Steakhouse Potato Salad Loaded

This hearty steakhouse potato salad transforms the classic picnic side into something truly extraordinary. The combination of creamy dijon dressing, crispy bacon, and sharp cheddar creates a loaded potato salad that's reminiscent of your favorite steakhouse flavors, all in one delicious bowl.

I first created this recipe for a neighborhood BBQ competition, and it became an instant hit. Now my family requests it for every summer gathering, and I've been asked for the recipe more times than I can count.

Ingredients

• Red potatoes: Washed and cubed with skins left on for texture and color. Their waxy nature helps them hold shape better than starchy varieties
• Mayonnaise: Provides the creamy base. Choose a good quality one for best flavor
• Sour cream: Adds tanginess and richness. Full fat works best here
• Apple cider vinegar: Brightens all the flavors and balances the creaminess
• Dijon mustard: Brings depth and complexity. French style adds the perfect punch
• Red onion: Finely chopped gives a mild bite and beautiful color contrast
• Crispy bacon: Adds smoky flavor and essential texture. Thick cut works beautifully
• Shredded cheddar cheese: Creates pockets of savory goodness throughout
• Fresh parsley: Brightens the dish visually and adds subtle herbaceous notes
• Dill pickles: Provide briny crunch and classic potato salad flavor
• Salt and pepper: For seasoning to your preference
• Optional chives or green onions: For garnish and fresh onion flavor

Step-by-Step Instructions

Prepare the potatoes:

Wash and cube red potatoes into even bite sized pieces keeping the nutritious skins on. Place them in a large pot and cover completely with cold water. Starting with cold water ensures even cooking. Bring to a boil over medium high heat and cook for 10 to 15 minutes. Test for doneness by inserting a fork which should slide in easily without the potatoes falling apart. Drain thoroughly in a colander and allow to cool completely to room temperature before proceeding.

Create the dressing:

In a large mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, and dijon mustard. Whisk until smooth and completely integrated. This creamy base needs to be thoroughly mixed before adding other ingredients to ensure even distribution of flavors throughout the salad.

Combine all ingredients:

Add the completely cooled potatoes to the dressing mixture. Gently fold in finely chopped red onion, crumbled bacon pieces, shredded cheddar cheese, chopped fresh parsley, and diced dill pickles. Use a rubber spatula and fold with a gentle hand to prevent breaking the potatoes. Season with salt and freshly ground black pepper according to your taste preferences.

Chill and serve:

Cover the bowl tightly with plastic wrap or a fitted lid and refrigerate for at least one hour before serving. This resting time allows the flavors to meld together beautifully. Just before serving, give it a gentle stir and garnish with freshly chopped chives or sliced green onions for a pop of color and fresh flavor.

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My personal secret to this recipe is using the sharpest cheddar cheese I can find. It makes an incredible difference in the final flavor profile. I once made this for my husband's office potluck, and his boss asked if I'd cater their next company event just based on this potato salad alone!

Timing Is Everything

The instructions note that this potato salad shouldn't be refrigerated longer than 1 to 4 hours before serving, and there's good reason for this timing guideline. Potatoes continue to absorb moisture even after cooking, which means they'll soak up that delicious dressing the longer they sit. For the perfect creamy texture, aim to serve it within a few hours of preparation. If you must make it further ahead, reserve some of the dressing to refresh the salad just before serving.

Make It Your Own

This steakhouse potato salad recipe offers endless opportunities for customization. For a lighter version, substitute Greek yogurt for the sour cream. Want more steakhouse flavor? Add crumbled blue cheese and a dash of Worcestershire sauce. For heat lovers, mix in some diced jalapeños or a dash of hot sauce. Vegetarians can skip the bacon and add extra pickles for that salty bite. The basic formula stays the same while allowing you to craft a signature version that reflects your personal taste.

Perfect Pairings

This potato salad shines brightest alongside grilled meats like steak obviously, but also hamburgers, grilled chicken, or ribs. The creamy texture and savory flavors complement the charred, smoky notes from the grill perfectly. For a complete meal, serve with a simple green salad dressed with vinaigrette to cut through the richness. If you're bringing this to a potluck, it pairs wonderfully with baked beans, coleslaw, and cornbread for a classic American feast.

Frequently Asked Questions

→ What type of potatoes work best?

Red potatoes are ideal as they hold their shape well and provide a creamy texture when cooked.

→ Can I make this potato salad in advance?

Yes, refrigerate it for at least 1 hour to blend the flavors, but serve within 1-4 hours for the best creamy texture.

→ How can I enhance the flavor further?

Try adding a pinch of smoked paprika or a dash of hot sauce for extra depth and spice.

→ Can I use other types of cheese?

Yes, feel free to substitute cheddar with gouda, Monterey jack, or your favorite shredded cheese.

→ What can I use as a garnish?

Chopped chives or thinly sliced green onions are great garnishes for added freshness and color.