Steakhouse Potato Salad

I first made this Steakhouse Potato Salad for a weekend barbecue when I wanted something a little more indulgent than the classic version so I combined tender baby potatoes with smoky bacon, sharp cheddar, and creamy dressing, then finished it with chives for a burst of freshness and the result had everyone going back for seconds. It was the kind of side dish that felt hearty enough to stand on its own yet still paired perfectly with grilled meats.

What I love most about this potato salad is how it captures that rich steakhouse vibe with every bite so the salty bacon, tangy dressing, and creamy potatoes blend into a flavor that’s both comforting and bold, making it a star at picnics, potlucks, and family dinners without requiring much effort in the kitchen.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Baby potatoes – Soft and creamy base for the salad.
• Bacon – Crispy, smoky pieces that add savory depth.
• Hard-boiled eggs – Creamy texture and extra protein.
• Cheddar cheese – Sharp, rich flavor to elevate the dish.
• Chives – Fresh, mild onion flavor for balance.
• Creamy dressing – Brings everything together with tang and smoothness.
• Salt and pepper – Simple seasoning to enhance all the flavors.
• Tools You’ll Need
• Large pot – For boiling the potatoes evenly.
• Slotted spoon – To remove potatoes and eggs gently.
• Frying pan – For cooking the bacon until crispy.
• Sharp knife – To chop ingredients cleanly.
• Cutting board – For safe and organized prep.
• Large mixing bowl – To combine everything without crushing the potatoes.

Instructions

Step 1

I start by placing the potatoes in a large pot of salted water and bringing it to a boil, cooking until fork-tender.

Step 2

While the potatoes cook, I fry the bacon until crispy, then drain it on paper towels.

Step 3

I boil the eggs in a separate pot until hard-cooked, then peel and slice them.

Step 4

Once the potatoes are done, I drain and let them cool slightly before cutting them into bite-sized pieces.

Step 5

I place the potatoes in a large bowl, then add bacon, eggs, cheddar cheese, and chives.

Step 6

I drizzle the creamy dressing over everything, season with salt and pepper, and toss gently until well coated.

Tips

I like to use baby potatoes with skins on for extra texture.

Let the potatoes cool slightly before adding dressing to avoid a watery salad.

You can make this salad a day ahead; just add a little extra dressing before serving.

Ways to Serve

Serve alongside grilled steak or chicken for a hearty meal.

Enjoy as a side dish at barbecues and potlucks.

Pair with crusty bread for a satisfying lunch.

Frequently Asked Questions

Can I make Steakhouse Potato Salad ahead of time?

Yes, it actually tastes even better the next day once the flavors meld.

Can I use another type of cheese?

Absolutely, gouda or pepper jack works wonderfully.

What kind of dressing is best for this salad?

A creamy ranch or mayonnaise-based dressing works great, but you can also try a sour cream blend for tanginess.

See You in the Kitchen

I hope you try this Steakhouse Potato Salad because it is rich, flavorful, and the kind of side that turns any meal into a feast. I’d love to hear how it turns out for you!

Happy Cooking!

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