Steakhouse Potato Salad Loaded

This creamy steakhouse potato salad is pure comfort food loaded with crisp bacon, gooey cheddar, tangy pickles, tender red potatoes, and a dressing that is both tangy and rich. It channels those special occasion steakhouse sides but in an easy dish you can whip up for backyard cookouts, potlucks, or a casual family dinner. It is all about bold flavor and texture in every bite.

My friends request this for every summer barbecue and my kids always scrape their plates clean when I serve it. Once you try it, you will not go back to plain potato salad.

Ingredients

• Red potatoes: Provide a creamy texture and hold their shape when bitten
• Mayonnaise: Ensures a luscious, smooth base with classic flavor
• Sour cream: Gives a slight tang that balances richness
• Apple cider vinegar: Adds brightness and zing for that fresh finish
• Dijon mustard: Brings sharpness for depth and savoriness
• Small red onion (chopped): For a pop of color and subtle bite
• Crispy cooked bacon: Delivers smoky crunch in every forkful
• Shredded cheddar cheese: Brings rich meltiness (pick your favorite sharpness)
• Fresh parsley: Adds a burst of herby freshness and color
• Chopped dill pickles: Provide a briny tang and an irresistible bite
• Salt and black pepper: Tie all flavors together and let the ingredients shine
• Chopped chives or sliced green onions (optional): For extra herb flavor at the end

Instructions

Boil the Potatoes:

Place washed and cubed red potatoes in a large pot and cover with cold water. Bring the pot to a gentle boil over medium high heat. Let cook for ten to fifteen minutes until the potatoes are fork tender but not falling apart. Drain well in a colander and let them cool at room temperature until just warm. You can peel them or leave skins on for rustic texture.

Mix the Dressing:

In a large mixing bowl stir together mayonnaise sour cream dijon mustard and apple cider vinegar until completely smooth and creamy. Taste the dressing before adding potatoes so you can tweak the balance if needed.

Combine the Salad:

Add the cooled potatoes to the mixing bowl with dressing. Scatter in finely chopped red onion crispy bacon shredded cheddar parsley and chopped pickles. Stir with a wide spoon gently ensuring all the potatoes are coated without breaking them up too much. Season with salt and pepper to your liking.

Chill the Salad:

Cover the bowl tightly with plastic wrap or a lid. Let the salad chill in the fridge for at least one hour to let the flavors marry and the texture firm up. For best results do not let it sit too long as the potatoes will absorb the dressing and may dry out.

Garnish and Serve:

When ready to serve toss the potato salad lightly. Top with chopped chives or sliced green onions if you want a little burst of green and extra flavor. Taste again to see if it needs another spoonful of mayo for creaminess or another pinch of seasoning. Serve cold or at cool room temperature.

Bacon is the showstopper for me. I always fry extra because I know I will eat a few bites straight from the pan. It fills the house with an aroma that tells everyone something special is coming to the table.

Storage Tips

Keep leftover salad in a sealed container in the refrigerator for up to two days. If it starts to dry out simply stir in a spoonful of mayonnaise before serving. Do not freeze as potatoes will become watery and the dressing might separate.

Ingredient Substitutions

Swap Greek yogurt for sour cream to lighten the dressing. Try extra crispy turkey bacon or omit bacon for a vegetarian version. Use sharp white cheddar or even a smoked cheese for deeper flavor. I love using half sour pickles for a subtler tang if your family prefers less zip.

Serving Suggestions

This potato salad is made for steak nights barbecues and picnics. It shines alongside grilled chicken burgers ribs or even as a satisfying lunch next to a simple green salad.

Cultural and Historical Context

Loaded potato salads got their start as American cookout staples. Over time people began adding all their favorite baked potato toppings for extra flavor and comfort. It is now beloved across regions as a backyard summer classic.

Seasonal Adaptations

In late summer try stirring in grilled sweet corn cut from the cob. Spring is great for delicate fresh herbs like tarragon or dill. If you have heirloom potatoes at the market use those for extra color. Sometimes I toss in a handful of chopped celery for a little crunch.

Success Stories

My neighbor begged for the recipe after the last block party potluck. She brought it to her family reunion and now it is the dish everyone looks forward to. Even my picky eater nephew devoured two bowls which never happens with potato salad.

Freezer Meal Conversion

This salad is best fresh it does not freeze. If you want to make parts in advance cook and chop your bacon ahead or boil potatoes the day before. Store everything separately and mix the salad shortly before serving.

Serve this potato salad cold and watch it disappear fast. It will become your go to side dish for any summer occasion.

FAQs about Recipes

→ What type of potatoes works best?

Red potatoes hold their shape and absorb dressing well, making them ideal for this dish.

→ Can I prepare this in advance?

Yes, but it's best served within 1–4 hours for optimal creaminess and flavor.

→ Is it necessary to peel the potatoes?

Peeled or unpeeled both work—leaving the skin adds texture and visual appeal.

→ Can I substitute the bacon?

Feel free to use turkey bacon or omit for a vegetarian option while maintaining great taste.

→ How do I keep the salad creamy?

Add a touch more mayonnaise before serving if the potatoes absorb too much dressing.

→ What garnishes work well?

Chopped chives or green onions add fresh color and a mild onion flavor to finish the salad.