Name: Steakhouse Potato Salad - Side Dish Recipes That Wow
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 pounds Yukon Gold potatoes, peeled and chopped; 1 tablespoon kosher salt (for boiling); 1 cup mayonnaise; 1/4 cup sour cream; 1 tablespoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1/2 cup chopped green onions; 1/2 cup chopped fresh parsley; 1 cup shredded sharp cheddar cheese; 6 strips bacon, cooked and crumbled

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Potato salad has always had a seat at the summer table, but this one? It shows up in style. Thick chunks of golden potatoes mingle with crisp bacon, sharp cheddar, and a creamy dressing that’s downright dreamy. This isn’t the stuff of soggy deli containers—this is the good kind. The kind you sneak a second helping of when no one’s looking. We’re talking side dish recipes easy enough for a weeknight and worthy of your next backyard cookout. It brings the comforting flavor of creamy potato soup, but chilled and picnic-ready. Got a grilled steak? This is its best friend. Need something to pair with a mushroom side dish? This does the trick. I love how it checks every box—simple, hearty, and surprisingly wholesome. Healthy potato side dishes don’t need to feel like a compromise, and this recipe proves that. If you’re into potato recipes dinner guests ask about, or you’re chasing healthy potato recipes that don’t skimp on flavor, you’ve just found your new go-to. Let’s make it together.

1) Key Takeaways
2) Easy Steakhouse Potato Salad Recipe
3) Ingredients for Steakhouse Potato Salad
4) How to Make Steakhouse Potato Salad
5) Tips for Making Steakhouse Potato Salad
6) Making Steakhouse Potato Salad Ahead of Time
7) Storing Leftover Steakhouse Potato Salad
8) Try these Side Dish Recipes next!
9) Steakhouse Potato Salad
10) Nutrition

1) Key Takeaways

This side dish recipe mixes tender potatoes with smoky bacon and cheddar.
It’s rich, creamy, and full of texture without being heavy or bland.
You can prep parts ahead and easily serve to a crowd.
It’s one of the most loved side dish recipes easy enough for any dinner.

2) Easy Steakhouse Potato Salad Recipe

I’ve made a lot of side dish recipes in my time, but few are as reliable and ridiculously satisfying as this one. When we’re heading to a potluck, barbecue, or a simple family dinner, this steakhouse potato salad is our go-to. It’s quick to throw together, yet it never feels like an afterthought. It has all the creamy, salty, fresh, and crunchy notes that make people ask for the recipe. Twice.

You get those hearty chunks of Yukon Gold potatoes—soft but not mushy—paired with creamy mayo, tangy mustard, and just a kiss of garlic and onion. Add bacon, cheddar, herbs, and a little crunch from green onion, and boom. We’re in business. This isn’t just a salad; it’s comfort food dressed for summer.

I’ve tested dozens of versions over the years, but this one is the best balance of flavor and texture. It makes a smart pairing with grilled chicken, steak, or honestly just a fork straight from the bowl. If you’re building your side dish recipes list, start here.

3) Ingredients for Steakhouse Potato Salad

Yukon Gold Potatoes: These are the heart of the dish. They’re buttery, firm, and hold their shape beautifully even after boiling. I prefer them over russets because they stay together and have more flavor on their own.

Kosher Salt: I use this in the boiling water for the potatoes. Don’t skip this—it seasons them from the inside out and makes a big difference in the final flavor.

Mayonnaise: Full-fat mayo works best here. It creates a creamy, rich base that ties everything together. I use just enough to coat, not drown, the salad.

Sour Cream: This adds tang and lightness. If you only use mayo, the dressing can feel too heavy. Sour cream lifts the flavor without overpowering anything.

Dijon Mustard: One tablespoon is plenty to add sharpness. It’s subtle but important. Without it, the salad feels flat.

Garlic and Onion Powder: These help round out the flavor without adding raw bite. They melt right into the dressing and give it depth.

Salt and Pepper: Start with a little and taste as you go. Potatoes love seasoning, and they’ll soak it up.

Green Onions: They add a fresh crunch and color. I always add a bit more than I think I’ll need.

Fresh Parsley: I love using curly parsley, finely chopped. It brings freshness and helps balance the richness of the dressing.

Shredded Cheddar Cheese: Sharp cheddar gives this salad its steakhouse edge. Buy a block and shred it fresh if you can—it melts better and tastes bolder.

Bacon: Crisp it up, crumble it in. That smoky crunch makes every bite better. If you’re making it ahead, add bacon just before serving to keep it crisp.

4) How to Make Steakhouse Potato Salad

Step 1: Bring a large pot of salted water to a boil. Add your chopped potatoes and cook until fork-tender, around 12 to 15 minutes. Watch closely. You want soft, not mushy.

Step 2: Drain the potatoes and let them cool fully. I spread them on a baking sheet to speed it up. If you toss them warm, they’ll soak up the dressing and get too heavy.

Step 3: In a large bowl, whisk together mayo, sour cream, Dijon, garlic powder, onion powder, and a pinch of salt and pepper. This is your base and it should taste balanced. Adjust it to your liking here before mixing in potatoes.

Step 4: Add the cooled potatoes to the dressing. Gently fold them in. Stir like you’re folding a baby blanket—you want to coat them, not mash them.

Step 5: Fold in chopped green onions, parsley, shredded cheddar, and crumbled bacon. If you’re prepping ahead, hold back the bacon until just before serving so it stays crispy.

Step 6: Cover the bowl and chill the salad for at least one hour. This gives the flavors time to settle and makes serving it cold a breeze.

5) Tips for Making Steakhouse Potato Salad

If you want side dish recipes that really stick the landing, texture matters. Don’t overcook the potatoes—they should hold together after a gentle stir. And definitely let them cool before adding to the mayo mix or things get gluey.

I like to shred cheese fresh because it melts into the mix without that powdery stuff pre-shredded cheese has. And when it comes to bacon, cook it crispy. Limp bacon ruins the vibe. Also, parsley might seem optional, but it brings a needed freshness.

If you’re short on time, you can prep the dressing a day ahead. Just cover it tightly in the fridge. You’ll be one step ahead, and the flavor gets better with a little time. That’s a quiet trick I use for nearly all my side dish recipes easy to love and easier to prep.

6) Making Steakhouse Potato Salad Ahead of Time

This salad does well in the fridge for up to two days before serving. That makes it a lifesaver when you’re planning meals around events or just trying to cook smarter.

If you’re making it ahead, mix in everything except the bacon. Cover the bowl tightly and chill it. Before serving, give it a stir, check the salt, then fold in the crispy bacon so it keeps its crunch.

I often make the potatoes and dressing the night before, then mix everything together in the morning. It gives the salad time to settle and makes for easier mornings when guests are on their way.

7) Storing Leftover Steakhouse Potato Salad

Store leftovers in a sealed container in the fridge. It stays good for up to four days, though it’s usually gone well before then in my house. Add a fresh sprinkle of cheese and herbs if you’re serving it again the next day.

If it looks a little dry after sitting, stir in a spoonful of mayo or sour cream to bring the texture back to life. It’s better to add slowly than to overdo it.

This dish doesn’t freeze well, so just keep it chilled and enjoy within a few days. It pairs great with just about everything, which helps it disappear fast.

8) Try these Side Dish Recipes next!

9) Steakhouse Potato Salad