and crumbled
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup fresh chives, chopped (for garnish)
Instructions
- Cook the Potatoes: 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 the potatoes and let them cool slightly so they can be easily handled.
- Prepare the Dressing: In a large bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir the mixture until it is smooth and well blended.
- Combine Ingredients: Once the potatoes have cooled enough to handle, cut them into bite-sized pieces. Add the potatoes to the dressing bowl and gently fold in the crumbled bacon and the shredded cheddar cheese if using, ensuring everything is evenly coated without breaking the potatoes.
- Chill and Serve: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, garnish the salad with the freshly chopped chives. Serve chilled or at room temperature for the best taste experience.
Notes
- You can substitute baby potatoes with Yukon Gold or red potatoes if preferred.
- For a vegetarian version, omit bacon and cheddar cheese or substitute with vegetarian-friendly ingredients.
- The salad can be made a day ahead and kept refrigerated; flavors improve over time.
- Adjust seasoning with salt and pepper to taste before serving.
- Optional cheddar cheese adds a rich, sharp contrast but can be omitted for a lighter salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Steakhouse potato salad, creamy potato salad, bacon potato salad, easy side dish, picnic potato salad
