Steakhouse Potato Salad is a creamy, flavor-packed side dish loaded with bold, savory additions like crispy bacon, sharp cheddar, and tangy dill pickles. Tender red potatoes are tossed in a rich Dijon-mayo dressing that balances acidity and richness beautifully. Perfect for barbecues, picnics, and potlucks, this crowd-pleasing salad delivers steakhouse flavor in every bite.

Why You’ll Love This Recipe

• Loaded with Bold Flavor – Bacon, cheddar, and pickles bring savory, smoky, and tangy depth.
• Ultra Creamy Texture – A blend of mayonnaise and sour cream creates a balanced, velvety dressing.
• Perfect Make-Ahead Dish – Tastes even better after chilling as flavors meld together.
• Crowd-Pleasing Side – Ideal for gatherings, cookouts, and holiday spreads.
• Balanced Tanginess – Dijon mustard and apple cider vinegar cut through the richness.
• Customizable Add-Ins – Easy to adapt with herbs, extra crunch, or spice.

Ingredients You’ll Need

• 2 lbs red potatoes, cubed – Hold their shape well and provide creamy interior texture.
• ½ cup mayonnaise – Forms the rich base of the dressing.
• ¼ cup sour cream – Adds tang and lightens the mayo.
• 2 tablespoons apple cider vinegar – Provides acidity for balance.
• 2 tablespoons Dijon mustard – Adds sharp, savory complexity.
• 1 small red onion, finely chopped – Contributes mild bite and color.
• 5 strips cooked bacon, crumbled – Adds smoky crunch and depth.
• 1 cup shredded cheddar cheese – Brings sharp, creamy richness.
• ¼ cup chopped fresh parsley – Adds freshness and color.
• ¼ cup chopped dill pickles – Provides tangy contrast and texture.
• Salt and black pepper, to taste – Enhances overall flavor.
• Optional: chopped chives or green onions – Adds fresh finishing touch.

Step-by-Step Instructions

Cook the Potatoes

Place cubed red potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10–15 minutes until fork-tender but not falling apart. Drain and allow to cool completely to room temperature.

Prepare the Dressing

In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.

Combine Ingredients

Add cooled potatoes, red onion, crumbled bacon, shredded cheddar, parsley, and chopped dill pickles to the bowl. Gently fold together until evenly coated, taking care not to mash the potatoes.

Season to Taste

Add salt and black pepper gradually, tasting as you go. Keep in mind bacon and pickles already contribute saltiness.

Chill Thoroughly

Cover and refrigerate for at least 1 hour to allow flavors to meld and dressing to thicken.

Garnish and Serve

Before serving, garnish with chives or green onions and a light sprinkle of paprika if desired.

Recipe Notes & Tips

• Cut Potatoes Uniformly – Ensures even cooking.
• Start in Cold Water – Promotes even texture throughout.
• Cool Potatoes Fully – Prevents dressing from becoming watery.
• Stir Gently – Maintains chunky texture.
• Adjust Tanginess – Add extra vinegar for more bite.
• Crisp Bacon Thoroughly – Prevents sogginess after chilling.

Nutritional Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chill Time: 1 hour
• Total Time: 1 hour 35 minutes
• Servings: 8 servings
• Calories: Approximately 320–380 kcal per serving (estimated)

Perfect Pairings

• Grilled Steak or Burgers – Complements hearty mains.
• Barbecue Chicken – Balances smoky flavors.
• Corn on the Cob – Classic cookout combination.
• Iced Tea or Lemonade – Refreshing contrast.

Ideal Occasions

• Summer Barbecues – A staple side dish.
• Picnics and Potlucks – Travels well and serves easily.
• Holiday Gatherings – Crowd-friendly comfort food.
• Game Day Parties – Hearty and satisfying.

Storage & Serving Tips

• Refrigerate Airtight – Keeps fresh for up to 4 days.
• Stir Before Serving – Redistributes dressing evenly.
• Add Fresh Herbs Last Minute – Maintains brightness.
• Do Not Freeze – Mayo-based dressing may separate.

Creative Variations to Try

• Spicy Kick – Add diced jalapeños or a pinch of cayenne.
• Blue Cheese Version – Swap cheddar for crumbled blue cheese.
• Ranch-Style Twist – Mix in a tablespoon of ranch seasoning.
• Extra Crunch – Add diced celery for texture.

Troubleshooting Common Issues

• Watery Salad – Potatoes weren’t cooled fully before mixing.
• Too Salty – Add extra potatoes or a spoonful of sour cream.
• Too Thick – Stir in a splash of vinegar or milk.
• Mushy Texture – Potatoes overcooked; reduce boiling time next batch.

Why This Recipe Works

This steakhouse-style potato salad works because it balances creamy richness with sharp acidity and savory additions. Red potatoes maintain structure while absorbing dressing without breaking down. The combination of mayonnaise and sour cream provides emulsified creaminess, while Dijon and vinegar cut through the fat for balance. Bacon adds textural contrast and umami depth, and cheddar enhances overall richness. At roughly 320–380 calories per serving, it delivers satisfying flavor while remaining portion-friendly for gatherings.

Final Thoughts

Steakhouse Potato Salad is a bold, comforting side dish that elevates classic potato salad with smoky, cheesy, and tangy flavors. Its creamy texture and hearty ingredients make it a dependable favorite for any occasion. Whether served alongside grilled meats or packed for a picnic, this recipe delivers steakhouse-quality flavor in a simple, shareable format.