There’s something downright irresistible about a creamy, flavor-packed steakhouse potato salad. It’s not just a side dish—it’s the one everyone goes back for seconds of. I’ve always been a sucker for those loaded baked potatoes you get at a classic steakhouse: buttery, smoky, cheesy, and bursting with flavor. So I figured, why not turn that into a chilled salad you can make ahead and bring to BBQs, picnics, and family dinners? This steakhouse potato salad recipe combines all those comforting flavors—crispy bacon, sharp cheddar, green onions, and a sour cream-based dressing—into one craveable bowl. And yes, it tastes just as good as it sounds.
Creamy Steakhouse Potato Salad with Bacon and Cheddar – A Hearty BBQ Side Dish
Ingredients
Main Ingredients
- Russet Potatoes 3 large: They hold their shape well and soak up flavor.
- Sour Cream 3/4 cup: Adds tangy creaminess without feeling too heavy.
- Mayonnaise 1/4 cup: Just enough to give richness and balance.
- Cheddar Cheese 1 cup shredded: Sharp cheddar works best for bold flavor.
- Cooked Bacon 6 strips, crumbled: Crispy and smoky, a must-have.
- Green Onions 1/2 cup chopped: Adds a fresh, savory bite.
- Garlic Powder 1 tsp, Onion Powder (1 tsp): Layers of flavor.
- Salt & Pepper to taste
Optional Upgrades
- Chopped Chives or Parsley: For garnish and a pop of color.
- Dijon Mustard 1 tsp: If you like a little zip in your dressing.
- Greek Yogurt swap for sour cream: A lighter, protein-packed twist.
Notes
Secret Tips for the Creamiest Steakhouse Potato Salad
1. Choose the Right Potatoes: Red potatoes or Yukon Golds are ideal for this creamy steakhouse potato salad. They hold their shape after boiling and soak up that luscious dressing without turning mushy. Keep the skins on for added texture, nutrients, and a rustic look. 2. Don’t Overcook the Potatoes: You want tender, not mushy. Boil the potatoes just until fork-tender—overcooking leads to a watery texture that thins your creamy dressing. Aim for that perfect bite that makes each chunk stand out in this hearty BBQ side dish. 3. Mix the Dressing While Potatoes Are Warm: Tossing warm potatoes in the sour cream and mayo dressing helps them absorb more flavor. This trick infuses every bite with steakhouse-level tang and creaminess, elevating your loaded potato salad to next-level deliciousness. 4. Crisp the Bacon Extra Well: Crispy bacon adds the perfect crunch contrast to the creamy texture. Cook it low and slow for maximum crisp without burning. Sprinkle it right before serving so it doesn’t lose its crunch. 5. Use Freshly Shredded Cheddar Cheese: Skip the pre-shredded bag—fresh sharp cheddar melts into the dressing and offers bold, cheesy flavor. It also helps thicken the texture naturally. 6. Let It Chill Before Serving: Potato salad tastes better after sitting in the fridge for a few hours. Letting it chill allows the creamy dressing, bacon, cheddar, and scallions to marry together into that crave-worthy BBQ potato salad flavor you love. 7. Add a Dash of Dijon or Vinegar: If you want a tangy boost, stir in a teaspoon of Dijon mustard or apple cider vinegar. It cuts through the richness and adds a steakhouse-style zing without overpowering the classic flavors. 8. Garnish Just Before Serving: Hold off on topping with bacon, cheddar, and green onions until right before you serve. This keeps the garnish fresh, crisp, and photo-worthy—because no one wants soggy bacon or wilted scallions on their creamy BBQ potato salad.Flavor Snapshot
- Course: Side Dish
- Cuisine: American, Steakhouse-Inspired
- Skill Level: Beginner
- Difficulty Level: Easy
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6-8
- Main Ingredients: Russet potatoes, sour cream, cheddar cheese, bacon, green onions
- Best For: BBQs, potlucks, meal prep, steak night
Fuel Facts
- Calories: Approx. 320 per serving
- Protein: 9g
- Carbohydrates: 28g
- Fat: 19g
- Fiber: 3g
- Sodium: 540mg
Budget Breakdown
- Russet Potatoes: $1.50
- Sour Cream: $1.20
- Cheddar Cheese: $2.00
- Bacon: $3.00
- Green Onions: $0.80
- Pantry Seasonings: $0.50
- Total Cost: $9.00
- Cost Per Serving: Approx. $1.25
Why You’ll Love This Steakhouse Potato Salad
Hearty and Filling
This steakhouse potato salad isn’t just a creamy side dish—it’s a meal-worthy powerhouse. With crispy bacon and shredded cheddar cheese, you’re getting satisfying protein in every forkful. Whether you’re serving it alongside grilled steak, roasted chicken, or as a lunch on its own, this hearty potato salad delivers big flavor and serious staying power.
