Steakhouse Potato Salad
A hearty and creamy potato salad with smoky turkey bacon and a tangy dressing, perfect for BBQs, potlucks, or casual dinners.
I’ve been making this Steakhouse Potato Salad for backyard cookouts and weeknight leftovers for years — it’s rich enough to stand up to a grilled ribeye but easy enough to throw together on a busy afternoon. The russets hold their shape, the turkey bacon adds smoky crunch, and the tangy mayo-sour cream dressing keeps every forkful juicy.
Why you’ll love this dish
This salad hits the sweet spot between comfort and class. It’s hearty and creamy like classic diner potato salad but brightened with Dijon and apple cider vinegar so it never tastes heavy. Make it for summer BBQs, holiday sides, or a family potluck where you want something familiar yet a little elevated.
Why choose this over other potato salads? It’s:
- Reliable: uses pantry staples and comes together in about an hour (mostly hands-off).
- Flexible: easy to scale up for crowds or simplify for weeknight dinners.
- Crowd-pleasing: turkey bacon and chives add flavor that even picky eaters tend to enjoy.
If you like a hearty steak-and-potatoes combo, try pairing this with quick garlic butter steak bites and potatoes for an easy, restaurant-style meal at home.
The cooking process explained
Overview in plain steps so you know what’s coming:
- Boil cubed russets until just fork-tender.
- Whisk a creamy dressing from mayo, sour cream, Dijon and vinegar.
- Mix potatoes with chopped eggs, celery, red onion, turkey bacon and chives.
- Fold in the dressing, chill at least an hour for flavors to meld.
This recipe is forgiving: cook the potatoes until fork-tender but not falling apart, and fold gently so you keep some chunkiness rather than a mashed texture.
Key Ingredients
- 2 pounds russet potatoes — peeled and cubed (russets hold their shape; waxy potatoes like Yukon Gold work if you prefer a creamier texture)
- 4 large hard-boiled eggs, chopped
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped (so it doesn’t overpower)
- 6 slices cooked turkey bacon, crumbled (or use smoked turkey bacon for a lighter version)
- 2 tablespoons fresh chives, chopped
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Substitution notes: Greek yogurt can replace up to half the mayo/sour cream for tang and fewer calories. If you want more acidity, swap lemon juice for the vinegar, but add it gradually.
For a contrasting salad to serve alongside, consider the sweet-savory balance of an Asian chicken cranberry salad.
Step-by-step instructions
- Cook potatoes: Put 2 lb cubed russets into a large pot and cover with cold, salted water. Bring to a boil and simmer 15–20 minutes until a fork slides easily into a piece but it isn’t breaking apart. Drain in a colander and let cool to warm (not hot).
- Make the dressing: In a small bowl whisk together 1 cup mayonnaise, 1/2 cup sour cream, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp paprika until smooth.
- Combine salad: In a big mixing bowl gently fold the cooled potatoes with 4 chopped hard-boiled eggs, 2 diced celery stalks, 1/4 cup finely chopped red onion, 6 slices crumbled turkey bacon, and 2 tbsp chopped chives.
- Dress and chill: Pour the dressing over the potato mixture and fold carefully until everything is evenly coated. Cover and refrigerate at least 1 hour to allow flavors to meld. Taste before serving and adjust salt or pepper if needed.
Short, clear verbs help here — boil, whisk, fold, chill. Don’t overmix; you want bite-sized potato pieces.
Steakhouse Potato Salad
- Prep
- 30 MIN
- Cook
- 20 MIN
- Total
- 1 HR 30 MIN
- Serves
- 8
01Ingredients
Potatoes and Vegetables
Dressing
02Method
- Preparation
- Mixing
- Dressing and Chilling
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0 OF 5 DONE03Recipe notes
- 01Store in an airtight container for up to 3–4 days. Not recommended for freezing. Serve chilled or remove from fridge 15–30 minutes before serving for best flavor.
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Best ways to enjoy it
- Plate it next to grilled steaks, burgers, or pulled chicken. The creaminess complements rich proteins.
- Use as a hearty sandwich filling on toasted bread with extra turkey bacon.
- Serve in a hollowed-out small bread bowl for a fun buffet presentation.
- Garnish with extra chives, a sprinkle of paprika, or crumbled blue cheese for a luxurious touch.
For plating at a dinner, spoon a neat mound on a warm plate and top with reserved turkey bacon and chives so it looks fresh.
Storage and reheating tips
Refrigerate: Store in an airtight container for up to 3–4 days. Because of the mayo and eggs, don’t keep it longer than that.
Freezing: Not recommended — mayonnaise and potato textures degrade when frozen and thawed.
Serving from fridge: Remove from fridge 15–30 minutes before serving so flavors open up and dressing softens.
Food safety: Keep chilled at ≤40°F and discard leftovers left out more than 2 hours (1 hour if hot weather).
If leftovers seem drier after a day, stir in a tablespoon of mayo or sour cream to refresh the texture.
Creative twists
- Loaded version: Fold in shredded cheddar and sliced green onions, then top with extra turkey bacon for a “loaded” potato salad.
- Herb-forward: Swap chives for dill and parsley; add a splash of lemon for a brighter finish.
- Spicy kick: Add 1–2 teaspoons of Sriracha or a pinch of cayenne to the dressing.
- Lighter option: Replace half the mayo with plain Greek yogurt and use turkey bacon.
- Pickle-savvy: Stir in 2 tablespoons finely chopped dill pickles for extra tang and crunch.
These variations let you adapt the salad to different menus — brunch, BBQ, or a potluck where you want something memorable.
Common questions
How long does this take to make?
A: Active time is about 20–30 minutes (peeling, boiling, chopping), plus at least 1 hour chill time. Plan for roughly 1.5 hours total.
Can I make this a day ahead?
A: Yes — making it the day before improves flavor melding. Keep it tightly covered and refrigerate; add fresh garnish just before serving.
Is it safe with mayo and eggs?
A: Yes, if you keep it refrigerated and consume within 3–4 days. Follow standard food safety: don’t leave it at room temperature over 2 hours.
Can I omit eggs or turkey bacon for dietary reasons?
A: Absolutely. Omit eggs for an egg-free version; replace turkey bacon with smoked tempeh or roasted mushrooms for a vegetarian spin.
Can I use different potatoes?
A: Russets give a chunkier texture. Yukon Golds make a creamier, silkier salad. Avoid waxy potatoes only if you want a very firm bite.
Conclusion
This Steakhouse Potato Salad is a dependable, flavor-packed side that works for casual grills and special dinners alike. For more ideas, check out Steakhouse Potato Salad – My Country Table and my Steakhouse Potato Salad: A Creamy, Flavor-Packed Side Dish.
Casseroles
Side Dish
Side Dish
