Creamy, Loaded, and Bold Enough to Steal the Show

If you’ve ever sat down at a great steakhouse and thought, “Honestly, this side dish might be better than the steak,” then this recipe is for you. Steakhouse Potato Salad with Bacon and Cheddar is rich, creamy, smoky, and unapologetically indulgent—everything a proper steakhouse-style side should be.

This isn’t your average picnic potato salad. It’s heartier, bolder, and layered with flavor. Tender potatoes are coated in a tangy, creamy dressing, then loaded with crispy bacon, sharp cheddar cheese, and just enough seasoning to balance richness with bite. It’s the kind of dish that disappears fast at cookouts, potlucks, holiday tables, and backyard barbecues.

What makes a steakhouse potato salad different? It’s all about contrast and depth: creamy against crispy, tangy against savory, soft potatoes against sharp cheese. Each bite delivers something satisfying—and that’s exactly why this recipe works so well.

Whether you’re serving grilled steak, burgers, roasted chicken, or even just craving a comfort-food side that eats like a main, this potato salad earns its place on the table.

Why You’ll Love This Steakhouse Potato Salad

Loaded with flavor: Bacon, cheddar, and a seasoned creamy dressing do the heavy lifting
Perfect texture: Tender potatoes that hold their shape without turning mushy
Make-ahead friendly: Even better after chilling
Crowd-approved: Ideal for BBQs, holidays, and family gatherings
Customizable: Easy to tweak with add-ins or spice

Ingredients

Use simple, familiar ingredients—but let them shine.

2 ½ lbs Yukon Gold or red potatoes, scrubbed and cubed
10 slices bacon, cooked until crispy and chopped
1 ½ cups sharp cheddar cheese, freshly shredded
¾ cup mayonnaise
½ cup sour cream
1 ½ tbsp Dijon mustard
½ small red onion, finely diced
1 tsp garlic powder
½ tsp smoked paprika (optional but recommended)
Salt, to taste
Freshly cracked black pepper, to taste
2 tbsp chopped fresh chives (plus more for garnish)

Instructions

Cook the potatoes
Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce to a simmer and cook for 10–12 minutes, or until fork-tender but not falling apart. Drain and let cool slightly.
Prepare the dressing
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper until smooth and well combined.
Combine potatoes and dressing
Add the warm (not hot) potatoes to the bowl with the dressing. Gently fold until potatoes are evenly coated. This helps the potatoes absorb flavor without breaking down.
Add mix-ins
Fold in chopped bacon, shredded cheddar cheese, diced red onion, and chopped chives. Mix gently to maintain texture.
Taste and adjust
Taste the potato salad and adjust seasoning with additional salt, pepper, or mustard if needed.
Chill before serving
Cover and refrigerate for at least 1 hour to allow flavors to meld. Garnish with extra bacon, cheddar, and chives before serving.

Steakhouse Secrets for the Best Potato Salad

Use the right potato
Yukon Golds are ideal—creamy but sturdy. Red potatoes also work well.

Salt the water generously
Potatoes need seasoning from the inside out.

Shred your own cheese
Pre-shredded cheese doesn’t melt or blend as smoothly.

Mix while warm, chill before serving
Warm potatoes absorb dressing; chilling sets flavor.

Variations & Add-Ins

Spicy Steakhouse Potato Salad: Add chopped jalapeños or a dash of hot sauce
Blue Cheese Version: Swap cheddar for blue cheese crumbles
Ranch Twist: Add 1–2 tablespoons ranch seasoning to the dressing
Extra Crunch: Stir in diced celery or fried onions
Lighter Version: Use Greek yogurt in place of sour cream

What to Serve with Steakhouse Potato Salad

Grilled ribeye or sirloin
BBQ chicken or pulled pork
Burgers and hot dogs
Roasted vegetables
Corn on the cob

It’s especially perfect for summer cookouts, Father’s Day menus, game-day spreads, and holiday buffets.

Make-Ahead & Storage Tips

Make ahead: Up to 24 hours in advance
Storage: Airtight container, refrigerated for up to 4 days
Do not freeze: Dairy-based dressing will separate

A Little Fun Food History

Potato salad has been around for centuries, but American steakhouse-style versions evolved to mirror baked potatoes—loaded with cheese, bacon, and creaminess. This recipe is essentially a loaded baked potato in salad form, and honestly? That’s why it works so well.

Steakhouse Potato Salad with Bacon and Cheddar

A rich, creamy steakhouse-style potato salad loaded with crispy bacon, sharp cheddar, and bold flavor.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 320