If you're looking for a creamy steakhouse potato salad recipe that tastes like something you'd get at a great steakhouse, this one delivers. Tender red potatoes, crispy bacon, fresh dill, and a tangy creamy dressing come together in a side dish that feels a little special but is still easy to make.
This steakhouse potato salad is perfect for BBQs, summer cookouts, or serving alongside grilled steak, burgers, or chicken. It's hearty, flavorful, and one of those recipes people always ask for after the first bite.
If you love easy summer sides like this steakhouse potato salad, you might also enjoy my Southern Macaroni Salad or Orzo Pesto Salad next!
Want to learn how to keep potatoes fresh and pick the right type for your recipe? Don't miss my Potatoes 101 guide.
Jump to:
What is Steakhouse Potato Salad?
Steakhouse potato salad is a rich, creamy potato salad often served at steakhouses and BBQ restaurants. It usually includes tender potatoes, bacon, eggs, and a creamy dressing made with mayonnaise or sour cream. Fresh herbs like dill or chives add flavor, and the salad is typically served cold as a hearty side dish for grilled steak, burgers, or barbecue.
Ingredients for Steakhouse Potato Salad
Red Potatoes: Keep the skins on for texture, color, and nutrients. They hold their shape well and don't turn to mush.
Mayonnaise: Use a good-quality mayo. If you're into a lighter version, you could swap half with Greek yogurt.
Heavy Cream: This makes the dressing extra luscious-don't skip it! Half-and-half will work in a pinch.
Vinegar: Rice vinegar is mild and slightly sweet, but red or white wine vinegar work great too.
Bacon Bits: Store-bought crispy bits save time, but freshly cooked bacon crumbled into bits adds even more depth.
Dill: Fresh is best, but dried dill can work-use just 1 teaspoon dried in place of fresh.
Optional garnish: green onions, crunchy dill pickles, or other fresh herbs like parsley or basil.
See recipe card for quantities
How to Make Steakhouse Potato Salad
Wash the red potatoes and cut them into small cubes about 1 inch. Place potatoes in a large pot and cover them with water. Add a pinch of salt to the water and bring it to a boil. Cook the potatoes until they are tender, but still firm, about 10-15 minutes. Drain potatoes and rinse under cold water, reserve at room temperature
In a large bowl, combine the cooked potatoes, eggs, red onion, bacon and dill.
In a medium bowl, mix together the mayo, heavy cream, rice vinegar, salt, and black pepper.
Pour the dressing over the potato mixture and stir until everything is coated.
Chill the potato salad in the refrigerator for at least 1 hour before serving
Variations of the recipe
Loaded Baked Potato Style: Add shredded cheddar, green onions, and swap the vinegar for sour cream in the dressing.
Herby Vibes: Mix in chopped parsley or chives for more freshness.
Spicy Kick: Add a teaspoon of Dijon mustard or a splash of hot sauce to the dressing.
Avocado Addition: Toss in diced avocado right before serving for a buttery twist.
What can I serve with this potato salad?
- Grilled meats: Potato salad pairs well with grilled meats such as steak, grilled chicken, pork chops, hot dogs or burgers.
- Sandwiches and wraps: Potato salad makes a great accompaniment to sandwiches and wraps.
- Seafood dishes: Serve potato salad with seafood dishes like grilled fish, shrimp, or crab cakes. The creamy and tangy potato salad balances the flavors of the seafood.
- Picnic or potluck fare: Potato salad is a classic addition to picnics and potlucks. It pairs well with other picnic staples like fried chicken, deviled eggs, coleslaw, or baked beans.
Storage
- Fridge: Store in an airtight container for up to 4 days. Stir before serving.
- Make Ahead: Best made at least an hour in advance or up to a day ahead for maximum flavor.
- Freezing: Not recommended-mayonnaise and potatoes don't freeze well.
FAQ
Can I use a different type of potato?
Yes, you can use a different type of potato like Yukon Gold or russet potatoes if you prefer. However, red potatoes work best in this recipe because of their ability to hold their shape when cooked.
What makes steakhouse potato salad different?
Steakhouse potato salad is usually richer than traditional potato salad. It often includes bacon, eggs, and a creamy dressing made with mayonnaise, sour cream, or cream. The flavor is bold and savory, making it a perfect side dish for grilled meats and barbecue.
Can I use dried dill instead of fresh dill?
Yes, you can use dried dill instead of fresh dill.
Recipe
Steakhouse Potato Salad
Equipment
- Large pot
- Colander
- large mixing bowl
- Medium mixing bowl
- Cutting board
- Sharp knife
- Spoon or spatula
Ingredients
- 4 pounds red skin potatoes unpeeled
- 4 hard boiled eggs
- 1 small red onion
- 1 cup mayonnaise
- ⅓ cup heavy cream
- 2 tablespoons rice vinegar or red wine vinegar or white wine vinegar
- 2 teaspoon fresh dill
- 1 teaspoon salt
- ½ teaspoon black Pepper
- 3 tablespoons crispy bacon bits
Instructions
- Wash and cube the red potatoes into 1-inch pieces. Place them in a large pot and cover with cold water. Add a pinch of salt, then bring to a boil over medium-high heat. Simmer for 10-15 minutes or until fork-tender but not mushy. Drain and rinse under cold water to stop the cooking. Set aside to cool to room temp.
- While the potatoes cook, boil your eggs until hard-boiled (about 10-12 minutes). Let them cool under cold water, peel, and chop into small pieces.
- Finely dice the red onion and chop the fresh dill. Set aside.
- In a medium bowl, whisk together the mayonnaise, heavy cream, vinegar, salt, and pepper until smooth and creamy.
- In a large bowl, mix together the cooled potatoes, chopped eggs, red onion, bacon bits, and dill. Pour the dressing over the top and gently stir to combine, making sure every piece is coated in that creamy, tangy goodness.
- Refrigerate for at least 1 hour before serving to let the flavors marry and the salad to firm up slightly. Serve chilled or at room temp
Notes
- Add dressing in batches if you're unsure how much you need.
- Taste and adjust salt after chilling-it may need a pinch more after the flavors sit.
- Garnish with a sprinkle of extra dill and bacon just before serving for a pretty presentation.
Leave a Reply