If you’re craving a side dish that brings the hearty comfort of a steakhouse right to your own table, the Steakhouse Loaded Potato Salad Recipe is your new go-to. This recipe marries fluffy red potatoes with a rich, tangy dressing, crispy bacon, sharp cheddar, and fresh herbs, creating a symphony of flavors that feels indulgently satisfying yet effortlessly approachable. Whether you’re hosting a summer cookout or just want to elevate your weeknight dinner, this salad brings the perfect balance of creamy, tangy, and savory in every bite.
Ingredients You’ll Need
These ingredients are refreshingly simple but each plays an essential role in crafting the texture and depth of flavor in the Steakhouse Loaded Potato Salad Recipe. From the tender red potatoes that hold their shape beautifully, to the punchy mustard and crisp bacon, every component adds something special.
- 2 pounds red potatoes: Their waxy texture helps the cubes hold together without turning mushy, perfect for a loaded potato salad.
- 1/2 cup mayonnaise: Adds creaminess that ties all the ingredients together without overpowering.
- 1/4 cup sour cream: Contributes a tangy smoothness, balancing the richness of the mayo and cheese.
- 2 tablespoons apple cider vinegar: Provides a subtle acid kick to brighten up the salad.
- 2 tablespoons Dijon mustard: Brings a gentle sharpness and complexity to the dressing.
- 1 small red onion, finely chopped: Offers a mild onion flavor and a little crunch to contrast the soft potatoes.
- 5 strips crispy cooked bacon, crumbled: Injects smoky, savory bites that make this salad downright irresistible.
- 1 cup shredded cheddar cheese: Choose mild, medium, or sharp to match your preference; it melts gently into the warm potatoes, adding creamy depth.
- 1/4 cup chopped fresh parsley: Adds a fresh, herbal note and vibrant color.
- 1/4 cup chopped dill pickles: Gives bursts of tangy crunch that lift the whole dish.
- Salt and black pepper, to taste: Essential seasonings to bring all the flavors into harmony.
- Chopped chives or sliced green onions (optional garnish): For a bright, oniony finish that makes every forkful pop.
How to Make Steakhouse Loaded Potato Salad Recipe
Step 1: Cook the potatoes
Start by placing your washed and cubed red potatoes into a large pot filled with cold water. Bring them to a boil over medium-high heat, then let them cook for about 10 to 15 minutes or until the potatoes are fork-tender. The key here is not to overcook so they maintain a nice bite. Drain the potatoes and let them cool completely to room temperature. Feel free to peel them if you prefer, but the skins add both color and texture—plus extra nutrients.
Step 2: Prepare the dressing
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy. This balanced dressing is the foundation of the Steakhouse Loaded Potato Salad Recipe, offering tang, richness, and a bit of a zesty zing.
Step 3: Combine all the mix-ins
Gently fold the cooled potatoes into the dressing, then add the finely chopped red onion, crumbled bacon, shredded cheddar cheese, fresh parsley, and chopped dill pickles. Stir carefully to coat everything evenly without breaking up the potatoes. This combination creates that signature loaded feel, bursting with flavor and texture in every bite.
Step 4: Chill and marry the flavors
Cover your bowl with plastic wrap or a secure lid and pop it in the refrigerator for at least 1 hour. This rest time lets all the ingredients meld, deepening the flavors. When you’re ready to serve, sprinkle with chopped chives or sliced green onions for a fresh, colorful final touch.
Step 5: Adjust before serving
Note that the potatoes will slowly absorb the dressing, so it’s best not to refrigerate the salad for longer than 1 to 4 hours before serving. If you find it has dried out a bit, simply stir in a little extra mayonnaise to bring back that creamy, luscious coating perfect for the Steakhouse Loaded Potato Salad Recipe.
How to Serve Steakhouse Loaded Potato Salad Recipe
Garnishes
Finishing off your salad with fresh garnishes like chopped chives or sliced green onions not only adds vibrant color but also a subtle oniony crunch that contrasts beautifully with the creamy, smoky bacon and melty cheddar in the salad. Consider a sprinkle of extra parsley for a fresh herbaceous note that will brighten every spoonful.
Side Dishes
This loaded potato salad pairs magnificently with any grilled steak, BBQ ribs, or classic steakhouse mains. It also works wonders alongside burgers, grilled chicken, or even as a hearty picnic side. Its richness makes it a perfect partner for smoky, savory, or spicy dishes—rounding out any meal with comfort and flavor.
