Creamy and Comforting Steakhouse Potato Salad Recipe

Are you looking for a side dish that moves from the sidelines to the centre of attention? One that evokes warm memories of family gatherings while offering something fresh and exciting? If so, you’re in the right place. We’re delighted to share our recipe for a Creamy and Comforting Steakhouse Potato Salad, a dish so delicious it’s set to redefine your love for this timeless classic.

Leave behind those uninspired, watery potato salads you might remember. Our version takes its cue from the decadent side dishes served in prestigious steakhouses. This recipe is wonderfully rich, indulgent, and brimming with all our favourite things: tender potatoes, a tangy, smooth dressing, crisp bacon, mature cheddar cheese, and fresh spring onions. It’s not just a side; it’s a culinary highlight. Let’s begin!

Why You’ll Love This Recipe

• A Touch of Steakhouse Luxury: We’ve managed to bottle that rich, decadent flavour found in exclusive steakhouses, making any meal at home feel like a truly special event.
• Packed with Delicious Ingredients: This is the ultimate loaded baked potato salad recipe. Each forkful is a perfect combination of salty bacon, tangy cheddar cheese, and fresh herbs.
• Wonderfully Creamy Dressing: The secret to this salad is our signature dressing. It strikes the ideal balance between rich, tangy, and savoury, beautifully coating every potato.
• A Guaranteed Hit with Guests: Whether it’s for a sunny barbecue, a family get-together, or a potluck dinner, this potato salad is always a crowd-pleaser. Be prepared for everyone to ask for the recipe!
• Effortless to Make: Despite its sophisticated flavour profile, this recipe is surprisingly simple, with clear steps that are easy for any home cook to master.

Ingredients

• 225g streaky bacon, chopped
• 200g mature cheddar cheese, grated
• 4 spring onions, thinly sliced (both white and green parts)
• 2 tbsp fresh chives, finely chopped, plus extra for garnish
• 200g full-fat mayonnaise
• 150g sour cream
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1/2 tsp garlic powder
• 1/2 tsp salt (or to taste)
• 1/4 tsp freshly ground black pepper (or to taste)

How to Make the Best Steakhouse Potato Salad

Putting together this exceptional side dish is much easier than you might imagine. We’ve outlined the entire process in five simple steps. By focusing on the small details, you can achieve a perfect potato salad every single time.

1. Cook the Potatoes

   Take your potato chunks and place them in a large pan, covering them with cold, salted water. Bring the water to a boil, then lower the heat to maintain a steady simmer. Let them cook for about 10–15 minutes, until they are tender enough to be easily pierced with a fork but still firm enough to hold their shape. Drain the potatoes well and set them aside to cool for a good 15-20 minutes. This cooling time is vital to avoid a mushy salad.

2. Crisp the Bacon

   While the potatoes are simmering, heat a large, dry frying pan over a medium heat. Tip in the chopped bacon and cook, stirring from time to time, until it becomes wonderfully crisp and golden brown, which should take 8–10 minutes. Use a slotted spoon to move the bacon onto a plate lined with kitchen paper, allowing any excess fat to drain away. It might be tempting, but try to save it for the salad!

3. Whisk Together the Creamy Dressing

   In a spacious bowl (preferably the one you intend to serve from), add the mayonnaise, sour cream, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper. Whisk all the ingredients together until the mixture is smooth and thoroughly combined. This dressing is what makes this the best creamy potato salad, so feel free to taste it and adjust the seasoning to your liking.

4. Combine Everything

   Once your potatoes have cooled slightly (they can still be a little warm), add them to the bowl containing the dressing. Tip in most of the crispy bacon, grated cheese, sliced spring onions, and chopped chives, making sure to keep a small amount of each aside for the garnish. Using a large spatula, gently fold everything together until all the potatoes are evenly coated. Take care not to over-mix, which could cause the potatoes to break apart.

5. Chill and Serve

   Cover the bowl and pop it into the fridge to chill for at least an hour. This allows all of the distinct flavours to meld together beautifully. Just before serving, give the salad a gentle stir and transfer it to your chosen serving dish. Sprinkle over the reserved bacon, cheese, spring onions, and chives. Serve chilled and enjoy the compliments!