Packed with Steakhouse Flavors
One bite and you’ll swear you’re sitting at your favorite steakhouse. The combo of sour cream and mayo, sharp cheddar, chopped chives, and smoky bacon gives you that iconic loaded baked potato flavor, but in chilled salad form. It’s everything you love about steakhouse comfort—cool, creamy, tangy, and absolutely crave-worthy.
Crowd Favorite
This isn’t one of those dishes that lingers untouched at a party. The texture is luscious, the flavors are bold, and the ingredients feel familiar in the best way. Whether you’re hosting a backyard cookout or bringing something to the office potluck, this easy steakhouse potato salad is a guaranteed hit. Even picky eaters will come back for seconds.
Make-Ahead Friendly
Want a potato salad you can make the night before? This one actually benefits from time in the fridge. The flavors meld and deepen overnight, and the texture stays creamy without getting watery. Just give it a gentle stir before serving and maybe a sprinkle of fresh chives to freshen it up.
According to Cleveland Clinic, opting for salads that include healthy mix-ins like Greek yogurt, or balancing with vegetables like red onions and herbs, can make traditionally heavy dishes more balanced while still delivering flavor—just like this one.
Craving more hearty comfort food sides that pair beautifully with grilled dishes? [Try my Creamy Garlic Herb Cajun Chicken—it’s the ultimate flavor match for this potato salad.]
From My Kitchen Notes
The first time I made this steakhouse potato salad was for a Father’s Day cookout. My husband grilled up ribeye steaks, and I wanted a side that was more than just filler. I remembered the flavors from a steakhouse we loved before kids and thought, “Let me recreate that in salad form.” I used russet potatoes because they soak up dressing so well. And instead of a mayo-only base, I used mostly sour cream for that cool, tangy bite. Now, it’s a staple in our house anytime we fire up the grill.
Grocery Game Plan (Ingredients + Notes)
Main Ingredients
- Russet Potatoes (3 large): They hold their shape well and soak up flavor.
- Sour Cream (3/4 cup): Adds tangy creaminess without feeling too heavy.
- Mayonnaise (1/4 cup): Just enough to give richness and balance.
- Cheddar Cheese (1 cup shredded): Sharp cheddar works best for bold flavor.
- Cooked Bacon (6 strips, crumbled): Crispy and smoky, a must-have.
- Green Onions (1/2 cup chopped): Adds a fresh, savory bite.
- Garlic Powder (1 tsp), Onion Powder (1 tsp): Layers of flavor.
- Salt & Pepper to taste
Optional Upgrades
- Chopped Chives or Parsley: For garnish and a pop of color.
- Dijon Mustard (1 tsp): If you like a little zip in your dressing.
- Greek Yogurt (swap for sour cream): A lighter, protein-packed twist.
How to Make This Steakhouse Potato Salad
Step 1: Boil the Potatoes
Peel and cube your russet potatoes into bite-sized chunks. Boil in salted water for 10-12 minutes until fork-tender but not mushy. Drain and let cool.
Step 2: Make the Dressing
In a large mixing bowl, whisk together sour cream, mayo, garlic powder, onion powder, salt, and pepper. Stir in the cheddar, bacon, and green onions.
