Emily Creamy potatoes, crisp bacon, sharp cheddar, sour cream and green onions — the loaded steakhouse-style potato salad that belongs beside grilled steak, BBQ chicken and every summer cookout plate.
Steakhouse potato salad is what happens when classic creamy potato salad meets a loaded baked potato. You get tender potatoes, smoky bacon, sharp cheddar, sour cream, mayonnaise, green onions and just enough Dijon to keep the whole bowl from tasting heavy. It is rich, cold, savoury and exactly the kind of side dish people quietly go back for while pretending they are only taking a small second scoop.
This is not the watery deli counter potato salad that gets forgotten at the end of the table. This one has texture, salt, crunch and that steakhouse flavour you expect next to a grilled ribeye, burgers, BBQ chicken or smoky ribs. The trick is letting the potatoes steam dry before dressing them, then chilling the salad long enough for the bacon, cheddar and creamy sauce to settle into every bite.
Creamy Steakhouse Potato Salad
A loaded baked potato style salad with bacon, cheddar, sour cream, green onions and tender potatoes.
- 1.4 kg baby potatoes or Yukon Gold potatoes, cut into 1-inch pieces
- 1 cup mayonnaise
- ¾ cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1½ cups sharp cheddar cheese, shredded
- 8 slices bacon, cooked crisp and chopped
- 4 green onions, thinly sliced
- 2 tbsp fresh parsley or chives, chopped
- Salt and black pepper to taste
- 1Boil the potatoes in a large pot of cold salted water. Bring to a boil, then simmer for 12 to 15 minutes until the potatoes are fork tender but not falling apart.
- 2Drain the potatoes well and spread them on a tray or large plate. Let them steam dry for 10 minutes so the salad does not turn watery.
- 3Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt and black pepper in a large mixing bowl.
- 4Fold the warm potatoes into the dressing gently. Add cheddar, bacon and green onions, saving a little of each for the top.
- 5Chill for at least 30 minutes. Before serving, taste for salt and pepper, then finish with extra bacon, cheddar, green onions and parsley or chives.
📝 Notes
For the best steakhouse flavour, use sharp cheddar and bacon that is cooked until properly crisp. The potatoes should be warm when they meet the dressing, but not steaming hot. Warm potatoes absorb flavour beautifully; very hot potatoes can make the creamy dressing loose.
Why You’ll Love This Recipe
This potato salad tastes like the side dish you would order with a perfectly grilled steak. It is creamy but not flat, rich but not greasy, and packed with enough bacon, cheddar and green onion to make every bite interesting. The sour cream gives it that loaded baked potato flavour while the Dijon and vinegar add just enough brightness to cut through the richness.
Best Ways to Serve Steakhouse Potato Salad
Serve it cold with grilled steak, BBQ chicken, burgers, ribs, smoked brisket or roasted chicken. It also works beautifully on a cookout table with corn on the cob, baked beans, coleslaw and garlic bread. If you are making steak night at home, this is the side dish that makes the plate feel restaurant-level.
“This is the potato salad that disappears before the steak is even sliced. The bacon and cheddar make it feel like a full loaded baked potato in every spoonful.”
What You’ll Need
- PotatoesBaby potatoes, red potatoes or Yukon Gold potatoes are best because they hold their shape and stay creamy inside. Avoid russet potatoes if you want clean pieces instead of a mashed texture.
- Sour creamThis is what gives the salad its steakhouse baked potato flavour. It also lightens the mayonnaise so the dressing tastes creamy instead of heavy.
- BaconCook it until crisp, then chop it into small pieces. Soft bacon disappears into the salad, but crisp bacon gives every bite smoky crunch.
- Sharp cheddarUse sharp cheddar rather than mild. The stronger flavour stands up to the potatoes and creamy dressing.
- Green onionsThey add freshness, colour and a mild onion bite without overpowering the salad.
Helpful Tips
- ✓Start the potatoes in cold salted water so they cook evenly from the centre to the edges. Dropping potatoes into boiling water can make the outside soft before the inside is tender.
- ✓Let the potatoes steam dry after draining. This one step keeps the dressing thick and creamy instead of loose and watery.
- ✓Reserve some bacon, cheddar and green onion for the top. Potato salad always looks better when people can see what is inside before they take a scoop.
- ✓Chill for at least 30 minutes, but taste again before serving. Cold potatoes mute seasoning, so you may need one final pinch of salt and pepper.
Frequently Asked Questions
Can I make steakhouse potato salad ahead of time?
What potatoes are best for potato salad?
Can I add eggs?
Can I serve it warm?
How do I stop potato salad from getting watery?
Storage
❄️ Refrigerator
Store covered in the fridge for up to 3 days. Stir gently before serving and refresh with a little extra green onion if needed.
🥣 Make Ahead
Make the full salad 1 day ahead, but save some bacon and cheddar for garnishing right before serving so it looks fresh.
🚫 No Freezing
Do not freeze. Creamy potato salads separate after thawing and the potatoes turn grainy and watery.
🌡 Serving
Do not leave creamy potato salad out for long. Keep it chilled until serving, especially for BBQs, picnics and summer cookouts.
