There’s something absolutely magical about a properly executed Steakhouse Potato Salad that transports you straight to your favorite high-end restaurant. The first time I served this robust side dish at a family barbecue, the rich, savory notes and buttery potato texture created an immediate silence around the table—that rare, reverent quiet that only comes when everyone is too busy enjoying their food to speak. What makes this Steakhouse Potato Salad stand apart from standard deli versions is the careful balance of hearty ingredients and sophisticated flavors: tender red potatoes with their skins intact, charred green onions, crisp bacon, and a dressing that combines the tang of sour cream with the depth of steak seasonings. The incredible aroma that wafts up as you fold the warm potatoes into the dressing will have you stealing spoonfuls before it even makes it to the table. Keep reading to discover how this elevated potato salad will transform your next gathering from an ordinary meal into a memorable dining experience.
Why You’ll Love This Steakhouse Potato Salad
If you’ve ever found yourself disappointed by bland, one-dimensional potato salads drowning in mayonnaise, this Steakhouse Potato Salad recipe solves that problem beautifully. The robust flavors and contrasting textures eliminate the common pitfall of soggy, flavorless potatoes that plague so many potluck tables.
I still remember the skeptical looks when I first brought this Steakhouse Potato Salad to my brother-in-law’s annual summer cookout instead of my usual macaroni salad. He’s a self-proclaimed “potato salad hater” after years of suffering through mushy, overly sweet versions. After his first reluctant bite, his eyebrows shot up in surprise. “This isn’t potato salad,” he declared, piling more onto his plate, “this is actually good!” By the end of the evening, three different people had requested the recipe, and it’s now expected at every family gathering.
What truly sets this Steakhouse Potato Salad apart is its incredible versatility. It pairs beautifully with grilled steaks (of course), but is equally at home alongside smoked chicken, grilled fish, or even as a hearty stand-alone lunch. You can serve it warm, at room temperature, or chilled—each temperature bringing out different nuances in the flavor profile. For entertaining, I often prepare the components ahead of time and assemble just before serving, making this an entertainer’s secret weapon.
Now, let’s explore exactly what goes into creating this show-stopping side dish that will have your guests scraping the bowl clean.
Ingredients for Perfect Steakhouse Potato Salad
The Potato Base
- 3 pounds red potatoes – Their waxy texture and thin skins make them ideal for potato salad, as they hold their shape after cooking without becoming mealy. Leave the skins on for both color and nutrition. Yukon Golds make an excellent substitute if you prefer a slightly buttery flavor.
- 2 tablespoons kosher salt (for cooking water) – Properly salting the cooking water is crucial for seasoning the potatoes from the inside out. This isn’t just about surface flavor—it fundamentally changes how the potatoes taste.
- 1/4 cup chicken or beef broth – Adding warm broth to freshly cooked potatoes helps them absorb flavor before adding the dressing. Use beef broth for a more robust steakhouse flavor or chicken broth for a lighter touch. Vegetarians can substitute mushroom broth for comparable depth.
The Flavorful Mix-Ins
- 8 slices thick-cut bacon, cooked and chopped – The smoky, savory backbone of our Steakhouse Potato Salad. Look for applewood or hickory-smoked varieties for enhanced flavor. For a vegetarian version, smoked sun-dried tomatoes can provide a similar umami quality.
- 1/3 cup finely diced red onion – Provides a sharp, aromatic contrast to the creamy potatoes. Soaking diced onions in ice water for 10 minutes before adding can temper their bite while maintaining crispness.
- 4 green onions, grilled or charred and sliced – This unexpected technique adds remarkable depth. The quick charring caramelizes their natural sugars, adding smokiness that enhances the steakhouse profile.
- 1/4 cup chopped fresh parsley – Brightens the rich flavors and adds a fresh color contrast. Flat-leaf Italian parsley has more pronounced flavor than curly varieties.
- 2 tablespoons fresh dill, chopped – The secret weapon in this Steakhouse Potato Salad. Dill’s distinctive flavor pairs surprisingly well with steak seasonings and adds complexity without overwhelming.
