Name: Steakhouse Potato Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 3 pounds Yukon Gold potatoes, scrubbed and peeled if desired; 1 tablespoon kosher salt, for boiling water; 1 tablespoon apple cider vinegar; 3/4 cup mayonnaise; 3/4 cup sour cream; 2 tablespoons Dijon mustard; 1 tablespoon yellow mustard; 1 tablespoon apple cider vinegar; 1 teaspoon Worcestershire sauce; 1 teaspoon kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 6 slices thick-cut bacon, cooked crisp and crumbled; 1 cup shredded sharp cheddar cheese; 3 green onions, thinly sliced; 2 ribs celery, finely diced; 1/4 cup red onion, very finely minced; 2 hard-boiled eggs, chopped; 2 tablespoons chopped fresh parsley or chives

Steakhouse Potato Salad tastes like the best steakhouse side dish met your backyard cookout and decided to stay forever. It works perfectly for potlucks, cookouts, weeknight dinners, or any time you want a hearty, loaded potato side in about 45 minutes. I grew up in a Midwest family that judged every gathering by the potato salad, so I take this one very seriously.

Why Choose This Steakhouse Potato Salad

This steakhouse potato salad packs tender, creamy potatoes with smoky bacon, sharp cheddar, crunchy celery, and a tangy sour cream and mayo dressing. It tastes like a loaded baked potato in cold salad form, with just enough acidity to keep every bite bright instead of heavy.

You can prep it ahead, chill it, and bring it out when the burgers or steaks hit the table. It holds up well on a buffet, travels nicely, and always disappears before the plain macaroni salad.

“Tastes exactly like a loaded baked potato from a great steakhouse, but in scoopable salad form that everyone fights over at the cookout. ★★★★★”

Ingredients You’ll Need

Potatoes

3 pounds Yukon Gold potatoes, scrubbed, peeled if you like a smoother texture
1 tablespoon kosher salt for the boiling water

Yukon Gold potatoes hold their shape and still turn creamy, which suits steakhouse style. You can use red potatoes if you prefer a waxier bite. I avoid russets because they break down too much and turn the salad mushy.

Dressing

3/4 cup mayonnaise (Duke’s or Hellmann’s both work great)
3/4 cup sour cream (full fat tastes best)
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

The mix of mayo and sour cream gives that steakhouse baked potato vibe. Dijon adds depth while yellow mustard adds that classic picnic potato salad flavor. Smoked paprika brings a subtle grilled note without needing an actual grill.

Mix‑ins

6 slices thick‑cut bacon, cooked crisp and crumbled
1 cup shredded sharp cheddar cheese
3 green onions, thinly sliced (white and green parts)
2 ribs celery, finely diced
1/4 cup red onion, very finely minced
2 hard‑boiled eggs, chopped (optional but very classic)
2 tablespoons chopped fresh parsley or chives

Use good quality bacon because its flavor carries through the whole salad. Pre‑shredded cheddar works, but freshly shredded melts slightly into the warm potatoes and tastes richer. If raw red onion feels too strong, soak it in cold water for 5 minutes, then drain and pat dry.

Pantry shortcuts and substitutions

Use pre‑cooked bacon pieces from the salad topping aisle if you want less mess, but crisp them in a skillet for a minute to wake up the flavor.
Swap Greek yogurt for half of the sour cream if you want a bit more protein and tang.
Use ranch seasoning in place of some of the salt and spices if you want a ranch‑style steakhouse potato salad.
Skip the eggs if you serve this to folks who dislike them; the salad still tastes rich and loaded.

Equipment

Large pot for boiling potatoes
Colander
Large mixing bowl
Small bowl or measuring cup for whisking dressing
Sharp knife and cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons

Tips & Tricks

Cut potatoes into even chunks about 1 to 1 1/2 inches so they cook at the same rate and hold their shape.
Start potatoes in cold, salted water and bring them up to a gentle boil so the centers cook through before the outsides fall apart.
Drain potatoes well, then let them steam in the colander for a few minutes so excess moisture escapes and the dressing clings better.
Toss potatoes with a splash of vinegar while still warm to help them soak up flavor from the inside out.
Let the potatoes cool until just warm before adding cheese and eggs so they do not melt or turn rubbery.
Fold the salad gently so you keep some potato chunks instead of mashing everything into a paste.
Chill the salad at least 1 hour before serving so the flavors mingle and the dressing thickens slightly.
Taste again right before serving and adjust salt, pepper, or vinegar, since flavors soften a bit in the fridge.
Keep bacon separate and sprinkle it on top right before serving if you want maximum crunch.
Use a wide, shallow container for chilling so the salad cools faster and more evenly.

