Looking at your Steakhouse Potato Salad recipe, I’ll create an SEO-optimized blog post following your exact specifications. Since this is not a high-protein recipe, I’ll focus on the creamy, indulgent steakhouse-style appeal.
Nothing beats the creamy, loaded goodness of steakhouse potato salad when you want to bring restaurant-quality sides to your own table. I discovered this recipe during a family barbecue disaster when my usual potato salad fell flat—unlike my Slow Cooker Cheddar Corn with Bacon, which always gets rave reviews, and now it’s become our go-to crowd-pleaser that disappears faster than I can make it.
The secret to perfect steakhouse potato salad lies in that rich, dreamy dressing combined with crispy bacon—reminiscent of flavors in my Coconut Chicken Rice Bowl, where hearty ingredients come together in every bite, fresh chives, and perfectly cooked russet potatoes. Unlike basic potato salads, this version captures that upscale restaurant experience with its loaded ingredients and creamy texture that coats every bite. The overnight chilling time allows all those incredible flavors to meld together, creating something truly special. Let’s get cooking!
Table of Contents
Why You’ll Love This Steakhouse Potato Salad
I’ve served this steakhouse potato salad at countless family gatherings, and it never fails to get rave reviews from even the pickiest eaters. The combination of crispy bacon, hard-boiled eggs, and fresh vegetables creates incredible texture contrast in every forkful. This recipe is surprisingly easy to make ahead, actually improving in flavor after chilling overnight in the refrigerator. The rich, creamy dressing made with mayonnaise and sour cream gives it that authentic restaurant taste without any complicated techniques. My family loves how loaded it is with bacon and chives, making it feel like a special treat rather than just another side dish.
Storage & Serving Tips
Store your steakhouse potato salad in the refrigerator for up to three days in an airtight container, giving it a gentle stir before serving since the dressing may settle. Pro tip: I recommend making this salad at least four hours ahead, but overnight chilling produces the absolute best flavor development. This pairs beautifully with grilled steaks, barbecue chicken, or any cookout menu—especially alongside a tangy Street Corn Chicken Rice Bowl or Honey Sriracha Ground Chicken and Broccoli for bold flavors, where you want an impressive side dish. For best results, let the potatoes cool completely before adding the dressing to prevent an oily texture. The salad works wonderfully for potlucks since it travels well and feeds a crowd.
Conclusion
This steakhouse potato salad transforms any meal into something special with its restaurant-quality taste and loaded ingredients. The creamy texture and bacon-studded goodness make it an instant crowd favorite that’s surprisingly simple to prepare. Give this recipe a try, and you’ll have a new signature side dish that everyone will be asking you to bring!
Steakhouse Potato Salad
Creamy, loaded potato salad with bacon, eggs, and fresh chives that tastes like upscale restaurant quality
Place 2 pounds of cubed russet potatoes in a large pot, cover with cold salted water, and boil for 15-20 minutes until fork-tender. Drain well in a colander and let cool completely.
While the potatoes cook, whisk together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and all seasonings in a small bowl until smooth.
In a large bowl, gently mix the cooled potatoes, 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup red onion, 6 slices of crumbled bacon, and 2 tablespoons of chives.
Pour the dressing over the potato mixture and gently fold until everything is evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Notes
Always let potatoes cool completely before adding dressing to prevent oily texture. Don’t overcook potatoes – they should be tender but hold their shape. Best flavor develops after overnight chilling. Store in refrigerator for up to 3 days.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
