Steakhouse Potato Salad tastes rich, tangy, and a little smoky, like something you ordered next to a perfectly cooked ribeye. It works for anyone who wants a hearty side dish that feels restaurant-level but comes together in about 45 minutes, start to finish. I tested this version so many times that my kids now judge all other potato salads against “the steakhouse one.”
Why Choose This Steakhouse Potato Salad
This steakhouse potato salad hits that balance of creamy, tangy, and savory with just enough crunch from celery and green onion. You get tender potatoes, a sour cream and mayo dressing, a hint of Dijon, and steakhouse flavors like chives, bacon, and a little garlic.
You can prep it ahead, chill it, and serve it straight from the fridge when guests walk in. It travels well, holds up on a buffet, and tastes even better the next day when the flavors settle in.
“Tastes exactly like something from a classic steakhouse, but you made it in your own kitchen. ★★★★★”
Ingredients You Need
Potatoes
- 3 pounds Yukon Gold potatoes, scrubbed, cut into 1 to 1½ inch chunks
- Yukon Golds hold their shape and stay creamy inside.
- Use red potatoes if you like a waxier texture.
- Avoid russets since they break down and turn mealy.
Dressing
- ¾ cup mayonnaise
- Use a full fat mayo like Hellmann’s or Duke’s for best flavor.
- ½ cup full fat sour cream
- Greek yogurt works if you want a lighter option.
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar or honey
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Mix-ins
- 4 slices thick cut bacon, cooked crisp and crumbled
- Use pre-cooked bacon bits from the pantry in a pinch, just choose real bacon, not imitation.
- 3 hard boiled eggs, peeled and chopped
- Skip the eggs if you prefer egg free potato salad.
- 3 green onions, thinly sliced
- 2 ribs celery, finely diced
- ¼ cup chopped fresh chives
- 2 tablespoons chopped fresh parsley
- Optional: ½ cup shredded sharp cheddar cheese
Garnish
- Extra chopped chives and parsley
- Pinch of smoked paprika
- Extra bacon crumbles
Equipment
- Large pot for boiling potatoes
- Colander
- Large mixing bowl
- Small bowl for dressing
- Sharp knife and cutting board
- Rubber spatula or large spoon
- Measuring cups and spoons
Quick Tips & substitutions
- Salt the potato cooking water generously so the potatoes taste seasoned all the way through.
- Start potatoes in cold water so they cook evenly and stay tender.
- Toss warm potatoes with a few tablespoons of vinegar before dressing to boost flavor.
- Use half mayo and half Greek yogurt if you want a lighter dressing.
- Skip bacon and eggs, and use vegan mayo plus plant based sour cream for a vegan version.
- Swap smoked paprika with regular paprika if you prefer less smoky flavor.
- Add extra mustard and vinegar if you like a sharper, more tangy potato salad.
- Chill at least 1 hour so the steakhouse potato salad thickens and the flavors blend.
- Stir gently so the potatoes stay chunky and do not turn into mashed potatoes.
How to Make Steakhouse Potato Salad
Step 1: Prep and cook the potatoes
Scrub the potatoes and cut them into even chunks about 1 to 1½ inches. Place them in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.
Bring the pot to a gentle boil over medium high heat. Reduce heat to maintain a steady simmer and cook 10 to 15 minutes until the potatoes feel tender when you poke them with a fork. Drain in a colander and let the steam escape for 5 minutes so excess moisture evaporates.
Step 2: Season the warm potatoes
Transfer the warm potatoes to a large mixing bowl. Sprinkle 1 to 2 tablespoons apple cider vinegar and a pinch of salt over them while they still feel warm. Toss gently with a spatula so the potatoes soak up that tangy flavor.
Let the potatoes cool to just slightly warm or room temperature. This step keeps the dressing from turning too thin and helps the salad hold a nice texture.
Step 3: Cook bacon and prep mix ins
While the potatoes cool, cook the bacon in a skillet over medium heat until it turns crisp. Transfer to a paper towel lined plate and crumble when cool. Peel and chop the hard boiled eggs.
Chop celery, green onions, chives, and parsley. Keep everything in small, even pieces so each bite of steakhouse potato salad feels balanced. Set the mix ins aside.
Step 4: Mix the dressing
In a small bowl, add mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, Worcestershire sauce, sugar, salt, pepper, smoked paprika, garlic powder, and onion powder. Whisk until the dressing looks smooth and creamy.
