Steakhouse Potato Salad Bacon

This steakhouse potato salad has become my go-to recipe for summer cookouts and big family dinners thanks to its rich flavors and satisfying textures. It pairs the comforting bite of perfectly cooked potatoes with the classic tangy creaminess you expect from a steakhouse side but with fresh twists like crisp bacon and vibrant chives.

The first time I made this for my family, it totally stole the show at our backyard barbecue. Now my friends ask me to bring it to every picnic.

Gather Your Ingredients

• Russet potatoes: Offer a fluffy texture that soaks up dressing beautifully look for firm potatoes with no green spots
• Large hard-boiled eggs: Bring creaminess and extra richness always choose fresh eggs for best flavor
• Celery stalks: Add crunch and a subtle earthy note use crisp stalks without browning
• Cooked bacon: Provides smoky saltiness thick cut bacon gives heartier pieces
• Fresh chives: Add sharp freshness and color snip with kitchen scissors for best results
• Mayonnaise: Binds everything together for classic creaminess I love using full fat for flavor
• Dijon mustard: Packs a tangy kick for that traditional steakhouse touch
• Apple cider vinegar: Brightens the whole salad choose raw unfiltered vinegar for best depth
• Salt and black pepper: Classic seasonings that highlight every ingredient

How to Make It

Prepare the Potatoes:

Place peeled and cubed russet potatoes into a large pot cover completely with cold salted water then bring to a gentle boil. Simmer for about fifteen to twenty minutes testing for fork tenderness with no resistance. Drain the potatoes thoroughly in a colander to prevent watery salad and let them cool completely to avoid breaking when mixed.

Make the Creamy Dressing:

In a medium mixing bowl whisk together mayonnaise Dijon mustard apple cider vinegar salt and black pepper. Blend until the mixture is completely smooth and creamy to ensure every bite of salad gets coated evenly.

Chop and Prep the Salad Add-Ins:

Dice celery stalks into tiny cubes and chop hard boiled eggs. Crumble bacon into bite sized pieces using your hands or a fork. Chop fresh chives finely. This step keeps every texture distinct.

Combine Potatoes and Mix-Ins:

In a large mixing bowl add cooled potatoes chopped eggs diced celery crumbled bacon and most of the chopped chives. Reserve a small handful of chives for garnish at the end.

Dress the Salad Gently:

Pour the creamy dressing over the potato and mix-in combination. Use a spatula or large spoon to carefully fold ingredients together—overmixing can cause the potatoes to break down. Ensure an even coat on every piece.

Chill to Meld Flavors:

Cover the bowl tightly and place in the refrigerator for at least one hour. Allowing the salad to chill gives the dressing time to infuse and the potatoes to firm up so the flavors really come alive. Serve sprinkled with reserved chives for that fresh finish.

My favorite touch is always the sprinkle of fresh chives at the end. The color and zippy flavor remind me of my grandmother’s garden where I first learned to snip herbs. This salad made an appearance at so many family barbecues it became our backyard tradition.

Flavor Boosters

Leftovers keep best in a tightly sealed container in the refrigerator and stay fresh for up to three days. If the dressing thickens or the potatoes absorb too much moisture just stir in a spoonful of mayonnaise before serving to revive the creamy texture.

Serving Suggestions

This salad does more than just accompany steak. Serve alongside grilled chicken burgers or as a filling side for roasted vegetables at any seasonal gathering. Scoop onto leafy greens for an easy lunch or tuck leftovers into a wrap for a next day twist.

Creative Twists

If you are out of bacon you can substitute diced ham or even smoked turkey for a similar savory note. Greek yogurt or sour cream can swap in for part of the mayonnaise if you like a tangier and lighter dressing. For a vegetarian option simply omit the bacon and add extra celery or a handful of diced pickles.

This potato salad is always a hit at gatherings and tastes even better the next day. Make it ahead and enjoy stress-free feasting with family and friends.

Common Questions About This Recipe

→ How do I prevent the potatoes from getting mushy?

To keep potatoes firm, start them in cold salted water, boil until just fork-tender, and drain promptly. Letting them cool fully helps maintain their texture.

→ Can I make this salad in advance?

Yes, chilling the potato salad for at least an hour allows flavors to meld perfectly. It can be made up to a day ahead for the best taste.

→ Are there substitutions for bacon?

For a vegetarian option, omit bacon or use crispy smoked tempeh. Adding extra herbs like dill or parsley can boost flavor.

→ Why use both mayonnaise and Dijon mustard?

Mayonnaise provides creaminess, while Dijon mustard adds tang and depth. This combination gives the salad richness without overpowering the potatoes.

→ How can I enhance the flavor further?

Try mixing in a splash of apple cider vinegar for brightness, or adding more fresh herbs like dill or scallions to elevate the flavors.