Creamy Steakhouse Potato Salad with Bacon and Cheddar - A Hearty BBQ Side Dish
Molly
Loaded with crispy bacon, sharp cheddar, and a creamy sour cream dressing, this steakhouse potato salad delivers bold flavor and satisfying texture in every bite. It's easy to make ahead and the perfect partner for grilled meats or potluck parties.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Side Dish
Cuisine American, Steakhouse-Inspired
Servings 6 servings
Calories 320 kcal
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.
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.Keyword bacon cheddar potato salad, bbq side dish ideas, best potato salad for steak, creamy steakhouse potato salad, easy potato salad for cookouts, gluten free potato salad idea, loaded baked potato salad recipe, make ahead bbq potato salad, no mayo potato salad with sour cream, steakhouse potato salad with bacon
