When the weekend rolls around, there’s nothing quite like gathering with loved ones over a fresh and creamy side dish. Imagine the laughter, stories, and clinking glasses at your family barbecue. That’s where this Steakhouse Potato Salad comes in. It’s the kind of dish that makes you feel at home, warming hearts and bellies alike. Whether it’s summer or a crisp fall day, bringing this salad to the table feels like giving a warm hug. Let’s dive into the joy of making it together!
Why This Steakhouse Potato Salad Will Make You Smile
This Steakhouse Potato Salad is more than just a recipe; it’s a sprinkle of nostalgia and comfort that reminds you of family gatherings. Each creamy bite is packed with flavor and memories, whether it’s a sunny picnic or a cozy backyard party. The combination of tender potatoes, rich dressing, and crunchy veggies feels like a special treat, just like what you’d find at your favorite steakhouse. It’s indulgent but still has a homemade touch that makes it extra special.
Let’s Bake Steakhouse Potato Salad Together
Ready to whip up something delightful? Grab your apron, put on your favorite music, and let’s get cooking! Making Steakhouse Potato Salad is a simple yet rewarding experience. You’ll get your hands a little messy, but that’s part of the fun. I’m here to guide you, step by step, as we blend flavors and create a dish that will surely impress your family.
What You’ll Need to Make It
Gather these ingredients before we start mixing:
- 2 pounds russet potatoes (peeled and cubed)
- 4 large hard-boiled eggs (chopped)
- 2 celery stalks (diced)
- ¼ cup red onion (finely chopped)
- 6 slices cooked bacon (crumbled)
- 2 tablespoons fresh chives (chopped)
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Having everything ready makes cooking so much easier! Now, let’s get started.
Step-by-Step Directions
Cook the Potatoes
First, let’s get those potatoes ready. Place your 2 pounds of cubed russet potatoes in a large pot. Cover them with cold, salted water. Bring the pot to a boil and cook for about 15-20 minutes until the potatoes are fork-tender. This means you should be able to pierce them easily with a fork. Once done, drain them well in a colander and let them cool for a bit.
Make the Dressing
While your potatoes are cooking, we can whip up the creamy dressing. In a small bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, and all the seasonings: ½ teaspoon of salt, ¼ teaspoon of black pepper, ¼ teaspoon of garlic powder, and ¼ teaspoon of paprika. Mix it all until smooth and creamy. You’re going to love the smell of this dressing!
Combine the Salad
Now, it’s time to bring everything together! In a large bowl, gently mix those cooled potatoes with 4 chopped hard-boiled eggs, 2 diced celery stalks, ¼ cup of red onion, 6 slices of crumbled bacon, and 2 tablespoons of chives. Take your time with this step; you want everything to blend nicely.
Dress and Chill
Once everything is mixed, pour the dressing over the potato mixture. Gently fold it all together until every piece is coated. Don’t rush through this part; let your salad shine! After that, cover the bowl and pop it in the fridge for at least 1 hour. This chilling time allows all those wonderful flavors to meld perfectly together.
Serving This Steakhouse Potato Salad With Love
When it’s time to serve your Steakhouse Potato Salad, think about how you want to present it. A lovely bowl garnished with a few extra chives on top can make all the difference. Maybe it’s at a family gathering, where everyone shares stories over food, or a cozy weekend where you lounge around the table. Whatever the occasion, this salad is sure to bring smiles to your loved ones. It pairs wonderfully with grilled meats or a fresh garden salad. The complementing flavors create a feast that’ll keep everyone coming back for more.
Storing Your Sweet Creation
Now, let’s talk about what to do with any leftovers. If you happen to have any, simply cover the salad and store it in the fridge. It stays fresh for about 3 to 4 days. But honestly, if it even lasts that long before everyone devours it! You might want to hide a little away for yourself if you want to enjoy it later.
Tired of forgettable sides?
Let’s change that. Dive into our Lazy Bites Recipes quick, cheesy, and full of that homemade comfort everyone craves. No fuss, no fancy tricks, just real food that tastes like love
Fun Twists to Make It Your Own
One of the best things about this Steakhouse Potato Salad is how easy it is to make it your own. Want a little heat? Add some diced jalapeños or a sprinkle of cayenne pepper for a spicy kick. Prefer a tangier flavor? You can swap out the mayonnaise for Greek yogurt, or add a splash more apple cider vinegar. Get creative! Add in some pickles for a crunch or swap the bacon for a vegetarian alternative like chickpeas. It’s all about what makes you and your family happy.
Steakhouse Potato Salad
Ingredients
Main Ingredients
- 2 pounds russet potatoes peeled and cubed
- 4 large hard-boiled eggs chopped
- 2 stalks celery diced
- ¼ cup red onion finely chopped
- 6 slices cooked bacon crumbled
- 2 tablespoons fresh chives chopped
Dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
Cook the Potatoes
- Place the cubed russet potatoes in a large pot and cover them with cold, salted water.
- Bring the pot to a boil and cook for about 15-20 minutes until fork-tender.
- Drain the potatoes well in a colander and let them cool.
Make the Dressing
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth.
Combine the Salad
- In a large bowl, gently mix the cooled potatoes with chopped hard-boiled eggs, diced celery, red onion, crumbled bacon, and chives.
Dress and Chill
- Pour the dressing over the potato mixture and gently fold until every piece is coated.
- Cover the bowl and refrigerate for at least 1 hour.
Notes
Nutrition
FAQs About Steakhouse Potato Salad
Can I make Steakhouse Potato Salad ahead of time?
Yes, and it actually tastes better that way! The flavors blend beautifully after a few hours in the fridge. Just cover it well and chill overnight. Before serving, give it a quick stir and maybe sprinkle fresh chives on top to wake it up.
What’s the best substitute if I don’t eat bacon?
No bacon? No problem. Try roasted chickpeas for crunch, or smoked paprika to mimic that savory flavor. You could also toss in olives or sun-dried tomatoes if you like a bolder bite. The salad is flexible, so play with what you love.
How do I keep the potatoes from turning mushy?
The trick is cutting them evenly and pulling them off the heat as soon as they’re fork-tender. Drain well, and let them cool a bit before mixing in the dressing. That way, they stay firm but still soak up all the creamy goodness.
Can I swap the mayo for something lighter?
Absolutely. Greek yogurt works great for a tangy twist, and it lightens things up without losing creaminess. You could even do half mayo, half yogurt for balance. Nobody will miss a thing, and you’ll still get that steakhouse-style flavor.
Bring Steakhouse Potato Salad to Your Table Tonight
This Steakhouse Potato Salad is proof that simple ingredients can create something unforgettable. With creamy potatoes, crispy bacon, and a tangy dressing, it’s the side dish that pairs with anything and makes every meal feel special. Whether you’re grilling, hosting family, or just craving comfort food, this salad delivers every time. Try it tonight—you’ll love how easy it is, and your family will love how good it tastes.
Join Us Where the Lazy Magic Happens
- Instagram – catch quick bites, kitchen flops, and recipe wins in real time
- Facebook – where we swap no-fuss ideas and celebrate shortcut dinners
- Pinterest – stock up on scroll-stopping recipes that practically cook themselves
No judgment, just good food and a whole lot of “heck yes.”