Creative Ways to Present
Want to wow your guests? Serve the Steakhouse Loaded Potato Salad Recipe in individual mini mason jars or hollowed-out bell peppers for a fresh twist. Another fun idea is layering it in a clear glass trifle bowl topped with extra bacon, cheddar, and herbs for a buffet centerpiece that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Keep your leftover potato salad chilled in an airtight container for up to 2 days. Because the potatoes absorb the dressing over time, the salad is best enjoyed fresh, but you can revive the creaminess by stirring in a little more mayonnaise or sour cream before serving again.
Freezing
Freezing is not recommended for this loaded potato salad because the potatoes tend to become grainy and watery after thawing, affecting the texture and flavor quality. It’s best to prepare and enjoy this dish fresh or within a couple of days of making it.
Reheating
This salad is best served cold or at room temperature, so reheating is not typically advised. If you prefer a warmer side, prepare separately steamed or roasted potatoes but keep them aside from the dressing and other mix-ins. Otherwise, just enjoy as a cool, creamy compliment to your meal.
FAQs
Can I use yellow or russet potatoes instead of red potatoes?
While red potatoes are preferred for their waxy texture that holds up well, you can use yellow potatoes if that’s what you have on hand. Russets tend to be too starchy and can fall apart, making the salad mushier than desired.
How do I make this potato salad ahead for a party?
Make the salad up to 4 hours before serving and keep it chilled. Just add a bit of extra mayonnaise before serving if it looks dry. Avoid making it too far in advance to preserve the perfect texture and fresh flavor.
Is there a way to make this recipe healthier?
You can swap full-fat mayo and sour cream for lighter versions or Greek yogurt to reduce calories and add protein. Using less cheese or baking bacon instead of frying can also lighten this satisfying dish.
Can I add other mix-ins?
Absolutely! Diced celery or hard-boiled eggs are classic additions, and chopped bell peppers can provide a sweet crunch. Customize it to what you love or have on hand.
How long does the salad last in the fridge?
For best flavor and texture, enjoy within 1 to 2 days. After that, the potatoes will absorb the dressing too much and lose their ideal consistency.
Final Thoughts
Every time I make this Steakhouse Loaded Potato Salad Recipe, it reminds me why it’s become a staple for gatherings and family dinners alike. Creamy, smoky, tangy, and bursting with fresh flavor, this salad feels like a bite of luxury that’s surprisingly easy to prepare. I encourage you to give it a try and watch it become a new favorite that you’ll want to make again and again.
Print
Steakhouse Loaded Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Description
This classic Steakhouse Potato Salad Loaded recipe features tender red potatoes tossed in a creamy dressing with tangy apple cider vinegar and dijon mustard, combined with crispy bacon, shredded cheddar cheese, fresh herbs, and pickles for a hearty and flavorful side dish perfect for gatherings and cookouts.
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
Add-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 and Garnish
- Salt and black pepper, to taste
- Chopped chives or sliced green onions (optional garnish)
Instructions
- Cook the Potatoes: Place the cubed red potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 10-15 minutes or until the potatoes are fork-tender. Drain them in a colander and let cool to room temperature. You can peel the potatoes or leave the skins on according to your preference.
- Prepare the Dressing: In a large bowl, combine the mayonnaise, sour cream, dijon mustard, and apple cider vinegar. Mix well until the dressing is creamy and thoroughly blended.
- Combine Ingredients: Add the cooled potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles to the dressing bowl. Gently stir everything together until all the ingredients are well coated and evenly distributed. Season with salt and black pepper to taste.
- Chill and Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This chilling time allows the flavors to meld beautifully for a richer taste profile.
- Final Touch and Serving: Before serving, garnish the potato salad with chopped chives or sliced green onions if desired. Note that it is best to serve within 1-4 hours after refrigeration, as the potatoes tend to absorb the dressing over longer times. If needed, add a little more mayonnaise to restore creaminess before serving.
Notes
- Red potatoes can be peeled or unpeeled based on your texture preference.
- Allowing the potato salad to chill helps develop deeper flavors.
- Do not refrigerate for more than 4 hours before serving to prevent dryness; add more mayonnaise if needed.
- Use any sharpness level of cheddar cheese to customize taste.
- Optional garnish with chives or green onions adds freshness and color.
