Steakhouse Potato Salad
Every now and again, we all come across a recipe that we just know that we’re going to make over and over again, and oh boy, this one is DEFINITELY one of those! I’ve been serving up this steakhouse potato salad for literally years and years now, and I’ve lost count of the times that I’ve been asked for the recipe or had requests to make it again for family gatherings.
It starts with tender potatoes simmered until just right, then tossed with a creamy dressing made from mayo, sour cream, Dijon, and a touch of honey for balance. Crispy bacon, celery, onion, and hard-boiled eggs give it that hearty, steakhouse feel, while fresh herbs brighten everything up before serving.
It really is a true classic, and it works for just about any occasion. I make it for Thanksgiving and Christmas every year without fail, but it’s just as perfect for summer BBQs, Easter, or a potluck with friends. This is one of those recipes you’ll keep coming back to no matter the season!
Ingredients
You’ll find the full printable recipe card at the bottom of this post — but don’t skip the tips, notes, and variations along the way. They’ll help you make this potato salad the absolute best it can be!
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Red potatoes or Yukon golds – Both hold their shape well after cooking, so your salad stays creamy without turning mushy. Yukon golds give a buttery flavor, while red potatoes add a little more texture.
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Bacon – Crisp, salty bites that give the salad its steakhouse feel. Cooking it fresh makes all the difference.
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Kosher salt – Salting the boiling water seasons the potatoes from the inside out.
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Mayonnaise – The creamy base of the dressing. Use full-fat for richness, or light if you prefer.
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Sour cream (or Greek yogurt) – Adds tang and balances the mayo. Greek yogurt is a great swap if you want it a little lighter.
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Dijon mustard – Sharp and tangy, it gives the dressing depth.
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Apple cider vinegar (or red wine vinegar) – Brightens things up and cuts through the creaminess.
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Honey (or sugar) – Just a touch of sweetness rounds out the dressing.
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Black pepper – Freshly ground makes a big difference here.
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Red onion & celery – Crunch and freshness to balance the creamy potatoes.
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Hard-boiled eggs (optional) – Add extra richness and protein if you like a more loaded-style potato salad.
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Fresh parsley or chives – A pop of green and fresh flavor right before serving.
How To Make Steakhouse Potato Salad
- Cook the potatoes: Place the potatoes in a large pot, cover them with cold water, and add a tablespoon of kosher salt. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender (about 10–15 minutes). Drain well and let them cool slightly before peeling and cutting into bite-sized pieces.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, honey, salt, and black pepper until smooth and creamy.
- Prepare the bacon: Heat a frying pan over medium heat and cook the bacon until it’s golden and crispy.
- Combine: Add the slightly warm potatoes to the dressing along with the celery, onion, and boiled eggs. Toss gently until everything is well coated.
- Chill: Cover the salad and refrigerate for at least 1 hour (overnight is even better) so the flavors can really meld.
- Finish: Right before serving, top with the crispy bacon and a sprinkle of fresh parsley for that classic steakhouse touch.
Storage Notes
Store leftover potato salad in an airtight container in the fridge for up to 4 days. It actually gets better as it sits, since the flavors have more time to meld. Just give it a gentle stir before serving again.
Serving Ideas
This one makes a perfect holiday side, and I find myself making it every year for Easter, Thanksgiving, and Christmas! It really never goes out of style, and it’s one that I serve up right through the year. In the summer, it’s always a hit at BBQs and cookouts too.
Variations
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Add more crunch – Toss in diced pickles, bell peppers, or even a little shredded carrot for extra bite and color.
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Go fully loaded – Stir in shredded cheddar and a handful of green onions to give it loaded baked potato vibes.
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Herb twist – Swap parsley for fresh dill or tarragon for a different flavor profile.
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No bacon? No problem – Leave it out for a vegetarian-friendly version, or sub in crispy turkey bacon.
Steakhouse Potato Salad
Ingredients
- 3 lbs red potatoes or Yukon golds
- 1 cup bacon cut into cubes
- 1 tbsp kosher salt for boiling water
- 1 cup mayonnaise
- ½ cup sour cream or Greek yogurt for a lighter option
- 2 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar or red wine vinegar
- 1/2 tbsp honey or granulated sugar
- Freshly ground black pepper to taste
- ½ cup finely diced red onion
- ½ cup chopped celery
- 3 hard-boiled eggs peeled and chopped (optional, for richness)
- ¼ cup chopped fresh parsley or chives
Instructions
- Cook the potatoes: Place the potatoes in a large pot, cover them with cold water, and add a tablespoon of kosher salt. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender (about 10–15 minutes). Drain well and let them cool slightly before peeling and cutting into bite-sized pieces.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, honey, salt, and black pepper until smooth and creamy.
- Prepare the bacon: Heat a frying pan over medium heat and cook the bacon until it’s golden and crispy.
- Combine: Add the slightly warm potatoes to the dressing along with the celery, onion, and boiled eggs. Toss gently until everything is well coated.
- Chill: Cover the salad and refrigerate for at least 1 hour (overnight is even better) so the flavors can really meld.
- Finish: Right before serving, top with the crispy bacon and a sprinkle of fresh parsley for that classic steakhouse touch.
Once you’ve tried this potato salad, I think it’ll quickly become a staple that you make right through the year! Let me know your thoughts in the comments below. I’d love to hear how it turned out for you, and how you made it your own (do you prefer it with or without the bacon and eggs?!). You can also tag me in your photos on Instagram @slimmingviolet – I love to see them!
