Creamy Steakhouse Potato Salad Recipe Perfect for Summer BBQs

Introduction

The creamy steakhouse potato salad recipe is the ultimate side dish for your summer BBQs! Imagine tender potatoes coated in a luscious, tangy dressing with just the right amount of crunch from fresh veggies and smoky bits of bacon. It’s hearty, flavorful, and pairs perfectly with grilled meats and veggies.

I first made this recipe during a backyard gathering, and let me tell you, it stole the show. Everyone kept asking for seconds—and the recipe! This potato salad is inspired by the decadent sides you’d find at your favorite steakhouse but made simple and approachable for home cooking.

It’s the kind of dish that brings people together. Whether you’re hosting a casual cookout or preparing for a picnic, this creamy potato salad is guaranteed to be a hit. Plus, it’s easy to make ahead, so you can focus on enjoying the day with friends and family. Let me show you how to create this crowd-pleaser!

Why You’ll Love This Recipe

• Perfect for Summer Gatherings: This potato salad is the ideal companion to grilled steaks, burgers, or ribs, making it a BBQ staple.
• Rich and Creamy: The dressing strikes the perfect balance between tangy and savory, complimented by the creamy texture of the potatoes.
• Easy to Make Ahead: Prepare it a day in advance and let the flavors meld together for an even better taste.
• Customizable: You can tweak the ingredients to suit your preferences or dietary needs (more on that later).
• Crowd-Pleaser: Whether your guests are kids, adults, or picky eaters, this potato salad has universal appeal.
• Restaurant-Inspired: It’s got all the bold flavors and textures you love from a steakhouse side dish without the hefty price tag.

Unlike your average potato salad, this recipe includes a few extra touches (like smoky bacon and fresh herbs) that make it stand out. It’s indulgent yet approachable, and every bite feels like a celebration of summer.

What Ingredients You Will Need

This creamy steakhouse potato salad recipe uses simple yet flavorful ingredients that combine beautifully for a rich, satisfying dish. Here’s what you’ll need:

• Yukon Gold or Russet Potatoes: Peeled and diced into bite-sized chunks (Yukon Golds are my favorite for their buttery texture).
• Mayonnaise: The base of the dressing, giving it a creamy richness.
• Sour Cream: Adds tanginess and balances the mayo perfectly.
• Dijon Mustard: For a subtle kick and depth of flavor.
• Apple Cider Vinegar: A splash of acidity to brighten the dressing.
• Celery: Finely chopped for crunch and freshness.
• Red Onion: Adds a mild sharpness and vibrant color.
• Bacon: Crispy and crumbled—because everything’s better with bacon!
• Fresh Parsley: Chopped for a pop of color and herby flavor.
• Salt and Pepper: To season everything perfectly.
• Optional Garnish: Chives or green onions for an extra burst of flavor.

If you’re looking for substitutions, you can swap sour cream for Greek yogurt, use turkey bacon instead of regular bacon, or try adding a sprinkle of smoked paprika for an extra layer of flavor.

Equipment Needed

• Large Pot: For boiling the potatoes.
• Sharp Knife: To peel and dice the potatoes and chop other ingredients.
• Cutting Board: A sturdy surface for preparing veggies.
• Mixing Bowls: One for the potatoes and one for the dressing.
• Whisk: To combine the dressing ingredients smoothly.
• Large Spoon or Spatula: For mixing the salad.

No fancy equipment is needed—if you don’t have a whisk, a fork will work just fine to mix the dressing. And if you’re short on bowls, you can mix everything in the pot after draining the potatoes to save on dishes!

Preparation Method

1. Boil the Potatoes: Place diced potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 10-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
2. Prepare the Bacon: While the potatoes are cooking, fry the bacon in a skillet until crispy. Remove and place on paper towels to drain. Once cooled, crumble into small pieces.
3. Mix the Dressing: In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
4. Combine Ingredients: In a large bowl, add the cooled potatoes, celery, red onion, bacon, and parsley. Pour the dressing over the top.
5. Fold Gently: Use a spatula or large spoon to gently mix everything together, ensuring the potatoes are thoroughly coated but not broken apart.
6. Chill: Cover the bowl and refrigerate for at least 1 hour (or overnight) to let the flavors meld together.
7. Serve: Garnish with chives or green onions if desired, and serve chilled.

Tip: If your potatoes seem too soft, refrigerate them briefly before mixing to firm them up. And don’t skip the chilling step—it’s worth the wait!

Cooking Tips & Techniques

• Cook Potatoes Evenly: Start with cold water when boiling potatoes to ensure they cook evenly and don’t become mushy.
• Don’t Overmix: Be gentle when mixing the salad to avoid crushing the potatoes and losing the chunky texture.
• Let It Chill: Potato salad tastes best after chilling for at least an hour, as the flavors meld together beautifully.
• Season Generously: Potatoes absorb flavor, so don’t be shy with the salt and pepper.
• Add Texture: Crunchy celery and crispy bacon give this salad its signature steakhouse vibe, so don’t leave them out!

Trust me, these tips can make all the difference between an okay potato salad and one that disappears in minutes.

Variations & Adaptations

• Low-Carb Version: Swap potatoes for roasted cauliflower florets for a lighter twist.
• Vegan Option: Use vegan mayo and coconut-based sour cream, and skip the bacon or use plant-based bacon bits.
• Herby Upgrade: Add fresh dill or tarragon for a unique flavor profile.
• Spicy Kick: Toss in a pinch of cayenne or drizzle with hot sauce for heat lovers.
• Seasonal Additions: In summer, try adding roasted corn or cherry tomatoes for a fresh pop.

Personally, I’ve tried the spicy kick version with a sprinkle of smoked paprika, and it was a game-changer. Feel free to experiment!

Serving & Storage Suggestions

This potato salad shines when served chilled, preferably straight out of the fridge on a hot summer day. Pair it with grilled steaks, burgers, or even BBQ chicken for a complete meal.

For leftovers, store the salad in an airtight container in the refrigerator for up to 3 days. To rehydrate the salad if it looks dry, mix in a little extra mayo before serving. Avoid freezing potato salad—it doesn’t hold up well and can become watery upon thawing.

Nutritional Information & Benefits

This creamy steakhouse potato salad is indulgent, but it does offer some nutritional perks:

• Calories: Approximately 300 calories per serving.
• Rich in Potassium: Thanks to the potatoes.
• Protein Boost: Bacon adds a touch of protein.
• Customizable: Easy to adapt for low-carb or vegan diets.

While it’s not a “light” dish, it’s meant to be enjoyed as a treat alongside your favorite BBQ fare.

Conclusion

This creamy steakhouse potato salad recipe is everything you need for a summer BBQ side dish. It’s rich, flavorful, and simple to make, with just the right balance of textures and flavors.

I love this recipe because it reminds me of summer gatherings with my family—good food, laughter, and memories made around the table. Give it a try, and feel free to tweak it to suit your taste!

If you make this recipe, let me know how it turned out in the comments! Don’t forget to share it with friends who’d love a new BBQ favorite. Happy cooking!

FAQs

Can I make this potato salad ahead of time?

Yes! In fact, it tastes even better after chilling for a few hours, as the flavors meld together.

What’s the best type of potato for this recipe?

Yukon Golds are ideal for their creamy texture, but Russets work well too.

How long does this potato salad last in the fridge?

It will keep for up to 3 days when stored in an airtight container.

Can I make this salad vegetarian?

Absolutely! Just skip the bacon or use a vegetarian bacon alternative.

What’s a good substitute for sour cream?

Greek yogurt is a great alternative—it adds the same tangy flavor and creaminess.

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