The Steakhouse Dressing
- 1/2 cup sour cream – Creates a creamy base with tang that complements the potatoes. Full-fat version provides the best flavor and texture, but reduced-fat will work if preferred.
- 1/3 cup mayonnaise – Adds richness and helps bind the dressing. Use a high-quality version for best results; homemade elevates this dish even further.
- 2 tablespoons Dijon mustard – Provides sharpness and depth. Whole grain mustard is a wonderful alternative that adds interesting texture.
- 1 tablespoon Worcestershire sauce – This umami-rich ingredient is key to achieving that true steakhouse flavor profile. It’s worth seeking out the original Lea & Perrins if possible.
- 2 teaspoons steak seasoning blend – The signature element of this Steakhouse Potato Salad. Most commercial steak seasonings contain some combination of salt, pepper, garlic, onion, and herbs. Montreal steak seasoning works beautifully here.
- 1 tablespoon horseradish, freshly grated if possible – Adds a subtle heat and pungency that cuts through the richness. Adjust to your preference, but don’t skip it—this ingredient truly sets this potato salad apart.
- 1 teaspoon garlic powder – Provides rounded garlic flavor throughout the dressing. Fresh minced garlic can be substituted but may become more pronounced over time.
How to Make Steakhouse Potato Salad
Step 1: Prepare the Potatoes
- Wash the red potatoes thoroughly and cut them into uniform 3/4-inch cubes. Leaving the skins on adds color, texture, and nutrients.
- Place the potatoes in a large pot and cover with cold water by about an inch. Starting with cold water helps the potatoes cook evenly from the inside out.
- Add 2 tablespoons of kosher salt to the water. The water should taste noticeably salty—like sea water.
- Bring to a gentle boil over medium-high heat, then reduce to maintain a simmer.
- Cook for 8-10 minutes, testing frequently with a fork. The perfect texture is reached when a fork easily pierces the potato but meets just a touch of resistance. They should hold their shape but not be crunchy.
- Drain thoroughly in a colander, then return to the hot pot for 1-2 minutes, gently shaking occasionally. This helps excess moisture evaporate, preventing a watery salad.
Step 2: Season the Hot Potatoes
- Transfer the hot potatoes to a large mixing bowl.
- Immediately drizzle with the 1/4 cup of warm broth. The hot potatoes will absorb this flavorful liquid as they cool, seasoning them from within.
- Sprinkle with 1 teaspoon of the steak seasoning blend and gently toss to coat.
- Allow the potatoes to cool for about 15 minutes, which gives them time to absorb the flavors while cooling enough to not break down when you add the dressing.
Step 3: Prepare the Mix-Ins
- While the potatoes are cooling, cook the bacon until crisp, either in a skillet or in the oven at 400°F for about 15-18 minutes.
- Drain the bacon on paper towels, then chop into bite-sized pieces when cool enough to handle.
- For the charred green onions, either place them on a hot grill for 1-2 minutes until slightly softened and showing grill marks, or char them in a dry cast-iron skillet over high heat for 30-60 seconds. This quick step transforms their flavor completely.
- Slice the charred green onions into 1/4-inch pieces.
- Dice the red onion finely and soak in ice water for 10 minutes if you prefer a milder onion flavor, then drain and pat dry.
Step 4: Make the Steakhouse Dressing
- In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, Worcestershire sauce, horseradish, garlic powder, and the remaining teaspoon of steak seasoning.
- Taste and adjust seasoning if needed. The dressing should be bold—almost too flavorful on its own—as it will be distributed throughout the potatoes.
Step 5: Assemble the Steakhouse Potato Salad
- Add the bacon, charred green onions, red onion, parsley, and dill to the cooled potatoes.
- Pour about 3/4 of the dressing over the mixture and fold gently with a rubber spatula. The goal is to coat everything evenly without breaking up the potatoes.
- Add additional dressing as needed until you reach your desired consistency. Some people prefer a more lightly dressed potato salad, while others enjoy more creaminess.
- Taste and adjust seasoning if necessary, adding more steak seasoning, salt, or pepper to taste.
