Steakhouse Potato Salad Recipe Easy Perfect Side Dish

There’s something about a good steakhouse potato salad recipe that just feels right for dinner. The creamy texture, the tangy dressing, the perfectly cooked potatoes—it’s a side dish that steals the spotlight every time. Whether you’re grilling steaks or serving up barbecue ribs, this potato salad will make your meal unforgettable. Let me tell you, this isn’t your average potato salad. It’s packed with flavor and has that steakhouse touch you’re craving!

I first fell in love with this recipe after a visit to a local steakhouse. You know the type—the one with wooden booths, sizzling steaks, and sides that you’d happily eat for days. Their potato salad was a revelation. After some trial and error (and shamelessly asking for hints from the chef), I nailed it. Now, it’s a staple in my home, and I’m sharing all the secrets with you!

Recipe Story and Background

Steakhouse potato salad has a unique charm that sets it apart from other potato salads. Unlike the sweet, pickle-heavy versions you might find at picnics, this recipe focuses on bold, savory flavors. The creamy base is balanced by tangy mustard and crunchy bits of bacon, creating a perfect bite every time.

This dish has roots in hearty American cuisine, where potatoes have always been a staple. Steakhouse chefs knew they needed a side that could hold its own next to a juicy steak, and this recipe delivers. Over time, it’s become a favorite for gatherings, barbecues, and even holiday dinners.

For me, this recipe is all about nostalgia. Growing up, my dad loved grilling steaks on weekends, and my mom’s potato salad was always the perfect complement. It wasn’t fancy, but it was so satisfying. Now, I’ve put a little steakhouse spin on that family tradition, and it’s become a go-to whenever we host friends or family.

Ingredient Discussion

The beauty of this recipe lies in its simple ingredients. Each one plays a role in creating the perfect steakhouse potato salad. Let’s break it down:

• Potatoes: Yukon Gold potatoes are the star here. They’re creamy, hold their shape well, and don’t turn mushy after cooking. If you can’t find Yukon Gold, red potatoes are a great alternative.
• Bacon: Crispy bacon adds a smoky flavor and crunch. Thick-cut bacon works best for texture, but you can use turkey bacon if you’re looking for a lighter option.
• Mayonnaise: This is the base of the creamy dressing. Go for a high-quality brand like Hellmann’s or Duke’s for the best flavor.
• Mustard: Dijon mustard brings a tangy kick that balances the richness of the mayo. You can use whole-grain mustard for a slightly different texture.
• Vinegar: Apple cider vinegar adds brightness to the dressing. If you don’t have it, white wine vinegar or even lemon juice works fine.
• Celery: Thinly sliced celery adds crunch and freshness. If you’re not a fan, you can substitute with diced cucumber.
• Green Onions: These give a mild onion flavor without overpowering the dish. Chives are a great substitute if you prefer.

Seasonal tip: In the summer, try adding fresh herbs like parsley or dill for a pop of brightness. In colder months, roasted garlic can bring a cozy depth to the flavor.

Equipment Needed

You don’t need a lot of fancy tools for this recipe, which is part of its charm. Here’s what you’ll need:

• Large pot: For boiling the potatoes. A heavy-duty pot will help cook them evenly.
• Mixing bowls: Use one for the dressing and another for combining everything.
• Knife: A sharp knife is essential for chopping the potatoes, celery, and green onions.
• Skillet: For frying the bacon. A cast-iron skillet works beautifully but use what you have.
• Potato peeler: Optional, if you prefer to peel your potatoes.

If you don’t have a skillet, you can bake the bacon in the oven on a lined baking sheet—it’s easy and mess-free!

