If you’re searching for a potato salad that bursts with flavor, texture, and that unmistakable steakhouse charm, then look no further. This Loaded Steakhouse Potato Salad Recipe is a true celebration of creamy, savory goodness with crisp bacon, sharp cheddar, tangy pickles, and fresh herbs—all tied together in a luscious dressing. It’s perfect for BBQs, family dinners, or whenever you crave a classic dish with a loaded twist that everyone will love.
Ingredients You’ll Need
Each ingredient in this Loaded Steakhouse Potato Salad Recipe has a special role, from the creamy base to the crispy bacon bits and the fresh herbs that brighten every bite. Don’t underestimate how simple staples can come together to create such a show-stopping dish.
- Red potatoes (2 pounds): Their waxy texture holds up beautifully after boiling, providing the perfect potato salad base with or without the skins.
- Mayonnaise (1/2 cup): Offers rich creaminess that coats every morsel for that comforting, luscious feel.
- Sour cream (1/4 cup): Adds a subtle tang that balances the richness of the mayo perfectly.
- Apple cider vinegar (2 tablespoons): Brings a mild, fruity acidity that wakes up the salad’s flavors.
- Dijon mustard (2 tablespoons): Gives a gentle, sophisticated kick without overpowering the other ingredients.
- Small red onion (1, finely chopped): Provides a crisp bite and a splash of color to enhance both texture and appearance.
- Crispy cooked bacon strips (5, crumbled): The star crunch that adds smoky savoriness and texture contrast.
- Shredded cheddar cheese (1 cup): Choose mild, medium, or sharp—each adds a creamy, cheesy punch in every forkful.
- Chopped fresh parsley (1/4 cup): Fresh herbiness to brighten the salad and add vibrant green color.
- Chopped dill pickles (1/4 cup): Give delightful bursts of tangy crunch that balance richness beautifully.
- Salt and black pepper: Essential seasoning to bring out all the natural flavors.
- Chopped chives or sliced green onions (optional garnish): Adds a mild oniony note and fresh look when sprinkled on top before serving.
How to Make Loaded Steakhouse Potato Salad Recipe
Step 1: Boil the Potatoes
Start by placing your cubed red potatoes in a large pot and covering them with cold water. Bring the water to a boil over medium-high heat and cook the potatoes for about 10 to 15 minutes until they are fork-tender. Drain them carefully in a colander and allow them to cool completely to room temperature. You can peel them if you prefer, but keeping the skins adds extra texture and color.
Step 2: Whip Up the Creamy Dressing
While the potatoes cool, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a large bowl. Stir until the mixture is smooth and creamy—this dressing is the heart of the salad that brings everything together with a tangy and savory punch.
Step 3: Combine the Ingredients
Once the potatoes have cooled, add them to the dressing along with the finely chopped red onion, crispy bacon crumbles, shredded cheddar cheese, chopped parsley, and dill pickles. Gently mix everything until the potatoes are well coated, making sure not to break up the potatoes too much. Season the salad with salt and pepper according to your taste.
Step 4: Chill and Marinate
Cover your salad bowl tightly with plastic wrap or a lid and place it in the refrigerator for at least one hour. This rest time is very important as it allows all those bold flavors to mingle and deepen, making your Loaded Steakhouse Potato Salad Recipe irresistibly delicious.
Step 5: Final Adjustments Before Serving
Just before serving, sprinkle the salad with freshly chopped chives or sliced green onions for a colorful and fresh garnish. Remember not to refrigerate the potato salad much longer than 4 hours, as the potatoes tend to soak up the dressing. If it feels a bit dry, simply stir in a little extra mayonnaise to refresh the creaminess.
How to Serve Loaded Steakhouse Potato Salad Recipe
Garnishes
Garnishing with chopped chives or sliced green onions not only adds a pop of vibrant color but also a mild onion flavor that complements the smoky bacon and tangy pickles. For a bit of extra flair, consider a sprinkle of smoked paprika or freshly cracked black pepper on top right before serving.
Side Dishes
This potato salad is a perfect companion for grilled steaks, juicy burgers, or roasted chicken—classic steakhouse partners. It also pairs wonderfully with fresh barbecue ribs or even a crispy fried chicken sandwich for a hearty feast that’s hard to beat.
