A rich, creamy steakhouse-style potato salad loaded with bacon, cheddar, pickles and fresh herbs.
This Steakhouse Potato Salad is the kind of side dish that disappears first at the table. Tender red potatoes are coated in a tangy, creamy dressing with Dijon mustard and apple cider vinegar, then loaded with crispy bacon, sharp cheddar, crunchy dill pickles and fresh onion.
It's hearty, full of texture and perfect for braais, family dinners or easy meal prep. if you love this recipe, try my Buttery Acorn Spice Squash, these Brussels Sprouts with Pancetta and my Roasted Broccoli and Potatoes.
Ingredients
- Red potatoes: Tender and creamy, perfect for holding their shape in salad.
- Sour cream: Adds tanginess and a rich creamy texture.
- Mayonnaise: Creates the smooth, classic dressing base.
- Dijon mustard: Adds sharpness and depth of flavor.
- Apple cider vinegar: Balances the richness with acidity.
- Cooked bacon: Brings crispy, smoky, savory flavor.
- Red onion: Adds crunch and a mild bite.
- Cheddar cheese: Sharp and salty, giving that steakhouse feel.
- Dill pickles: Adds crunch and a tangy pop.
- Parsley: Freshness and color throughout the salad.
- Scallions: Adds a mild onion finish and freshness.
See recipe card for quantities.
Instructions
- Step 1: Add the cubed potatoes to a pot of cold water, bring to a boil, and cook for 10-15 minutes until fork-tender. Drain well and allow to cool. Add dressing ingredients to a bowl.
- Step 2: Whisk them together until creamy.
- Step 3: In a large bowl, combine the cooled potatoes, bacon, red onion, cheddar, pickles, salt and pepper.
- Step 4: Pour over the dressing and gently fold until everything is evenly coated without breaking the potatoes. Stir, cover and chill for an hour.
Substitutions
- Greek yogurt instead of sour cream for extra protein
- Gherkins or cornichons in place of dill pickles
- Spring onion instead of red onion for a milder flavor
Variations
- Loaded ranch version: Add a spoonful of ranch seasoning to the dressing
- Spicy: Stir in chopped jalapenos or a dash of hot sauce
- Protein-packed: Add chopped boiled eggs for extra richness
Equipment
You'll need a large pot for boiling the potatoes and a mixing bowl for the dressing.
A large serving bowl and spatula or spoon help gently combine everything without mashing the potatoes.
Storage
Store in an airtight container in the fridge for 2-3 days. This salad actually tastes even better the next day once the flavors have had time to develop.
Do not leave out at room temperature for extended periods, especially at outdoor gatherings.
Top tip
Always cool the potatoes completely before adding the dressing to keep the salad thick and creamy rather than watery.
FAQ
Yes, you can serve it slightly warm or chilled. For the best texture and flavor, I recommend chilling it for at least 1 hour so the dressing thickens and the flavors meld beautifully.
Related
Looking for other recipes like this? Try these:
Steakhouse Potato Salad
Ingredients
- 2 lbs of red potatoes cubed
- ¼ cup of sour cream
- ½ cup of mayonnaise
- 2 tablespoon Dijon mustard
- 2 tablespoon apple cider vinegar
- 6 strips of cooked bacon chopped into small pieces
- 1 red onion diced
- 1 cup of cheddar cheese
- ¼ cup of chopped dill pickles
- 1 teaspoon of salt and pepper
- ¼ cup of chopped parsley
- ¼ cup of scallions
Instructions
- Add the chopped potatoes to a pot and add cold water, bring the water to a boil over a medium to high heat, cook for 10-15 minutes or until a fork can pierce easily. Drain the potatoes and let them cool to room temperature. This prevents the dressing from becoming runny.
- In a medium bowl add the sour cream, mayonnaise, Dijon and apple cider vinegar, whisk until it's completely smooth and creamy.
- To a large bowl add the cooled potatoes, bacon, onion, cheddar cheese, pickles, salt and pepper, and the dressing. Stir carefully trying not to break or mash the potatoes, stir until completely coated.
- Add the parsley and stir again. Wrap in plastic wrap and chill in the fridge for 1 hour. Serve and enjoy!
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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