Steakhouse Potato Salad is a rich, hearty, and flavorful twist on the classic picnic favorite—loaded with tender potatoes, smoky bacon, sharp cheddar, tangy sour cream, and fresh herbs. It’s creamy, savory, and perfectly balanced, just like something you’d order at your favorite steakhouse. This salad pairs beautifully with grilled meats, BBQ, or even a casual weeknight dinner, making it a versatile side dish that always impresses.
Unlike traditional mayonnaise-heavy versions, this steakhouse-inspired recipe combines sour cream, Dijon mustard, and a touch of mayo for a tangy, velvety dressing. The addition of green onions and crispy bacon gives it an irresistible smoky crunch. Every bite is creamy, cheesy, and packed with steakhouse flair—comforting, indulgent, and easy to make ahead of time.
Whether you’re serving it at a summer cookout, family potluck, or alongside a perfectly grilled steak, this potato salad delivers the ideal balance of rustic texture and gourmet flavor.
Key Ingredients & Substitutions
This version of potato salad features all the signature ingredients of a classic steakhouse side, but it’s flexible enough for your personal preferences.
Potatoes: Yukon Gold or red potatoes work best—they hold their shape after cooking and have a creamy texture. Russets can be used but may become too soft.
Bacon: Crispy bacon adds smoky richness. For a lighter version, use turkey bacon or omit and add smoked paprika for flavor.
Sour Cream: Gives the salad its creamy, tangy base. Substitute with Greek yogurt for extra protein and a lighter texture.
Mayonnaise: Adds smoothness and richness to the dressing. Use light mayo or skip entirely for a tangier, sour cream–forward flavor.
Cheddar Cheese: Shredded sharp cheddar brings that steakhouse-style comfort. Try pepper jack for a spicier twist or gouda for mild creaminess.
Green Onions: Provide mild bite and color. You can use chives or finely diced red onions for variation.
Dijon Mustard: Adds depth and balance to the dressing. Yellow mustard works in a pinch, though it’s slightly milder.
Fresh Herbs: Parsley, dill, or chives add freshness and color. Choose your favorite or mix them for variety.
Equipment You’ll Need
- Large pot for boiling potatoes
- Colander
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Skillet (for cooking bacon)
- Wooden spoon or spatula for mixing
Flavor Variations & Add-Ins
- Loaded Potato Style: Add crumbled bacon, green onions, and extra cheese—just like a loaded baked potato.
- Spicy Kick: Mix in a pinch of cayenne pepper or diced jalapeños for heat.
- BBQ Twist: Stir in a tablespoon of BBQ sauce to complement grilled meats.
- Herb Lovers: Add chopped dill, parsley, and tarragon for a bright, fresh finish.
- Smoky Version: Use smoked cheddar or add a dash of smoked paprika to the dressing.
- Vegan Option: Use vegan mayo and coconut yogurt instead of sour cream; skip the bacon or use coconut bacon.
- German-Inspired: Replace mayo and sour cream with warm vinegar dressing and Dijon for a tangy, lighter version.
How to Make Steakhouse Potato Salad
Ingredients You’ll Need:
- 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- 6 slices bacon, cooked crisp and crumbled
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1 cup shredded sharp cheddar cheese
- 1/3 cup chopped green onions
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
How Much Time Will You Need?
Total time: about 35 minutes. You’ll need around 20 minutes to cook the potatoes, 10 minutes to crisp the bacon, and 5 minutes to mix and chill the salad.
Step-by-Step Instructions:
1. Cook the Potatoes
Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10–12 minutes, or until tender but not mushy. Drain and let cool slightly.
2. Cook the Bacon
While the potatoes cook, fry bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to drain. Once cooled, crumble into small pieces and set aside.
3. Prepare the Dressing
In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, vinegar, garlic powder, smoked paprika, salt, and pepper until smooth and well combined.
4. Combine the Salad
Add the cooked potatoes to the dressing while they’re still slightly warm (this helps them absorb flavor). Gently toss to coat. Add bacon, cheddar cheese, and green onions, stirring carefully to avoid mashing the potatoes.
5. Chill and Serve
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with fresh parsley, additional cheese, and a little extra bacon for garnish.
Pro Tips for Best Texture & Taste
For the perfect steakhouse potato salad that’s creamy yet structured, follow these expert tips:
- Don’t overcook the potatoes—aim for tender but firm so they hold their shape.
- Toss potatoes with the dressing while slightly warm to help them soak up flavor.
- Use freshly shredded cheese for the creamiest texture (pre-shredded can be dry).
- Balance the richness with a splash of vinegar or extra mustard for brightness.
- Chill before serving for the best flavor and consistency.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! This potato salad actually tastes even better after chilling for a few hours. You can make it up to 24 hours ahead—just stir gently before serving and refresh with a spoonful of sour cream if needed.
Can I serve it warm?
Absolutely. While traditionally served cold, this salad also tastes fantastic slightly warm, especially when served alongside grilled steak or BBQ.
How long does it last in the fridge?
Stored in an airtight container, it will keep for up to 3–4 days. Avoid freezing, as the dairy-based dressing doesn’t thaw well.
What’s the best way to make it lighter?
Use light sour cream or Greek yogurt, skip or reduce the bacon, and use less cheese. It will still be creamy and flavorful with fewer calories.