Steakhouse Potato Salad (Creamy & Irresistible!)

Have you ever tasted something and instantly felt at home? That’s how I always feel with Steakhouse Potato Salad. It’s creamy, rich, and packed with flavor.

This recipe reminds me of family cookouts where we’d crowd around a picnic table and dig in before the steaks even hit the grill.

You get those classic steakhouse vibes right at your table—no fancy restaurant needed. Let’s make this one together and bring a little steakhouse magic to your kitchen!

Why You’ll Love Steakhouse Potato Salad

Creamy dressing hugs every bite, never dry, always rich.
Lots of textures—soft potatoes, crunchy veggies, smoky bacon surprise.
Easy to make and even easier to eat leftovers.
Perfect side for BBQs, cookouts, or weekday lunches.

Ingredients You’ll Need

Russet Potatoes: These soak up the dressing well and hold their shape after cooking.
Hard-Boiled Eggs: Add creamy richness and protein, plus a little extra flavor.
Celery: Gives that perfect fresh crunch and pop of green color.
Red Onion: Brings a sharp bite and a lovely purple color to every forkful.
Cooked Bacon: Salty, smoky, and crispy—takes this salad to true steakhouse territory.
Fresh Chives: Chopped on top for that classic bright, oniony finish.
Mayonnaise: The base for a creamy, tangy, classic potato salad dressing.
Sour Cream: Adds tanginess and keeps the dressing from feeling too heavy.
Dijon Mustard: Cuts through the richness and makes the flavors really pop.
Apple Cider Vinegar: Adds brightness and balances out the creamy ingredients.
Salt and Pepper: The basics. Don’t skip them, or the salad gets boring.
Garlic Powder: Gives a subtle, savory boost to the overall flavor.
Paprika: Sprinkled on top for color and a little smoky warmth.

Equipment You’ll Need

Large Pot: Needed for boiling the potatoes until they’re tender and perfect for salad.
Colander: Makes draining potatoes super easy, no burnt fingers or messy counters.
Mixing Bowls: You’ll want a few for tossing ingredients and mixing dressing.
Sharp Knife: For chopping veggies, eggs, and herbs, you want everything bite-sized.
Rubber Spatula: Helps fold everything together without breaking up the potatoes.
Measuring Spoons: Precision matters when you want that perfect, balanced steakhouse flavor.

How to Make Steakhouse Potato Salad

Here’s how to make this comforting classic: cook the potatoes, mix the dressing, and bring it all together to chill.

Step 1 – Cook the Potatoes: Boil peeled potatoes in salted water until just fork-tender, then drain and cool completely for best texture.

Step 2 – Prep the Mix-Ins: Chop eggs, celery, red onion, cooked bacon, and chives while potatoes cool to save prep time and clean up.

Step 3 – Make the Dressing: Whisk mayonnaise, sour cream, Dijon, vinegar, salt, pepper, garlic powder, and paprika together until smooth and creamy.

Step 4 – Combine Everything: Gently toss potatoes, eggs, veggies, and bacon with the creamy dressing, being careful not to mash the potatoes.

Step 5 – Chill, Garnish, and Serve: Let the salad chill for at least an hour, then top with chives and bacon for that perfect steakhouse flair.

Tips for the Best Steakhouse Potato Salad

Use cold potatoes for mixing so they don’t absorb too much dressing.
Gently fold the salad to keep the potatoes chunky and not mushy.
Balance your flavors by tasting the dressing before mixing it with potatoes.
Let it chill for at least an hour—it really improves the flavor blend.
Add fresh chives last to keep their color and bold oniony bite.

Variations and Substitutions

Swap bacon for crispy prosciutto if you’re after a new savory twist.
Change up the potatoes by using Yukon Golds for a buttery, creamy texture.
Try Greek yogurt in place of some sour cream for extra tang and protein.
Mix in pickles or relish for bursts of briny, tangy crunch.
Toss in herbs like parsley or dill if you prefer little green color pops.

Make-Ahead and Storage Tips

Prep the night before for peak flavor—the salad gets better as it sits.
Store in an airtight container so the salad stays fresh and doesn’t pick up fridge odors.
Give it a quick stir before serving to mix the dressing again after chilling.
Add fresh toppings like chives and bacon only just before serving to keep them crisp.
Finish leftovers within three days for the best taste and texture; don’t freeze.

Serving Ideas

Serve beside steak: Classic steakhouse pairing brings out the savory flavors in both dishes every time.
Pile onto burgers: Use as a creamy topping that cools and balances out juicy, hot grilled patties.
Pack into lunchboxes: Keeps really well and makes leftovers way more fun and filling for weekday meals.
Bring to potlucks: Always a hit as a crowd-pleaser, especially with bacon and fresh herbs on top.

Frequently Asked Questions (FAQs)

Use russet potatoes or Yukon Golds; both hold shape well and soak up the dressing without getting mushy.

Yes! Making it a day ahead lets the flavors blend beautifully for a richer, tastier salad.

Absolutely, just skip the bacon for a great vegetarian version that’s still rich and flavor-packed.

Definitely! Save time by using pre-cooked eggs; just chop and mix in as you would homemade ones.

Store in the fridge, airtight, and enjoy within 3 days for the best taste and texture.