This Steakhouse Potato Salad is creamy, hearty, and packed with all the flavors you’d expect from a classic steakhouse side bacon, cheddar, green onions, and a perfectly seasoned dressing. It’s comforting, easy to make, and the kind of dish that fits beautifully next to any meal.
Ingredients
- 2 lbs baby potatoes, halved
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 4–6 slices cooked bacon, crumbled
- 3 green onions, sliced
- Optional: chopped parsley for color
Steps
- Cook the potatoes. Boil the halved potatoes in salted water until fork-tender (about 10–12 minutes). Drain and let them cool slightly.
- Make the dressing. In a bowl, whisk sour cream, mayo, Dijon, garlic powder, paprika, salt, and pepper until smooth.
- Combine the mix-ins. Add warm potatoes to a large bowl and gently toss with the dressing. Don’t worry if some break it adds creaminess.
- Add the good stuff. Fold in cheddar, bacon, and green onions.
- Taste and adjust. Add a pinch of salt or a little more mustard if you want extra tang.
- Chill for 20–30 minutes so the flavors can meld and the dressing thickens beautifully.
Chef’s Tips
- Use baby potatoes: They hold their shape and have a naturally creamy texture.
- Mix while warm: Warm potatoes soak up the dressing and become more flavorful.
- Keep bacon crisp: Add half of it right before serving for texture.
Variations
- Ranch steakhouse salad: Swap the dressing for ranch + sour cream.
- Loaded baked potato style: Add chives and a spoonful of cream cheese.
- Spicy version: Mix in a little cayenne or diced jalapeños.