What could be more indulgent than a creamy, decadent potato salad that brings the flavors of your favorite steakhouse right to your table? Imagine scooping up tender potatoes, velvety dressing, and crispy bacon, all mingling in perfect harmony with every bite. This dish is not just a side; it has the potential to steal the show at your next gathering. With its satisfying textures and rich flavors, it’s a comforting addition to any meal, whether it’s a casual barbecue or a festive holiday dinner.
Steakhouse Potato Salad offers the ideal blend of simplicity and sophistication. It’s a make-ahead dish that combines well with various mains, ensuring you’re not rushing at the last minute. This salad is also a crowd-pleaser, making it a fantastic option for potlucks and family gatherings. Let’s dive into this recipe, and elevate your culinary repertoire with a dish that promises to impress.
Why Make This Recipe
This steakhouse-inspired potato salad is a delightful twist on a classic that brings flavor and texture to the forefront of any meal. You’ll appreciate how easy it is to whip up; with just a few simple steps, you can create a dish that tastes as though it’s been carefully crafted by a gourmet chef. Plus, it’s richly satisfying without breaking the bank, allowing you to feed even the hungriest of guests.
The beautiful combination of crispy bacon, creamy dressing, and fresh vegetables offers a balance that pleases the palate. Loaded with protein from hard-boiled eggs and the satisfying crunch from celery and crumbled bacon, this salad is hearty enough to serve as a main dish or a side. Simplify your meal prep and dazzle your friends with a delicious Steakhouse Potato Salad that’s sure to become a favorite.
How to Make Steakhouse Potato Salad
Ingredients
- 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
Helpful Notes:
- You can find fresh chives in the produce section of most grocery stores.
- For a lighter version, consider using Greek yogurt instead of sour cream.
- Ingredients for the dressing can be made ahead and kept in the refrigerator for a couple of days before use.
Directions
Cook the potatoes: Begin by placing 2 pounds of cubed russet potatoes in a large pot. Cover them with cold salted water, ensuring they are submerged. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until fork-tender. Once cooked, drain the potatoes well in a colander and let them cool completely.
Make the dressing: While the potatoes cook, prepare the dressing by whisking together 1 cup mayonnaise, ½ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and all the seasonings (salt, black pepper, garlic powder, paprika) in a small bowl. Whisk until the mixture is smooth and well combined.
Combine the salad: In a large mixing bowl, gently mix the cooled potatoes, chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled bacon, and chopped chives until evenly distributed.
Dress and chill: Pour the dressing over the potato mixture and gently fold until all ingredients are evenly coated with the dressing. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
How to Serve Steakhouse Potato Salad
Steakhouse Potato Salad is best served cold or at a cool room temperature, enhancing its creamy characteristics. To present it beautifully, transfer the salad to a vibrant serving bowl, garnishing with additional chopped chives or crumbled bacon on top for that extra flair.
For a complete meal, pair your potato salad with grilled steaks or chicken, delicious burgers, or even roasted vegetables. Complement your meal with refreshing beverages such as iced tea or lemonade, and don’t forget some crusty bread on the side. For special occasions, a sprinkle of paprika or fresh herbs can elevate both the flavor and presentation.
How to Store Steakhouse Potato Salad
Store any leftover Steakhouse Potato Salad in an airtight container in the refrigerator, where it will keep fresh for about 3-5 days. This dish does not freeze well due to the creamy dressing, which can separate upon thawing. To enjoy the flavors at their best, reheat any leftovers gently in the microwave, stirring occasionally to maintain a creamy texture.
Before consuming, check for any off smells or changes in texture, which indicate that it may not be good to eat. This recipe is perfect for making ahead of time, allowing you to prepare it a day or two in advance for gatherings.
Tips to Make Steakhouse Potato Salad
- To save time, use pre-cooked bacon or bacon bits instead of cooking from scratch.
- Substitute Greek yogurt for sour cream for a healthier option.
- Avoid overcooking the potatoes; they should be tender but not mushy, allowing for a better texture in the salad.
- If you don’t have a whisk, a fork or a spoon can efficiently blend the dressing ingredients.
- For a make-ahead tip, mix the dressing and store separately until ready to serve to keep the salad fresh.
- Adjust the thickness of the dressing by adding milk or an extra splash of vinegar.
- Enhance flavor by tossing in different herbs like dill or parsley.
- Consider using avocado as a creamy substitute for a dairy-free version.
- If you have leftovers, transform them into potato croquettes for a fun twist.
- Add a splash of hot sauce for a spicy kick.
Variations
Mediterranean Delight Potato Salad
For a fresh twist, swap the bacon for olives and introduce feta cheese with a hint of lemon. This version brings a zesty flair, perfect for summer picnics.
Southwest Spicy Potato Salad
Incorporate black beans, corn, and jalapeños with a lime vinaigrette for a zesty, bold flavor explosion.
Herb-Infused Potato Salad
Infuse the dressing with fresh herbs like basil and dill for an aromatic experience that compliments the potatoes perfectly.
Smoky BBQ Potato Salad
Add in barbecue sauce along with a touch of smoked paprika to create a chocolatey, smoky version that’s sure to impress.
Loaded Baked Potato Salad
Combine ingredients typically found in a loaded baked potato—think cheddar cheese, green onions, and extra bacon—for a hearty variation that’s super satisfying.
FAQs
Can I make this ahead of time?
Absolutely! Steakhouse Potato Salad can be made up to two days in advance. Just store it in the refrigerator and dress it only when ready to serve to maintain the best flavor and texture.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator. They will usually last for about 3-5 days. Make sure to check for freshness before consuming.
Can I freeze this dish?
It’s not advisable to freeze potato salad, as the texture of the potatoes and dressing can change once thawed. It’s best enjoyed fresh or refrigerated.
What can I substitute for [key ingredient]?
If you’re out of mayonnaise, plain Greek yogurt or a mixture of sour cream and cream cheese works well. Each substitution will offer a different taste and texture but will still create a delightful salad.
How do I prevent [common problem like sticking, burning, drying out]?
If you’re finding the potatoes are breaking apart, ensure you don’t overcook them; they should be tender but still hold their shape. It’s crucial to drain them well to avoid excess moisture.
Is this [specific diet]-friendly?
This recipe can be adapted for various dietary preferences. To make it gluten-free, ensure all ingredients meet gluten-free specifications. For a vegan option, swap dairy for plant-based alternatives.
Can I use [alternative ingredient or equipment]?
Yes! If you prefer not to use eggs, simply omit them or swap them for diced tofu for added texture. You can mix this salad by hand instead of using an electric mixer, making sure to fold gently to maintain the structure.
What if I don’t have [specific tool]?
In the absence of a whisk, feel free to use a fork or a blender to ensure the dressing is well-combined.
How do I know when it’s done?
Your potato salad is ready when the potatoes are fork-tender but not falling apart, and the dressing is smooth and creamy while coating the potatoes evenly.
Can I double/halve this recipe?
Yes! This recipe scales beautifully. Simply adjust the ingredient quantities according to how many servings you need.
Steakhouse Potato Salad
Ingredients
Method
- Place the cubed russet potatoes in a large pot and cover them with cold salted water. Bring them to a boil over medium-high heat and cook for 15-20 minutes or until fork-tender. Drain the potatoes well and let them cool completely.
- In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika until smooth and well combined.
- In a large mixing bowl, gently mix the cooled potatoes, chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled bacon, and chopped chives until evenly distributed.
- Pour the dressing over the potato mixture and gently fold until all ingredients are evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.