Dinner

Steakhouse Potato Salad Recipe

ByLily Cross January 18, 2026January 18, 2026

Introduction

Steakhouse Potato Salad is a creamy, flavorful twist on a classic favorite. Packed with bacon, cheddar, and tangy pickles, this salad makes a perfect side for any barbecue or casual meal.

The image shows a close-up of a creamy potato salad in a white bowl. The salad has several chunks of red-skinned potatoes coated in a thick, white dressing. There are bits of green herbs sprinkled throughout, adding a touch of green. Shredded orange cheese is scattered on the top, contrasting with the white dressing. Small pieces of red onion and bits of bacon add pops of purple and brown, creating a mix of colors and textures. The background is 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 the potatoes and allow them 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, finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the dressing. Stir gently to combine everything evenly. Season with salt and black pepper to taste.
Step 4: Cover the potato salad and refrigerate for at least one hour before serving to allow the flavors to meld.

Tips & Variations

For extra creaminess, add an additional tablespoon of sour cream or mayonnaise.
Swap the red potatoes for Yukon gold for a slightly different texture.
Mix in chopped hard-boiled eggs for added richness and protein.
Use smoked paprika or a dash of hot sauce to introduce a subtle smoky or spicy kick.
Make sure potatoes have cooled completely before mixing with the dressing to keep it from becoming watery.

Storage

Store leftover potato salad in an airtight container in the refrigerator. It will keep well for up to 3 days. Before serving again, stir gently and add a little extra mayonnaise if the salad seems dry. The salad is best enjoyed chilled and should not be left out at room temperature for extended periods.

How to Serve

A close-up image of a white bowl filled with a creamy potato salad. The potato pieces are medium-sized, mostly red-skinned, mixed with visible green herbs like dill and small bits of orange shredded cheese. The creamy dressing covers most of the ingredients and has a slightly lumpy texture with white and light green colors. The salad looks fresh and rich, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for this salad?

Yes, you can substitute red potatoes with Yukon gold or fingerling potatoes. Just keep in mind that waxier potatoes hold their shape better after boiling, which is ideal for potato salad.

Is it possible to make this recipe ahead of time?

Absolutely. Making the salad a few hours or even the day before serving improves the flavor as the ingredients have time to meld. Just keep it refrigerated and give it a gentle stir before serving.