The Perfect Steakhouse Potato Salad Recipe: Creamy, Delicious, and Irresistible

We’ve all been there: you’re seated at a wonderful steakhouse, you take a forkful of the potato salad, and you can’t help but wonder, “How on earth do they make this so good?” That humble side dish is often a revelation—a creamy, chunky, flavour-filled masterpiece that stands up to the richest of steaks. Well, we’re here to let you in on a secret: you don’t need a special reservation to enjoy it. We’re ready to share our blueprint for crafting the ultimate Steakhouse Potato Salad in your very own kitchen. This recipe is a true game-changer, elevating the simple potato into the highlight of your meal.

What Makes a Potato Salad “Steakhouse-Style”?

Not every potato salad is cut from the same cloth. While a classic picnic salad with a sharp, vinegar-based dressing certainly has its charm, a steakhouse version operates on a whole other level of indulgence. It is characterised by its luxurious consistency and deep, complex flavours. We believe its magic comes down to three crucial elements:

• The Texture: The potatoes are cooked to be perfectly tender yet firm, never descending into mush. They maintain their shape, offering a satisfying, substantial bite.
• The Dressing: This is where richness reigns. The base of mayonnaise and sour cream is unabashedly creamy, balanced with a delightful tang from mustard and a splash of vinegar.
• The “Loaded” Factor: This is where the real character shines through. An authentic steakhouse potato salad is generously studded with delicious additions like salty, crisp bacon, perfectly cooked hard-boiled eggs, and the fresh, sharp notes of spring onions or chives.

This trifecta transforms the dish from a mere accompaniment into a truly essential part of the dining experience. It’s a creamy potato salad that manages to be both supremely comforting and wonderfully decadent.

Why You’ll Love This Recipe

• A True Steakhouse Experience: We’ve meticulously balanced the creamy, tangy, and savoury notes to replicate that high-end restaurant quality, making you feel like a culinary star at home.
• Every Bite is Packed with Flavour: Loaded with crispy bacon, fresh chives, and rich eggs, each mouthful is a delightful explosion of taste and texture.
• Exceptionally Versatile: While it’s the ultimate side dish for steak, it’s also a fantastic partner for grilled chicken, juicy burgers, or even as the main attraction at a summer barbecue.
• Perfect for Making Ahead: This salad improves with time as the flavours meld and deepen overnight, making it an excellent choice for easy meal prep or stress-free entertaining.

Key Ingredients for the Perfect Steakhouse Potato Salad

Assembling the finest components is your first step on the path to potato salad glory. We’ve outlined exactly what you’ll need and explained why each ingredient plays a vital role in achieving that signature steakhouse flavour.

For the Potatoes:

The choice of potato can truly make or break your salad. We wholeheartedly recommend using a waxy variety. Starchy potatoes, such as King Edward, have a tendency to crumble when boiled, which can lead to a pasty texture. Waxy potatoes, conversely, hold their structure wonderfully.

• Best choices: Charlotte, Maris Piper, or any variety of new potato. Their firm flesh is absolutely ideal for a chunky, textured salad.
• Quantity: We find that around 1.2kg (approximately 2.5 lbs) of potatoes creates a generous portion perfect for the whole family.

For the Creamy Dressing:

The dressing is the very soul of our Steakhouse Potato Salad. It must be rich, tangy, and seasoned to perfection to coat every single component beautifully.

• Full-Fat Mayonnaise: This is no place for the light stuff! A high-quality, full-fat mayonnaise provides the essential rich and creamy foundation.
• Sour Cream: This introduces a lovely tang and a touch of lightness, which helps to cut through the richness of the mayo. Greek yoghurt also works well as a substitute.
• Dijon Mustard: This lends a sharp, tangy depth that is absolutely crucial to the overall flavour profile.
• White Wine Vinegar: A dash of acidity is key to brightening all the other flavours and ensuring the dressing doesn’t feel overly heavy.
• Seasoning: A straightforward blend of salt, freshly ground black pepper, and a pinch of celery salt is all that’s required.

The “Loaded” Extras:

These are the delightful additions that bring texture, flavour, and that unmistakable “wow” factor. You can certainly adjust the amounts to your own liking, but we feel this combination is perfectly balanced.

• Streaky Bacon: Cook it until wonderfully crisp, then crumble it. That salty, smoky goodness is simply non-negotiable!
• Hard-Boiled Eggs: Roughly chopped, they contribute a fantastic creaminess and richness to the salad.
• Spring Onions or Chives: We adore the fresh, mild oniony bite they add. Chives offer a more delicate flavour, whereas spring onions provide a little more punch.
• Celery: Finely diced celery introduces a superb, refreshing crunch that provides a brilliant contrast to the salad’s creaminess.

Step-by-Step Instructions: Crafting Your Steakhouse Potato Salad

With our ingredients at the ready, it’s time to bring it all together. Just follow these simple steps for what we are confident will be the best potato salad recipe you’ve ever tried.

