Ingredients for Steakhouse Potato Salad

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes: The essential base for this rich, creamy steakhouse potato salad. Their buttery texture absorbs the dressing perfectly.
• 8 slices thick-cut bacon, cooked crispy and crumbled: Bacon is crucial for smoky depth and crispy texture, making this a true steakhouse side. Don’t skip it!
• 1 ½ cups full-fat mayonnaise: The foundation for the ultimate rich, creamy dressing. Use good quality mayo for the best flavor and texture.
• ½ cup sour cream: Adds a tangy counterpoint and extra creaminess, balancing the richness. Full-fat is best for this recipe’s profile.
• 1 cup finely diced celery: Provides crucial, refreshing crunch and textural contrast against the tender potatoes. Dice it small for even distribution.
• ½ cup finely diced red onion: Delivers a bright, sharp bite and beautiful color, cutting through the richness. Soak in cold water if preferred.
• 2 tablespoons Dijon mustard: Offers a sophisticated tangy note and depth, enhancing the dressing’s flavor profile. Grey Poupon works well.
• 1 tablespoon apple cider vinegar: Essential for brightening the dressing with its acidity, preventing it from tasting heavy. Don’t use white vinegar.
• ¼ cup chopped fresh dill: Infuses a vibrant, fresh herbaceous note that elevates the classic potato salad flavor. Fresh is always best.
• ¼ cup chopped fresh chives: Adds a mild, delicate oniony flavor and a pop of green color. Visually appealing and fresh.
• 1 ½ teaspoons Kosher salt, or to taste: Absolutely essential for seasoning and enhancing all the flavors. Adjust to your personal preference.
• ½ teaspoon freshly ground black pepper, or to taste: Provides a warm, pungent kick that complements the creamy dressing beautifully. Grind it fresh for maximum impact.
• 1 teaspoon garlic powder: Deepens the savory profile, adding subtle aromatic warmth without raw garlic intensity. A secret flavor builder.
• 2 large hard-boiled eggs, chopped: Adds classic texture, richness, and familiar comfort to this steakhouse potato salad. Ensure they are fully cooled.
• 1 teaspoon smoked paprika: For a beautiful reddish color and a subtle smoky depth, enhancing the “steakhouse” feel. Sweet paprika works too.

How to Make Steakhouse Potato Salad

Cook Base:

Boil 1-inch potato cubes until fork-tender, about 15-20 minutes; drain and cool. Separately, cook bacon until crispy, then crumble. These form the base of your incredible Steakhouse Potato Salad.

Chop Add-ins:

Finely dice your celery and red onion. Chop fresh dill and chives, and hard-boiled eggs. Precision cutting ensures even flavor distribution throughout this delicious Steakhouse Potato Salad.

Make Dressing:

In a large bowl, whisk together mayonnaise, sour cream, Dijon, apple cider vinegar, salt, pepper, and garlic powder. Whisk until perfectly smooth and emulsified, creating a rich, creamy base.

Assemble Salad:

Gently fold the cooled potatoes, crumbled bacon, diced celery, red onion, dill, and chives into the prepared creamy dressing. Mix carefully to avoid mashing the tender potatoes.

Fold Eggs & Chill:

Gently fold in the chopped hard-boiled eggs. Cover the bowl and refrigerate the Steakhouse Potato Salad for at least 1 hour, or ideally longer, allowing flavors to meld beautifully.

Garnish & Serve:

Before serving, sprinkle the top generously with smoked paprika for a beautiful finish. Give it a final gentle stir and taste. Serve chilled for the ultimate refreshing side dish.

How to Store Steakhouse Potato Salad

To `store` Steakhouse Potato Salad, transfer to an `airtight` container and `refrigerate` immediately. It stays `fresh` for `3-4 days`. Don’t leave it out too long, or it won’t be `fresh` and could spoil quickly – a mistake I learned the hard way! Discard if an off smell or slimy texture appears.

For make-ahead, cook potatoes, bacon, and chop veggies the day before, storing separately. Assemble the salad at least an hour before serving for flavors to meld beautifully.

Always stir before serving, ensuring it’s thoroughly chilled for optimal enjoyment.

What to Serve with Steakhouse Potato Salad

Serve this ultimate Steakhouse Potato Salad chilled in a large bowl. For a festive touch, garnish with extra fresh dill or a sprinkle of smoked paprika. It’s the perfect companion to classic grilled steaks, juicy burgers, or slow-cooked BBQ ribs. Pair it with a crisp iced tea. Always enjoy it thoroughly chilled for the best flavor.

My favorite way to serve this potato salad is alongside a perfectly grilled ribeye steak. The rich, creamy texture and tangy dressing perfectly complement the smoky, savory flavors. It’s how I always enjoy it, a truly satisfying pair.

Frequently Asked Questions

→ Can I use different potatoes for The Ultimate Steakhouse Potato Salad?

Yes, you can. While Yukon Golds are ideal for their creamy texture, red potatoes are a good alternative. Avoid starchy Russets; they tend to get mushy and fall apart easily, a lesson I learned the hard way.

→ How do I prevent mushy potatoes in my Steakhouse Potato Salad?

Prevent mushy potatoes by boiling them until *just* fork-tender, then drain and cool completely. Gently fold them into the dressing, never overmixing. Trust me, overmixing creates a sad, lumpy soup.

→ How long can I safely store leftover Ultimate Steakhouse Potato Salad?

You can store leftover Ultimate Steakhouse Potato Salad in an airtight container in the refrigerator for 3-4 days. It’s crucial to keep it chilled; never leave it out too long, or it won’t be fresh.

→ Can I make this Steakhouse Potato Salad ahead of time for a party?

Absolutely! This Steakhouse Potato Salad is perfect for making ahead. Prepare it at least an hour before serving, or even the day before, allowing the flavors to meld beautifully. It tastes better with time.

→ Can I make a dairy-free version of this rich potato salad recipe?

You can create a dairy-free version by using plant-based mayonnaise and sour cream alternatives. The overall texture will be similar, but expect a slight variation in the creamy flavor. It still makes a delicious side.