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Steakhouse Potato Salad: Creamy & Loaded Side Dish (Print Version)

Steakhouse Potato Salad brings that rich, creamy flavor home. Loaded with crispy bacon and fresh herbs, it's a hearty side that feels special.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains meat, dairy

# Ingredients:

→ Base Ingredients

01 - 2 lbs Yukon Gold Potatoes, peeled and 1-inch cubed
02 - 1/2 cup Red Onion, finely diced
03 - 1 stalk Celery, finely diced

→ Creamy Dressing

04 - 1 cup Mayonnaise (full-fat)
05 - 1/2 cup Sour Cream
06 - 1 tbsp Dijon Mustard
07 - 1 tbsp Apple Cider Vinegar

→ Flavor Boosters & Seasonings

08 - 6 slices Bacon, cooked crispy and crumbled
09 - 1/4 cup Fresh Chives, chopped
10 - 1/4 cup Fresh Parsley, chopped
11 - 1 tsp Garlic Powder
12 - 1/2 tsp Onion Powder
13 - Salt, to taste
14 - Freshly Ground Black Pepper, to taste

# Instructions:

01 - First things first, let's get those potatoes ready for our Steakhouse Potato Salad. Peel your Yukon Golds and cut them into roughly 1-inch cubes. Try to keep them uniform in size so they cook evenly – this is where I always mess up if I'm rushing! Place them in a large pot, cover with cold water by about an inch, and add a generous tablespoon of salt. Seriously, salt the water! It seasons the potatoes from the inside out. Bring to a boil, then reduce heat and simmer until fork-tender, about 10-15 minutes. You want them cooked through but not mushy. Drain them well and let them cool off a bit in the colander. This step is crucial for a non-watery creamy potato salad.
02 - While your potatoes are cooling, finely dice your red onion. Now, for the trick I learned the hard way: place the diced onion in a small bowl and cover with cold water for about 5-10 minutes. This really helps to mellow out that sharp raw onion bite, making it much more pleasant in the finished Steakhouse Potato Salad. Drain them really well afterwards, pressing out any excess water. Trust me, this little step makes all the difference in achieving that balanced flavor profile.
03 - Cook your bacon until it's perfectly crispy. I usually do this in a skillet over medium heat, but sometimes I bake it on a sheet pan for less mess – honestly, it depends on my mood (and how much coffee I've had!). Once crispy, transfer the bacon to a paper towel-lined plate to drain off excess fat. Once it's cool enough to handle, crumble it into delicious, savory bits. This bacon is a non-negotiable for a truly loaded potato salad!
04 - In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and freshly ground black pepper. Taste it! This is where you adjust the seasonings to your liking. Do you want more tang? Add a splash more vinegar. Need more zing? A bit more Dijon. I always go a little heavy on the pepper because I just love that kick in my creamy potato salad. Make sure it's super smooth and well combined; you don't want any lumps.
05 - Once your potatoes are cool (but still a little warm is okay!), gently add them to the bowl with the dressing. Add the drained red onion, diced celery, crumbled bacon, and most of the fresh chives and parsley (save a little for garnish). Now, here’s the key: be gentle! Use a spatula to fold everything together. You want to coat the potatoes without mashing them. This is where kitchen chaos can happen if you're not careful – I’ve definitely turned a potato salad into a lumpy mess before!
06 - Cover the bowl tightly with plastic wrap and refrigerate your Steakhouse Potato Salad for at least 2 hours, but honestly, overnight is even better. This chilling time allows all those incredible flavors to meld and deepen, making for a much more delicious and cohesive dish. Before serving, give it a gentle stir, taste again for any final seasoning adjustments, and sprinkle with the reserved fresh chives and parsley. It should look creamy, vibrant, and utterly irresistible – just like a proper steakhouse side!

# Notes:

01 - Always salt your potato cooking water; it’s the only way to season the potatoes from the inside out.
02 - Store leftovers in an airtight container in the fridge for up to 4 days, but don't freeze it!
03 - Plain Greek yogurt can substitute for sour cream, but it might be a bit tangier and thinner.
04 - Serve this creamy potato salad with a sprinkle of flaky sea salt and extra fresh herbs for a beautiful finish.

# Tools You'll Need:

01 - Large pot
02 - large mixing bowl
03 - small bowl
04 - whisk
05 - spatula
06 - sharp knife
07 - cutting board

# Nutrition Facts (Per Serving):

Calories: 350 kcal
Total Fat: 28g
Total Carbohydrate: 20g
Protein: 7g

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