1. Prepare the Potatoes: Give your potatoes a good wash. You can peel them for a more classic presentation or leave the skins on for a rustic touch and some extra nutrients. Chop them into uniform 1-inch cubes. Place the chunks in a large pot and cover with cold, well-salted water. Bring the pot to a boil and cook for 10-15 minutes, or until the potatoes are just tender when pierced with a fork. It’s vital not to overcook them! Drain the potatoes thoroughly and set them aside to cool for at least 20 minutes.
2. Cook the Extras: As the potatoes are boiling, cook your bacon in a frying pan until it’s perfectly crisp. Move it to a plate lined with a paper towel to drain off excess fat, then crumble or chop it once it has cooled. You’ll also want to have your hard-boiled eggs peeled and roughly chopped.
3. Whisk the Dressing: In a large mixing bowl (preferably the one you plan to serve from), combine the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, pepper, and celery salt. Whisk everything together until the mixture is completely smooth and well-incorporated.
4. Combine Everything Gently: Add the slightly cooled potatoes to the bowl containing the dressing. Tip in most of the crumbled bacon (reserving a little for garnish), the chopped eggs, spring onions, and diced celery. Using a rubber spatula, carefully fold all the ingredients together until the potatoes are evenly coated. Be gentle, as mixing too forcefully can cause the potatoes to break apart.
5. Chill and Serve: Cover the bowl and place it in the refrigerator for a minimum of two hours. This step is absolutely essential! It gives the potatoes time to absorb the flavours of the dressing, allowing everything to meld beautifully. Just before serving, give the salad a final gentle stir, garnish with the reserved bacon and a sprinkle of fresh chives, and enjoy.

Top Tips for Potato Salad Perfection

We’ve prepared this recipe more times than we can count, and we’ve gathered a few handy tricks along the way. Keep these pointers in mind to guarantee your salad is absolutely flawless every single time.

• Salt the Water: Always be generous with the salt when boiling your potatoes. This simple step seasons them from the inside out and makes a remarkable difference to the final taste.
• Don’t Rush the Cooling: Introducing hot potatoes to a mayonnaise-based dressing can cause it to separate and become oily. Let them cool down until they are either at room temperature or just slightly warm.
• Dress While Slightly Warm: While you don’t want the potatoes to be hot, dressing them while they still retain a little warmth helps them absorb the dressing’s flavours much more effectively.
• Taste and Adjust: The intensity of flavours can diminish slightly as the salad chills. We always recommend tasting it again right before you serve it. It might just need an extra pinch of salt or another dash of vinegar to bring it back to life.

What to Serve with Your Potato Salad

This loaded potato salad is a true champion of versatility. While its name clearly suggests a pairing with a perfectly cooked steak, its potential extends far beyond that. It is a fantastic addition to any barbecue, picnic, or potluck. We particularly love serving it alongside grilled meats and other crowd-pleasing mains. It would be a phenomenal side for some tasty Ranch Garlic Parmesan Chicken Skewers or served generously next to some delicious Bacon Jam Cheeseburger Sliders for the ultimate summer spread.

FAQ

Conclusion: Your New Go-To Side Dish

So there you have it—our complete guide to creating a truly outstanding Steakhouse Potato Salad. With its wonderfully creamy dressing, perfectly cooked potatoes, and a delicious combination of “loaded” extras, we guarantee this recipe will become a firm favourite in your home. It’s the perfect example of how, with the right ingredients and a little care, a simple side dish can completely steal the show.

We are so excited for you to try this recipe and bring that restaurant-quality flavour into your own kitchen. Give it a go for your next family meal or barbecue, and just watch how quickly it disappears! We’d love for you to leave a comment below to let us know how it turned out, or feel free to share your creations with us on social media. Happy cooking!

Steakhouse Potato Salad: A Creamy, Flavor-Packed Side Dish

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We’re showing you how to recreate that classic, indulgent steakhouse potato salad at home. It’s creamy, loaded with flavour, and the perfect side for any occasion.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (+ chilling)
Servings: 8

Ingredients

• 1.2 kg waxy potatoes (e.g., Charlotte, Maris Piper), chopped into 1-inch cubes
• 200 g full-fat mayonnaise
• 150 g sour cream
• 2 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 8 rashers streaky bacon, cooked and crumbled
• 4 large hard-boiled eggs, roughly chopped
• 4 spring onions, finely sliced
• 2 celery stalks, finely diced
• 1/2 tsp celery salt
• Salt and freshly ground black pepper, to taste

Instructions

1. Place the chopped potatoes in a large pot of cold, salted water. Bring to a boil and cook for 10-15 minutes until tender. Drain and allow to cool for at least 20 minutes.
2. While the potatoes are cooking, prepare your extras: cook the bacon until crisp and crumble it, and peel and chop the hard-boiled eggs.
3. In a large serving bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, celery salt, salt, and pepper to create a smooth dressing.
4. Add the cooled potatoes, most of the crumbled bacon, chopped eggs, spring onions, and diced celery to the dressing. Gently fold everything together until well combined.
5. Cover the bowl and refrigerate for at least 2 hours to allow the flavours to meld. Garnish with the remaining bacon and extra spring onions before serving.

Nutrition (per serving):
Calories: 355 kcal
Protein: 11 g
Carbs: 26 g
Fat: 23 g