Recipe for Steakhouse Potato Salad That Impresses Everyone

If you’re craving a classic side dish that perfectly complements a juicy, tender steak, look no further than this Steakhouse Potato Salad. This recipe combines creamy textures with bold flavors, making it a favorite at any backyard barbecue or elegant dinner party.

Unlike the traditional mayo-heavy versions, this potato salad features a tangy, flavorful dressing that strikes the perfect balance between rich and refreshing. Whether you’re a seasoned cook or just starting out, this recipe is simple to follow and guarantees a dish that will impress your guests and family alike.

Potatoes are cooked to tender perfection and tossed with crisp celery, red onion, and a dressing infused with mustard, vinegar, and fresh herbs. The addition of hard-boiled eggs and bacon gives it a hearty, savory twist that makes this salad truly stand out.

Dive into this recipe, and discover why steakhouse-style potato salad is a staple that belongs on your table all year round.

Why You’ll Love This Recipe

This Steakhouse Potato Salad offers a perfect harmony of creamy, tangy, and savory flavors, making it an irresistible side dish. Unlike typical potato salads that rely heavily on mayonnaise, this recipe uses a homemade dressing that is lighter yet still indulgent.

The use of fresh herbs and crunchy vegetables adds texture and brightness, while crispy bacon provides a smoky depth that enhances every bite. It’s a crowd-pleaser that pairs beautifully with grilled meats, especially steak, and it holds up well even when prepared in advance.

Plus, it’s incredibly versatile! You can customize it to your taste by adding or omitting ingredients without losing its classic charm.

Whether you’re serving a casual family dinner or hosting a summer cookout, this recipe will quickly become your go-to potato salad.

Ingredients

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 6 slices bacon, cooked and crumbled
• 4 hard-boiled eggs, chopped
• 1 cup celery, finely diced
• 1/2 cup red onion, finely chopped
• 1/4 cup dill pickles, finely chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste

Equipment

• Large pot for boiling potatoes
• Colander
• Mixing bowls
• Sharp knife and cutting board
• Measuring cups and spoons
• Large spoon or spatula for mixing
• Serving bowl or dish

Instructions

1. Prepare the potatoes: Place the peeled and cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 12-15 minutes, or until the potatoes are fork-tender but not mushy.
2. Drain and cool: Drain the potatoes in a colander and rinse briefly with cold water to stop cooking. Allow them to cool completely, or chill in the refrigerator for about 30 minutes to firm up.
3. Cook the bacon: While the potatoes are cooking, heat a skillet over medium heat and cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble into small pieces.
4. Prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth and creamy.
5. Combine the salad ingredients: In a large mixing bowl, add the cooled potatoes, celery, red onion, dill pickles, chopped hard-boiled eggs, and crumbled bacon. Pour the dressing over the ingredients.
6. Mix gently: Using a large spoon or spatula, gently fold the dressing into the potato mixture until everything is evenly coated. Be careful not to break the potatoes too much to maintain texture.
7. Add fresh herbs: Stir in the chopped fresh parsley to add a burst of color and freshness.
8. Chill before serving: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold or at room temperature for best taste.

Tips & Variations

“For the best texture, use Yukon Gold or red potatoes as they hold their shape well after cooking.”

Want to add extra flavor? Try mixing in a tablespoon of horseradish for a subtle kick.

If you prefer a lighter dressing, swap out half of the mayonnaise for Greek yogurt.

For a smoky twist, replace bacon with diced smoked ham or pancetta. You can also add chopped green onions or chives for a sharper onion flavor.

If you’re looking for a dairy-free version, simply omit the sour cream and use a vegan mayonnaise alternative.

Nutrition Facts

Serving Suggestions

This steakhouse potato salad shines as a side dish alongside grilled steaks, burgers, or chicken. It pairs beautifully with smoky barbecue flavors and complements rich, hearty mains.

For a complete meal, serve it with a fresh green salad and crusty bread. It’s also fantastic as a picnic staple or a potluck favorite, thanks to its easy portability and ability to hold up well over time.

Try it with our Classic Grilled Ribeye Steak or Garlic Butter Chicken Thighs for a truly satisfying dining experience.

Conclusion

This Steakhouse Potato Salad delivers a delicious combination of creamy textures, tangy dressing, and savory bites that make it a standout side dish for any occasion. Its balance of flavors and textures makes it a perfect pairing for your favorite grilled meats, especially steak.

With straightforward ingredients and easy-to-follow steps, this recipe is accessible for cooks of all levels and can be customized to suit your personal tastes. Whether you’re hosting a summer barbecue or just looking for a comforting side dish, this potato salad will quickly become a household favorite.

Don’t forget to experiment with the tips and variations to make it uniquely yours!

For more delicious side dishes, check out our recipes for Creamy Coleslaw with a Twist and Herbed Garlic Roasted Vegetables.

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