How to Make Steakhouse Potato Salad

Step 1: Prep and cook the potatoes

Scrub the potatoes and peel them if you prefer a smoother texture. Cut them into 1 to 1 1/2 inch chunks, aiming for similar sizes. Place the potatoes in a large pot, cover with cold water by about an inch, and stir in the tablespoon of kosher salt.

Bring the pot to a gentle boil over medium‑high heat, then reduce to a simmer. Cook the potatoes 10 to 15 minutes, until a fork slides in easily but the pieces still hold their shape. Drain the potatoes in a colander and let them sit 5 minutes so steam escapes.

While the potatoes steam, sprinkle them with 1 tablespoon of apple cider vinegar from the dressing ingredients and toss gently. This step seasons the potatoes from within and adds that steakhouse tang. Let them cool to just warm before you mix in the dressing.

Step 2: Cook the bacon and prep mix‑ins

While the potatoes cook, place the bacon in a cold skillet and set it over medium heat. Cook until crisp, flipping as needed, then transfer to a paper towel lined plate and crumble when cool. If you prefer, bake bacon on a sheet pan at 400°F for 15 to 20 minutes.

Shred the cheddar cheese, slice the green onions, dice the celery, and mince the red onion. Chop the hard‑boiled eggs and herbs. Keep everything ready in small bowls so you can assemble the salad quickly once the potatoes cool.

Step 3: Mix the dressing

In a small bowl or large measuring cup, add the mayonnaise, sour cream, Dijon mustard, yellow mustard, remaining apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk until the mixture turns smooth and creamy. Taste and adjust seasoning with a pinch more salt, pepper, or vinegar if needed.

You want a dressing that tastes slightly stronger than you think you need, because the potatoes will mellow it out. If the dressing seems too thick, thin it with 1 to 2 tablespoons of milk or water. If it seems too thin, add an extra spoonful of mayo or sour cream.

Step 4: Combine potatoes and dressing

Transfer the warm potatoes to a large mixing bowl. Spoon about two thirds of the dressing over the potatoes. Use a spatula or wooden spoon to gently fold the dressing into the potatoes until every piece gets coated.

Check the texture and add more dressing as needed until the salad looks creamy but not soupy. Some potatoes will break slightly and thicken the dressing, which gives a nice steakhouse style texture. Taste a piece and adjust salt and pepper.

Step 5: Add the mix‑ins

Add the celery, red onion, green onions, cheddar cheese, chopped eggs, and half of the bacon to the bowl. Sprinkle in the chopped parsley or chives. Fold everything together gently so you keep visible chunks of potato and streaks of cheese.

If the salad looks dry after you add the mix‑ins, stir in the remaining dressing. Save the rest of the bacon and a little extra cheese and herbs for topping. Taste again and tweak seasoning until it hits that loaded baked potato flavor you want.

Step 6: Chill and serve

Cover the bowl tightly and chill the steakhouse potato salad at least 1 hour, or up to 24 hours. Right before serving, give the salad a gentle stir. Top with the reserved bacon, extra cheddar, and a sprinkle of green onions or chives.

Serve the salad slightly chilled, not ice cold, so the flavors shine. If it sat in the fridge overnight and thickened too much, stir in a spoonful of sour cream or a splash of milk to loosen it.

What to Serve with Steakhouse Potato Salad

This steakhouse potato salad pairs beautifully with grilled steaks, burgers, hot dogs, or barbecue chicken. It also tastes great next to baked salmon, turkey meatloaf, or simple roasted veggies when you want a hearty side. Add a crisp green salad, corn on the cob, or watermelon slices to round out a cookout plate. I also enjoy a scoop of this with a simple sandwich and a big glass of iced tea for an easy lunch.

Storage Options

Store steakhouse potato salad in an airtight container in the fridge up to 3 to 4 days.
Stir well before serving leftovers, since some dressing may settle at the bottom.
Avoid freezing, because potatoes and the creamy dressing turn grainy and watery after thawing.
Serve leftovers chilled or let them sit at room temperature 15 minutes, and if they seem thick, loosen with a spoonful of sour cream or mayo before serving.