Dinner

Steakhouse Potato Salad Recipe

ByMatteo Rossi April 5, 2026April 5, 2026

Introduction

This steakhouse potato salad brings the classic flavors of a steakhouse side dish right to your table. Creamy, crunchy, and full of comforting ingredients, it’s perfect for BBQs, potlucks, or any time you want a satisfying salad. Chilling the salad allows the flavors to meld beautifully.

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

Instructions

Step 1: Place the cubed russet potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15-20 minutes until the potatoes are fork-tender. Drain well in a colander and allow to cool completely.
Step 2: While the potatoes cook, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, garlic powder, and paprika in a small bowl until smooth.
Step 3: In a large bowl, gently combine the cooled potatoes, chopped hard-boiled eggs, diced celery, finely chopped red onion, crumbled bacon, and chopped fresh chives.
Step 4: Pour the dressing over the potato mixture and fold gently until everything is evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Tips & Variations

For the best flavor, let the salad chill for at least one hour before serving.
Make sure your potatoes are completely cool before adding the dressing to prevent it from becoming watery.
Feel free to add extra bacon if you enjoy a smoky, crispy texture.
Using fresh chives adds a bright, fresh taste to the salad.
Stir gently to keep the potatoes from mashing and maintain a nice texture.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a sprinkle of fresh chives if desired. Reheat is not recommended as this salad is best served chilled or at room temperature.

How to Serve

A clear glass bowl filled with chunky potato salad sits on a white marbled surface. The salad has several layers visible: large pieces of yellow potato with skin on the edges, mixed evenly with creamy white dressing that coats each piece. Throughout the salad, small bits of crispy brown bacon are scattered. Bright green chopped scallions and tiny light green dill sprigs are spread evenly over the salad. There are also small pieces of purple onion mixed in, adding spots of color. The textures are soft from the potatoes and creamy sauce, contrasting with the crisp bacon and fresh vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes work best for this salad because they become tender but hold their shape well. You can also try Yukon Gold for a creamier texture, but avoid waxy potatoes that may become too firm.

Can I make this salad ahead of time?

Yes, this potato salad actually tastes better after sitting in the fridge for at least an hour or overnight, which allows the flavors to fully develop.