Taste and adjust seasoning. Add more salt, pepper, or mustard if you want a bolder flavor. The dressing should taste slightly stronger than you think you need, since the potatoes will mellow it out.
Step 5: Combine potatoes, dressing, and mix ins
Pour about two thirds of the dressing over the cooled potatoes. Fold gently until the potatoes look lightly coated. Add celery, green onions, chives, parsley, chopped eggs, and most of the bacon.
Fold again, taking care not to smash the potatoes. Add more dressing as needed until the salad reaches your preferred level of creaminess. If you use cheddar cheese, fold it in at this stage.
Step 6: Chill and garnish
Cover the bowl and chill the steakhouse potato salad for at least 1 hour, or up to 24 hours. Stir once more before serving and check the seasoning. Add a pinch of salt, pepper, or vinegar if the flavors need a little lift.
Top with extra bacon, chives, parsley, and a light sprinkle of smoked paprika. Serve cold or slightly cool.
Recipe Variations
- Gluten free: Use a gluten free Worcestershire sauce and double check bacon and mustard labels.
- Vegan: Use vegan mayo, plant based sour cream, omit eggs and bacon, and add smoked paprika plus a few chopped olives for savory depth.
- Low carb style: Use fewer potatoes and bulk it up with steamed cauliflower florets, then dress the mix the same way.
- Extra smoky: Add more smoked paprika and a splash of liquid smoke, and use thick applewood smoked bacon.
- Herb heavy: Double the chives and parsley and add fresh dill for a bright, herby version.
- Spicy: Stir in a spoonful of horseradish or a minced jalapeño for a little kick.
Ways to Serve Steakhouse Potato Salad
- Spoon next to grilled steak, chicken, or pork chops.
- Serve with burgers, hot dogs, or sausages at a cookout.
- Pack in lunch boxes with sliced veggies and fruit.
- Pair with a big green salad for a hearty, simple dinner.
- Bring to potlucks, picnics, or family gatherings as your signature side.
Storage Options
Store leftover steakhouse potato salad in an airtight container in the fridge for up to 4 days. Stir before serving, since the dressing can thicken and the potatoes can settle. If it looks a little dry, add a spoonful of mayo or sour cream and a splash of vinegar, then mix again.
Keep the salad chilled and avoid leaving it at room temperature longer than 2 hours. If you plan to serve it outside, nestle the bowl in a larger bowl filled with ice so it stays cool and safe.
Steakhouse Potato Salad
Ingredients
Instructions
- Place the scrubbed, cut Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt to the water.
- Bring to a gentle boil over medium-high heat, then reduce to a steady simmer and cook for 10 to 15 minutes, until the potatoes are tender when pierced with a fork.
- Drain the potatoes in a colander and let them steam for about 5 minutes so excess moisture evaporates.
- Transfer the warm potatoes to a large mixing bowl. While still warm, sprinkle with 1 to 2 tablespoons apple cider vinegar and a pinch of salt, then toss gently so the potatoes absorb the seasoning. Let cool to slightly warm or room temperature.
- While the potatoes cool, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel–lined plate to cool, then crumble. Peel and chop the hard boiled eggs.
- Finely dice the celery, slice the green onions, and chop the chives and parsley. Set the mix-ins aside.
- In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, Worcestershire sauce, sugar or honey, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder until smooth and creamy. Taste and adjust seasoning as desired.
- Pour about two thirds of the dressing over the cooled potatoes and fold gently until they are lightly coated.
- Add the celery, green onions, chives, parsley, chopped eggs, and most of the crumbled bacon. Fold gently to combine, taking care not to mash the potatoes. If using cheddar cheese, fold it in now.
- Add more of the remaining dressing as needed until the potato salad reaches your preferred creaminess.
- Cover the bowl and chill the potato salad for at least 1 hour, or up to 24 hours, to allow the flavors to meld and the dressing to thicken slightly.
- Before serving, stir the salad gently and taste, adding a bit more salt, pepper, or vinegar if needed. Top with extra bacon crumbles, chopped chives and parsley, and a light sprinkle of smoked paprika. Serve cold or slightly cool.
Notes
Approximate per serving (about 1/10 of recipe): 320 calories; fat 22 g; saturated fat 6 g; carbohydrates 22 g; fiber 2 g; sugars 3 g; protein 7 g; sodium 560 mg. Values will vary based on specific ingredients, brands, and portion size.