- For best flavor development, cover and refrigerate for at least 2 hours, though this Steakhouse Potato Salad can also be served immediately if you prefer a warm potato salad.
Creative Variations for Steakhouse Potato Salad
1. Blue Cheese & Caramelized Onion
Transform your Steakhouse Potato Salad into something truly decadent by folding in 1/3 cup of crumbled blue cheese and substituting the charred green onions with 1/2 cup of caramelized yellow onions. The pungent cheese and sweet onions create a remarkable contrast against the savory base. This variation pairs exceptionally well with grilled ribeye steaks.
2. Loaded Baked Potato Style
Channel the flavors of a steakhouse’s loaded baked potato by adding 1/2 cup of shredded cheddar cheese, increasing the bacon to 12 slices, and garnishing with a dollop of additional sour cream and extra green onions. The cheese should be folded in while the potatoes are still slightly warm, allowing it to melt slightly into the mixture.
3. Herb Garden Fresh
For a brighter, more summery version of Steakhouse Potato Salad, increase the fresh herbs substantially. Add 2 tablespoons each of fresh chives, tarragon, and basil in addition to the parsley and dill. This herb-forward variation is particularly excellent alongside grilled fish or as part of a vegetable-focused meal.
4. Smoky Southwest
Add a southwestern twist by incorporating 1 tablespoon of smoked paprika, 1 diced jalapeño (seeds removed for less heat), and 1/4 cup of roasted corn kernels to your Steakhouse Potato Salad. This variation brings a subtle heat and smoky sweetness that pairs beautifully with barbecued meats.
5. Mediterranean Inspired
Create a fusion dish by adding 1/4 cup of sun-dried tomatoes, 1/3 cup of crumbled feta cheese, and substituting the dill with 1 tablespoon of oregano. This Mediterranean-influenced variation works wonderfully as part of a mezze platter or alongside grilled lamb.
6. Autumn Harvest (Seasonal Adaptation)
For fall gatherings, incorporate 1 diced Granny Smith apple, 2 tablespoons of whole grain mustard instead of Dijon, and add 1/4 teaspoon of freshly grated nutmeg to the dressing. The crisp apple adds refreshing texture while the warming spice complements heartier autumn meals.
Steakhouse Potato Salad
Equipment
- ✔ Mixing bowls 🥣
Ingredients
Potato Base:
- 3 lbs red potatoes cut into 3/4-inch cubes
- 2 tbsp kosher salt for cooking water
- 1/4 cup chicken or beef broth
Flavorful Mix-Ins:
- 8 slices thick-cut bacon cooked & chopped
- 1/3 cup finely diced red onion
- 4 green onions grilled & sliced
- 1/4 cup chopped fresh parsley
- 2 tbsp fresh dill chopped
Steakhouse Dressing:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tsp steak seasoning blend
- 1 tbsp horseradish
- 1 tsp garlic powder
Instructions
Cook the Potatoes:
- Place cubed potatoes in a pot, cover with cold water, and add salt.
- Bring to a boil, then simmer for 8-10 minutes until fork-tender.
- Drain, return to pot, and let steam for 1-2 minutes.
Season the Potatoes:
- Transfer to a bowl and drizzle with broth.
- Sprinkle with 1 tsp steak seasoning, toss, and let cool for 15 minutes.
Prepare the Mix-Ins:
- Cook bacon until crispy, then chop.
- Grill or char green onions, then slice.
- Dice red onion (soak in ice water if a milder taste is preferred).
Make the Dressing:
- Whisk together sour cream, mayo, mustard, Worcestershire sauce, horseradish, garlic powder, and remaining steak seasoning.
Assemble:
- Add bacon, green onions, red onion, parsley, and dill to the potatoes.
- Pour in 3/4 of the dressing and fold gently.
- Add more dressing if needed, and adjust seasoning.
- Chill for 2+ hours or serve warm.
Notes
- Best served slightly chilled or at room temperature.
- For a bolder flavor, let it sit overnight.
- Try variations: Blue Cheese & Caramelized Onion, Loaded Baked Potato, or Smoky Southwest.