Tips for Potato Salad Perfection

Are you ready to take your potato salad from simply good to absolutely unforgettable? Here are some of our favourite tips that truly elevate the dish.

Choosing the Right Potatoes

The variety of potato you select will significantly influence the final texture of your salad. We wholeheartedly recommend using waxy potatoes such as Charlotte, Jersey Royals, or Anya. These types hold their shape beautifully after being boiled, resulting in a firm yet creamy bite. Starchier potatoes like Maris Piper or King Edward tend to be fluffier and are more prone to crumbling, which can lead to a mushy consistency. For further advice, this guide from BBC Good Food on choosing potatoes is a fantastic resource.

The Secret to a Non-Watery Salad

One of the most common issues with homemade potato salad is excess water. The trick to preventing this is to ensure your potatoes are properly dry after you’ve drained them. We find that spreading them in a single layer on a baking tray for a few minutes helps the excess steam and moisture to evaporate before they are mixed with the dressing.

Customise Your Creation

Feel free to use this recipe as a wonderful starting point for your own culinary experiments. For a touch of tradition, you could add two or three chopped hard-boiled eggs, giving it a classic southern style potato salad feel. Alternatively, you could exchange the cheddar for another cheese, such as Red Leicester or perhaps a crumbly blue cheese for a more intense flavour. A dash of smoked paprika or cayenne pepper in the dressing can also introduce a delightful, warming spice.

What to Serve with Your Steakhouse Potato Salad

As its name implies, this salad is the quintessential side dish for steak dinner. The creamy and tangy profile of the salad is a perfect counterpoint to a rich, succulent steak, be it a ribeye, sirloin, or fillet. However, its versatility extends far beyond steak night!

This vibrant potato salad with bacon and cheese is an absolute star at any barbecue. It is an excellent accompaniment to grilled items like our Ranch Garlic Parmesan Chicken Skewers or timeless favourites like burgers and sausages. To create a well-rounded meal, consider serving it with a fresh green salad, like this Classic House Salad with Red Wine Vinaigrette. It is also substantial enough to be enjoyed by itself for a very satisfying lunch.

FAQ

Conclusion: Your New Favourite Side Dish Awaits

We firmly believe that a memorable meal is a symphony of brilliant dishes, and this recipe is so much more than a background player. It’s a bold, flavour-packed, and wonderfully satisfying salad that is sure to have everyone asking for another helping. Our Creamy and Comforting Steakhouse Potato Salad transforms simple, honest ingredients into something truly remarkable, proving you can enjoy restaurant-quality food from the comfort of your own home.

So, why not give it a go? Now is the perfect time to head into the kitchen and whip up the most delicious potato salad your family and friends have ever had the pleasure of tasting. We’re confident you will love it.

Have you made this recipe? We would be delighted to hear how it went! Please share your thoughts by leaving a comment and a rating below – we always appreciate hearing from our community.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1kg waxy potatoes, peeled and cut into 2.5cm chunks
• 225g streaky bacon, chopped
• 200g mature cheddar cheese, grated
• 4 spring onions, thinly sliced (both white and green parts)
• 2 tbsp fresh chives, finely chopped, plus extra for garnish
• 200g full-fat mayonnaise
• 150g sour cream
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1/2 tsp garlic powder
• 1/2 tsp salt (or to taste)
• 1/4 tsp freshly ground black pepper (or to taste)

Instructions

1. Place potato chunks in a large pan and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10-15 minutes until tender but still firm. Drain well and set aside to cool for 15-20 minutes.
2. While the potatoes are cooking, place a large, dry frying pan over medium heat. Add the chopped bacon and cook for 8-10 minutes, stirring occasionally, until crisp and golden brown. Transfer to a paper towel-lined plate to drain.
3. In a large serving bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, garlic powder, salt, and pepper until the dressing is smooth and combined.
4. Add the slightly cooled potatoes to the dressing. Add most of the crispy bacon, grated cheese, sliced spring onions, and chopped chives, reserving a small amount of each for garnish. Gently fold to combine, ensuring everything is evenly coated.
5. Cover the bowl and refrigerate for at least 1 hour to allow the flavours to meld. Just before serving, sprinkle the reserved bacon, cheese, spring onions, and chives on top.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g