Steakhouse Potato Salad

Steakhouse Potato Salad is a rich and flavorful side dish that brings together tender red potatoes, smoky bacon, sharp cheddar cheese, and fresh green onions in a creamy ranch-mayo dressing. It’s the perfect complement to grilled meats and hearty main dishes.

Why You’ll Love This Recipe

• Full of bold flavors: Bacon, cheese, and ranch give this salad a steakhouse-level flavor punch
• Creamy and satisfying: The dressing is tangy, rich, and coats the potatoes perfectly
• Great for gatherings: Ideal for BBQs, picnics, and potlucks
• Make-ahead convenience: Tastes even better after chilling
• Customizable: Easy to adjust to your flavor preferences

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Red potatoes, diced
• Salt, for boiling
• Mayonnaise
• Sour cream or plain Greek yogurt
• Ranch dressing or dry ranch seasoning mix
• Dijon mustard
• Apple cider vinegar or white vinegar
• Cooked and crumbled bacon
• Shredded cheddar cheese
• Green onions, sliced
• Optional: chopped dill pickles, parsley, paprika

directions

this recipe

1. Cook the potatoes: Bring a large pot of salted water to a boil. Add diced red potatoes and cook until fork-tender, about 10–15 minutes. Drain and let cool completely.
2. Make the dressing: In a large bowl, whisk together mayonnaise, sour cream, ranch, mustard, and vinegar until smooth. Season with salt and pepper to taste.
3. Mix it all together: Add the cooled potatoes, bacon, cheddar cheese, and green onions to the bowl with the dressing. Toss gently to coat everything evenly.
4. Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld.
5. Serve: Garnish with extra bacon, cheese, or herbs if desired. Serve cold or at room temperature.

Servings and timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 15 minutes
• Chill time: 30 minutes or more
• Total time: 1 hour

Variations

• Healthier version: Use Greek yogurt instead of sour cream or mayo
• Spicy twist: Add a pinch of cayenne or chopped jalapeños
• Blue cheese upgrade: Swap cheddar for blue cheese crumbles
• Vegetarian: Skip the bacon or use a plant-based alternative
• Add crunch: Toss in chopped celery or red bell pepper

storage/reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Not recommended, as the texture will suffer
• Reheating: Not necessary—serve cold or bring to room temperature before serving

FAQs

What type of potatoes work best?

Red potatoes are ideal because they hold their shape well and have a creamy texture. Yukon Gold is another good option.

Can I make this ahead of time?

Yes! This salad tastes even better after a few hours or overnight in the fridge.

How do I prevent the potatoes from becoming mushy?

Don’t overcook them, and let them cool fully before mixing with the dressing.

Can I use bottled ranch dressing?

Yes, or use a dry ranch mix with mayo and sour cream for a thicker consistency.

Is there a dairy-free option?

Yes—use vegan mayo and dairy-free cheese, or skip the cheese altogether.

Can I use other types of cheese?

Sharp cheddar is classic, but pepper jack, gouda, or even feta can work well.

What’s the best way to serve this?

Cold or at room temperature as a side dish for steak, burgers, or grilled veggies.

How long will it last in the fridge?

Up to 4 days in an airtight container.

Can I double the recipe?

Absolutely—great for parties and larger gatherings.

What pairs well with steakhouse potato salad?

Grilled meats, BBQ ribs, roasted vegetables, or a simple green salad.

Conclusion

Steakhouse Potato Salad brings restaurant-style flavor to your home kitchen with simple, satisfying ingredients. Whether you’re planning a cookout, hosting a dinner, or just want a side dish with serious flavor, this salad is a crowd-pleasing favorite that’s sure to impress.

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