Nutrition
Frequently Asked Questions About Steakhouse Potato Salad
How far in advance can I make this Steakhouse Potato Salad?
This salad actually improves with a little time, making it perfect for advance preparation. You can make it up to 2 days ahead and store it in an airtight container in the refrigerator. The flavors will continue to meld and develop, though you may want to refresh it with a sprinkle of fresh herbs and a quick stir before serving. If you’re planning more than a day ahead, consider keeping the bacon separate until a few hours before serving to maintain its texture.
Can I use different potatoes for this recipe?
While red potatoes are ideal for Steakhouse Potato Salad because of their waxy texture and ability to hold shape, Yukon Golds make an excellent substitute with their naturally buttery flavor. Russet potatoes aren’t recommended as they tend to break down too much, resulting in a mashier texture. If using baby potatoes, you can halve or quarter them instead of cubing, which creates a rustic presentation.
How can I make this Steakhouse Potato Salad vegetarian-friendly?
For a vegetarian version that maintains the robust steakhouse flavor profile, omit the bacon and substitute with 1 cup of roasted mushrooms (preferably cremini or portobello) seasoned with smoked paprika and a touch of soy sauce. These ingredients provide umami and a smoky quality similar to bacon. Also, replace the beef/chicken broth with mushroom or vegetable broth, and ensure your Worcestershire sauce is vegetarian (traditional versions contain anchovies).
Why are my potatoes falling apart?
Overcooking is the most common culprit. For perfect Steakhouse Potato Salad, potatoes should be tender but still have a slight resistance when pierced with a fork. Start checking them early and frequently during cooking. Another tip is to ensure you’re using waxy potatoes like reds or Yukon Golds rather than starchy varieties. Finally, be gentle when mixing—use a folding motion rather than stirring vigorously, and mix when the potatoes have cooled slightly but aren’t completely cold.
Is it safe to leave Steakhouse Potato Salad out at a picnic or barbecue?
Like all mayonnaise and dairy-based salads, Steakhouse Potato Salad shouldn’t sit at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C). For outdoor gatherings, consider serving it in a bowl nested in a larger bowl filled with ice, or bring it out in smaller batches, keeping the reserve refrigerated. If you’re concerned about food safety for an outdoor event, consider using a mayonnaise alternative or a vinaigrette-based dressing instead.
Can I lighten up this recipe without sacrificing flavor?
Absolutely! While the full-fat version delivers maximum richness, you can create a lighter Steakhouse Potato Salad by substituting Greek yogurt for the sour cream and using light mayonnaise or an olive oil-based mayo. You can also reduce the bacon by half and increase the fresh herbs for flavor. The steak seasoning, Worcestershire sauce, and horseradish still provide robust flavor without the added fat. Another trick is to add a teaspoon of good quality olive oil to the warm potatoes before the other ingredients—a little fat goes a long way in carrying flavor.
A New Classic on Our Table
Every time I serve this Steakhouse Potato Salad, I’m reminded of the summer evening when my father-in-law—a man of few words and even fewer compliments—quietly went back for a third helping. When he finally spoke, it was to say simply, “Now this is potato salad,” which, from him, was equivalent to a standing ovation. What began as my attempt to elevate a classic side dish has become our family’s new tradition, requested at holidays and celebrations throughout the year.
There’s something deeply satisfying about transforming a humble ingredient like the potato into something that honors both tradition and innovation. This Steakhouse Potato Salad respects the classic comfort food we all grew up with while introducing sophisticated flavors that reflect our more adventurous modern palates. The balance of creamy and crunchy, tangy and savory, familiar and unexpected creates a dish that feels both nostalgic and exciting.
As you fold these ingredients together in your own kitchen, I encourage you to make this recipe your own. Perhaps you’ll add a special spice that reflects your heritage, or incorporate a local ingredient that tells the story of where you live. The most memorable food always carries something of ourselves within it—a belief, a memory, a hope shared through the universal language of a delicious meal.
So whether you’re serving this alongside a perfectly grilled steak or bringing it to a neighborhood potluck, this Steakhouse Potato Salad carries with it an invitation to gather, to savor, and to create new food memories around your table.