Steakhouse Potato Salad - Side Dish Recipes That Wow
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.
Servings: 8 servings
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
Instructions
- Add chopped potatoes and kosher salt to a large pot of water. Bring to a boil and cook until just fork-tender, about 12–15 minutes. Don’t overcook—no one likes mushy potato salad.
- Drain and let the potatoes cool completely. Spread them on a sheet pan if you’re in a hurry—works like a charm.
- In a large bowl, mix mayo, sour cream, mustard, garlic powder, onion powder, salt, and pepper. This creamy base brings the flavor, so don’t skimp.
- Add cooled potatoes to the bowl. Gently fold in the green onions, parsley, shredded cheese, and crumbled bacon.
- Chill in the fridge for at least 1 hour before serving. You can absolutely make this the night before—just try not to eat it all ahead of time.