Step 3: Mix It All Up
Gently fold the cooled potatoes into the dressing mixture. Be careful not to mash the potatoes.
Step 4: Chill
Cover and refrigerate for at least 1 hour before serving. This helps the flavors meld and improves the texture.
Molly’s Tips for Success
- Don’t overboil the potatoes. Keep them slightly firm so the salad doesn’t turn to mush.
- Use thick-cut bacon. You want pieces that hold their own, not crumble into powder.
- Cool the potatoes before mixing. Hot potatoes will soak up too much dressing.
- Add cheese right before serving. If making ahead, stir in cheese just before to keep it from getting soggy.
Flavor Twists
Loaded Ranch Style
If you’re all about that creamy tang, give your steakhouse potato salad a ranch-inspired twist. Replace the sour cream with a good-quality ranch dressing and mix in chopped dill pickles and finely diced red onions for an extra layer of flavor and crunch. This version hits that sweet spot of cool and zesty, and it’s especially great when you’re looking for a crowd-pleasing, low-effort upgrade to the classic.
Southwest Steakhouse Potato Salad
Give your creamy potato salad a bold, smoky makeover by tossing in black beans, roasted corn, and a dash of chili powder or smoked paprika. This Tex-Mex potato salad variation is perfect for pairing with BBQ ribs or grilled chicken and adds a fun, colorful spin to any summer cookout. Want a little more heat? A diced jalapeño never hurts.
Herb Lover’s Version
If you love fresh garden flavors, this is the twist for you. Fold in chopped dill, fresh parsley, and thyme for a light and herby take on traditional steakhouse potato salad. The herbs balance out the richness of the mayo and bacon, and the freshness makes it a great match for grilled salmon or roasted vegetables. Plus, fresh herbs come with added health perks—WebMD notes that many common herbs like parsley and dill are rich in antioxidants and have anti-inflammatory properties.
Want more bold and cheesy side dishes that steal the show? [My Cheesy Ranch Potatoes and Smoked Sausage recipe is a game day staple that’s impossible to resist.]
Leftover Love
Store leftovers in an airtight container in the fridge for up to 4 days. Stir before serving, and if it looks a little dry, add a spoonful of sour cream to freshen it up.
This steakhouse potato salad also makes a great lunch side next to grilled chicken or wrapped in a warm tortilla for a quirky potato salad wrap!
Perfect Pairing
Pair your steakhouse potato salad with one (or more!) of these comfort favorites:
- Cheesy Chorizo Breakfast Enchiladas
- Peaches ‘n Cream Baked Oatmeal (for brunchy cookouts!)
- Chicken Avocado Ranch Burritos
Explore more crave-worthy recipes here: Easy Lunch Ideas, High-Protein Dinner, High-Protein Lunch
Best Served During
Backyard Cookouts
This steakhouse potato salad was practically made for cookout season. It’s sturdy enough to sit out during a warm afternoon, and the creamy texture combined with smoky bacon makes it the perfect sidekick for grilled steaks, juicy ribs, or flame-kissed sausages. Plus, it travels well and doesn’t wilt like leafy greens, which makes it a dependable favorite on your summer barbecue spread.
Holiday Potlucks
From Fourth of July parties to Memorial Day or Easter brunch, this loaded potato salad is always welcome at the table. Make it ahead and chill it overnight so the flavors marry beautifully by serving time. Potluck-friendly recipes like this one take the stress out of entertaining—and if you’re keeping an eye on nutritional balance, you can lighten it up by swapping in Greek yogurt for mayo, which still keeps the salad creamy and satisfying.
Weeknight Steak Nights
Let’s not forget the humble weeknight dinner. When I’m making sirloin or even a grilled chicken breast, this hearty steakhouse potato salad rounds out the plate like a champ. It’s one of those easy side dishes for steak that feels indulgent but doesn’t take much effort. The protein-rich bacon and cheese help make it feel like a full meal, and the flavor profile hits every comfort note.
Looking for more potluck heroes that never disappoint? [My Chicken Bacon Ranch Sliders are hot, cheesy, and always disappear fast at any gathering.]