Creative Ways to Present
Try serving your Loaded Steakhouse Potato Salad Recipe in individual mini cast iron skillets or rustic mason jars to impress at a picnic or casual party. Layering the salad with extra bacon, cheese, and fresh parsley right before serving can create an eye-catching presentation that guests will talk about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Loaded Steakhouse Potato Salad Recipe in an airtight container in the refrigerator. It’s best eaten within 1 to 2 days for optimal freshness and texture, as the potatoes might start absorbing more dressing and becoming mushy after longer storage.
Freezing
This salad does not freeze well due to the mayonnaise and sour cream in the dressing, which can separate and become watery after thawing. It’s best to enjoy it fresh or within the refrigerated window mentioned above.
Reheating
Since this is a cold salad, reheating is not recommended. If you wish to serve it slightly warmer, let it sit at room temperature for about 15 to 20 minutes before spooning onto plates or serving bowls, but keep it chilled if you’re aiming for that classic potato salad experience.
FAQs
Can I use a different type of potato for this recipe?
Absolutely! However, red potatoes are ideal because they hold their shape well after boiling. Yukon Gold or fingerling potatoes can work too, but avoid starchy potatoes like Russets as they tend to fall apart and become mushy in potato salad.
Is it okay to make this potato salad entirely without mayonnaise?
Mayonnaise is key for the creamy texture that defines this Loaded Steakhouse Potato Salad Recipe. You can reduce the amount slightly or swap some for extra sour cream for tanginess, but removing it completely will greatly change the texture and flavor profile.
How long should the salad chill to develop the best flavor?
At least one hour in the fridge is essential to let the flavors meld. If you have more time, up to three or four hours works great, but try not to exceed that, as the potatoes may soak up too much dressing and become dry.
Can I prepare any ingredients in advance to save time on the day I serve it?
You can definitely cook and cube the potatoes a day ahead and keep them refrigerated separately. Crisp bacon and shredded cheese can also be made ahead. Just combine everything with the dressing close to serving to maintain the best texture.
What can I use as a substitute for dill pickles?
If you don’t have dill pickles, chopped bread-and-butter pickles or even capers can add a nice tangy contrast. Just be sure to adjust the quantity to avoid overpowering the other flavors.
Final Thoughts
I truly believe there’s nothing quite like a hearty, flavor-packed potato salad to bring people together—and this Loaded Steakhouse Potato Salad Recipe fits that bill perfectly. It’s creamy yet tangy, crunchy yet tender, and utterly addictive in the best way possible. Give it a try next time you need a showstopper side dish that feels like a big warm hug on a plate—you won’t regret it!
Print
Loaded Steakhouse Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This Steakhouse Potato Salad Loaded recipe is a creamy, flavorful side dish featuring tender red potatoes mixed with a tangy mayonnaise-based dressing, crisp bacon, sharp cheddar cheese, and fresh herbs. Perfect for potlucks, barbecues, or family dinners, it combines classic steakhouse flavors and hearty ingredients for a satisfying and delicious salad.
Ingredients
Potatoes
- 2 pounds red potatoes (washed and cubed)
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
Mix-ins
- 1 small red onion, finely chopped
- 5 crispy cooked bacon strips, crumbled
- 1 cup shredded cheddar cheese (mild, medium, or sharp)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
Seasoning & Garnish
- Salt and black pepper, to taste
- Chopped chives or sliced green onions (optional garnish)
Instructions
- Cook Potatoes: Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat and cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain the potatoes in a colander and allow them to cool to room temperature. You may peel them or leave the skin on depending on your preference.
- Prepare Dressing: In a large bowl, combine mayonnaise, sour cream, dijon mustard, and apple cider vinegar. Mix thoroughly until the dressing is smooth and creamy.
- Combine Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles into the bowl with the dressing. Gently stir everything together until well combined. Season with salt and black pepper to taste.
- Chill & Blend Flavors: Cover the bowl using plastic wrap or a lid, and refrigerate the salad for at least 1 hour. This resting time allows the flavors to meld and the ingredients to absorb the dressing fully.
- Garnish & Serve: Just before serving, garnish the potato salad with chopped chives or sliced green onions if desired. Note that it’s best to serve this salad within 1 to 4 hours of refrigeration to prevent the potatoes from absorbing too much dressing. If needed, add a little more mayonnaise to moisten before serving.
Notes
- Red potatoes work best for this salad due to their waxy texture, which holds shape after boiling.
- Keep the potato skins on for added texture and nutrients, or peel if preferred.
- Bacon can be substituted with turkey bacon for a leaner option.
- The salad is best served chilled but shouldn’t be refrigerated for more than 4 hours before serving.
- Adjust the amount of mayonnaise as needed to maintain the desired creaminess if the potatoes absorb the dressing.
