Dinner

Steakhouse Potato Salad Recipe

Name: Steakhouse Potato Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 pounds red potatoes, washed & cubed; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 1 small red onion, finely chopped; 5 crispy cooked bacon strips, crumbled; 1 cup shredded cheddar cheese; 1/4 cup chopped fresh parsley; 1/4 cup chopped dill pickles; Salt & black pepper, to taste

ByGabriel Langdon January 19, 2026January 19, 2026

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Introduction

This Steakhouse Potato Salad is a hearty and flavorful side dish perfect for barbecues or family dinners. With tender red potatoes, crispy bacon, sharp cheddar, and a tangy dressing, it’s sure to be a crowd-pleaser.

The dish shows a close-up of a creamy potato salad in a white bowl. The salad has chunks of red-skinned potatoes mixed with a thick layer of white creamy dressing that makes it look smooth and rich. Small bits of orange shredded cheese and finely chopped green herbs are sprinkled evenly on top and throughout the salad. The colors mix well, showing white, red, orange, and green with soft textures of the potatoes and creamy sauce. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds red potatoes (washed & cubed)
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 small red onion (finely chopped)
5 crispy cooked bacon strips (crumbled)
1 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
1/4 cup chopped dill pickles
Salt & black pepper (to taste)

Instructions

Step 1: Place the cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10–15 minutes until the potatoes are fork-tender. Drain them well and allow to cool.
Step 2: In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the dressing is smooth and well combined.
Step 3: Add the cooled potatoes to the dressing along with the finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and dill pickles. Stir gently to combine everything evenly. Season with salt and black pepper to taste.
Step 4: Cover the salad and refrigerate for at least one hour before serving. Chilling allows the flavors to meld and enhances the overall taste.

Tips & Variations

For a creamier salad, try adding a little sour cream or mayonnaise just before serving.
Use Yukon Gold potatoes if you prefer a slightly buttery texture.
Swap out cheddar for smoked gouda or Monterey Jack for a different flavor profile.
Add chopped hard-boiled eggs for extra protein and richness.
For a tangier bite, increase the apple cider vinegar slightly or add a splash of pickle juice.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best served chilled, but you can let it sit at room temperature for 15 minutes before eating if preferred.

How to Serve

The image shows a close-up of a creamy potato salad served in a white bowl. The dish has medium-sized chunks of red potato with skin on, coated in a thick white dressing mixed with small green herb pieces. Shredded orange cheese is scattered evenly on top, adding a soft contrast in color. The texture looks rich and creamy with bits of herbs and cheese giving it a speckled appearance. The white marbled surface underneath adds a clean, bright background to the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, making it a few hours or even the day before allows the flavors to develop fully. Just keep it refrigerated until ready to serve.

What type of potatoes work best for this salad?

Red potatoes are ideal because they hold their shape well after boiling, but Yukon Gold potatoes are also a great alternative if you prefer a creamier texture.