Kitchen Talk (FAQs)
What makes steakhouse potato salad different from regular potato salad?
Steakhouse potato salad stands out because it brings all the bold, rich flavors you’d expect at a classic American steakhouse. Think smoky bacon, sharp cheddar, creamy sour cream, and a touch of tang from mustard or vinegar. It’s basically your favorite loaded baked potato turned into a creamy, cold salad—heartier, richer, and packed with umami.
Can I make steakhouse potato salad ahead of time?
Yes! This is one of those recipes that actually tastes better after chilling for a few hours or overnight. The flavors meld together beautifully. Store it in an airtight container in the fridge, and give it a quick stir before serving for the freshest texture.
How long does steakhouse potato salad last in the fridge?
Up to 4 days, as long as it stays cold and sealed properly. I recommend placing it in the coldest section of your fridge and using clean utensils each time to avoid contamination. Always give it a smell and texture check before serving leftovers.
Can I make this potato salad without mayo?
Absolutely. Swap the mayonnaise for all sour cream, or better yet, use plain Greek yogurt. It still gives you a creamy base but with a tangier flavor and more protein. According to Healthline, Greek yogurt is not only higher in protein than mayo, but it’s also packed with probiotics that support gut health.
Is this steakhouse potato salad gluten-free?
Yes, the core ingredients—potatoes, sour cream, bacon, cheese, and chives—are all naturally gluten-free. Just double-check labels on bacon, spice blends, or any added condiments for hidden gluten-based additives or thickeners. A “gluten-free” label is your best bet if you’re cooking for someone with celiac disease.
How do I keep the potato salad from getting watery?
To avoid watery salad, let the boiled potatoes cool completely before mixing them with the dressing. Also, use a slotted spoon when removing the potatoes from the pot to reduce excess moisture. If your potatoes seem too wet, let them steam-dry in the colander for a few extra minutes before combining everything.
Can I add hard-boiled eggs to this recipe?
Yes! Chopped hard-boiled eggs are a great addition, adding extra protein and a creamy texture that complements the sour cream and cheese. They also make this salad feel more filling if you’re serving it as a meal rather than a side.
What are the healthiest ingredients in this salad?
Surprisingly, there are several nutritious elements in this loaded potato salad. Potatoes are a good source of potassium, fiber, and vitamin C. Cheese provides calcium, and when used in moderation, bacon adds flavor without overwhelming sodium. According to the Cleveland Clinic, potatoes can absolutely be part of a balanced diet—just watch how you prepare them and be mindful of the toppings.
Can I serve this potato salad warm?
You sure can. While most people enjoy steakhouse potato salad chilled, it’s equally delicious served warm, especially when freshly made. If you go this route, try mixing everything while the potatoes are still just slightly warm (not hot!) so the cheese melts a little and the flavors intensify.
Is this a good side dish for steak or grilled chicken?
Yes! This is one of the best sides for grilled steak, ribs, chicken, or even pork chops. Its rich flavor holds up beautifully to anything hot off the grill, making it an all-star at summer cookouts and casual dinners alike.
Can I add vegetables to this steakhouse potato salad?
Definitely. Try folding in roasted red peppers, scallions, or even steamed broccoli florets for added color and nutrients. These extras won’t overpower the classic flavors but add a bit more texture and balance to your bite.
Final Bite
This steakhouse potato salad is one of those dishes that brings a little something extra to the table. It’s creamy, bold, and filled with all the savory notes you love from a steakhouse dinner—but chilled and picnic-ready. Whether you’re throwing burgers on the grill or setting out dishes for a crowd, this salad is the trusty go-to that always delivers. I make it nearly every time the sun comes out and the grill gets hot. Trust me—once you try this, you’ll never settle for bland potato salad again.
“Creamy, cheesy, smoky, and satisfying—this loaded steakhouse potato salad is a must-have at every summer cookout.” – Molly
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Creamy russet potatoes, smoky bacon, sharp cheddar, and a tangy sour cream dressing make this salad the ultimate steakhouse-style side you’ll want to serve all summer long.