Preparation Method

1. Prepare the potatoes: Wash and scrub 2 pounds (900g) of Yukon Gold potatoes. Cut them into bite-sized chunks and place them in a large pot. Cover with water, add a pinch of salt, and boil for 12-15 minutes, or until fork-tender. Drain and set aside to cool.
2. Cook the bacon: While the potatoes are cooling, fry 6 slices of thick-cut bacon in a skillet over medium heat until crispy. Remove and place on a paper towel to drain. Once cooled, crumble the bacon.
3. Make the dressing: In a mixing bowl, whisk together 1 cup (240ml) of mayonnaise, 2 tablespoons (30ml) of Dijon mustard, and 1 tablespoon (15ml) of apple cider vinegar. Season with salt and pepper to taste.
4. Prep the vegetables: Thinly slice 2 stalks of celery and chop 3 green onions. Set aside.
5. Combine the salad: In a large mixing bowl, gently toss the cooled potatoes with the dressing until evenly coated. Add the celery, green onions, and crumbled bacon, then mix lightly.
6. Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Pro tip: Taste the salad before chilling and adjust the seasoning if necessary. Sometimes a little extra mustard or vinegar takes it to the next level!

Cooking Tips and Techniques

Making potato salad might seem straightforward, but a few tricks can make it exceptional:

• Don’t overcook the potatoes: They should be fork-tender but not falling apart. Overcooked potatoes turn mushy and lose their texture.
• Cool the potatoes completely: Hot potatoes can cause the dressing to separate. Let them cool to room temperature before mixing.
• Crispy bacon is key: Don’t rush the bacon—it needs to be nice and crisp to add texture.
• Make it ahead: Potato salad tastes better after sitting for a while. Prepare it a few hours ahead for the best flavor.
• Season generously: Potatoes absorb seasoning, so don’t be shy with the salt and pepper.

Variations and Adaptations

This recipe is incredibly versatile, so feel free to make it your own:

• Low-carb option: Swap potatoes for steamed cauliflower florets for a lighter version.
• Herbed variation: Add fresh dill, parsley, or thyme for an herby twist.
• Spicy kick: Stir in a teaspoon of hot sauce or sprinkle with cayenne for some heat.
• Vegetarian adaptation: Skip the bacon and add roasted nuts or seeds for crunch.
• Smoky flavor: Use smoked paprika in the dressing for a subtle smoky touch.

I once swapped the bacon for smoked salmon, and it was a hit at brunch. Experiment and have fun!

Serving and Storage Suggestions

Potato salad is best served chilled or at room temperature. Here are a few serving ideas:

• Pair it with grilled steak, barbecue chicken, or smoked sausages.
• Serve it alongside fresh greens and crusty bread for a lighter meal.
• Garnish with extra green onions or parsley for a pop of color.

For storage, keep it in an airtight container in the refrigerator for up to 3 days. If the salad looks dry after sitting, stir in a little extra mayo before serving.

Reheating isn’t recommended, but trust me—it’s just as delicious cold!

Nutritional Information and Benefits

Here’s an approximate breakdown per serving (about 1 cup):

• Calories: 250
• Protein: 6g
• Carbohydrates: 20g
• Fat: 16g
• Fiber: 2g

Potatoes are a great source of vitamin C and potassium, while celery adds fiber and green onions provide antioxidants. This dish is gluten-free, but check the bacon and mustard labels for hidden gluten if you’re sensitive.

Conclusion

If you’re looking for an easy but impressive side dish, this steakhouse potato salad recipe is the answer. It’s creamy, flavorful, and pairs beautifully with any dinner spread. Plus, it’s so customizable—you can tweak it to fit your taste or dietary needs.

I love this recipe because it brings back so many happy memories, and I know it’ll become a favorite in your home, too. Give it a try and let me know how it turns out!

Leave a comment below with your variations or share a photo if you make it. I’d love to see your creations!

FAQs

Can I make this potato salad ahead of time?

Yes! It’s actually better when made a few hours ahead to let the flavors meld together.

What kind of potatoes work best?

Yukon Gold potatoes are ideal, but red potatoes or even baby potatoes work well as substitutes.

Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt adds tanginess and lightens up the recipe.

How do I make this vegetarian?

Skip the bacon and add roasted nuts or seeds for crunch. Smoked tofu is also a great option.

Can I freeze potato salad?

Potato salad isn’t ideal for freezing as the texture of the potatoes changes. It’s best enjoyed fresh!

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