This Steakhouse Potato Salad is loaded with bacon, cheddar cheese, dill pickles, & creamy Dijon dressing. Better than anything from the deli counter and ready in 30 minutes!
This Steakhouse Potato Salad is the ultimate side dish for any barbecue or weeknight dinner. Tender red potatoes are tossed in a rich and tangy dressing made with sour cream, mayonnaise, Dijon mustard, and apple cider vinegar for the perfect balance of creaminess and bite.
Crispy bacon, sharp cheddar cheese, crunchy dill pickles, and fresh red onion add layers of savory flavor and texture, while scallions and parsley bring a fresh finish. It’s hearty, loaded, and tastes just like something you’d get at your favorite steakhouse.
Our perfect summer BBQ side dish is…
- Loaded with Flavor– Crispy bacon, sharp cheddar cheese, tangy dill pickles, and red onion give this potato salad all the bold, savory flavors you’d expect from your favorite steakhouse side dish.
- Creamy with the Perfect Tang– The combination of sour cream, mayonnaise, Dijon mustard, and apple cider vinegar creates a rich dressing that’s creamy, zesty, and full of flavor.
- Hearty and Satisfying– Made with tender red potatoes and packed with flavorful mix-ins, this potato salad is substantial enough to stand out at barbecues, potlucks, and family dinners.
Ingredients for Loaded Steakhouse Potato Salad
Red potatoes (2 lbs): Hold their shape well after cooking, creating a hearty base with a tender texture that won’t fall apart when mixed.
Sour cream (¼ cup) and mayonnaise (½ cup): Combine to create a rich, creamy dressing that coats the potatoes and adds plenty of flavor.
Dijon mustard (2 TBSP) and apple cider vinegar (2 TBSP): Add tangy, zesty notes that balance the richness of the dressing.
Cooked bacon (6 strips): Adds smoky, savory flavor and a satisfying crunch throughout the salad.
Red onion (1) and chopped dill pickles (¼ cup): Provides a sharp bite and tangy crunch that brightens every bite.
Cheddar cheese (1 cup): Adds a rich, savory flavor that pairs perfectly with the bacon and creamy dressing.
Salt (1 tsp) and pepper (¼ tsp): Enhance the flavors of the other ingredients and help bring the entire salad together.
Chopped parsley (¼ cup) and scallions (¼ cup): Add fresh color, brightness, and a light finishing touch.
Tips & Tricks for making Loaded Potato Salad
Full instructions in the recipe card below, but here are a few tips for the cooking process!
- Start in Cold Water for Even Cooking– Adding the potatoes to cold water and then bringing it to a boil helps them cook evenly so the outside doesn’t get mushy before the inside is done.
- Chill for Texture, Not Just Temperature– Chill the potatoes after cooking, not just after mixing—letting them cool slightly first helps them absorb the dressing without turning mushy, while a full chill before serving lets the flavors actually “marry” instead of sitting separately.
- Extra-Crisp Bacon Matters– Cook the bacon until it’s extra crisp and let it cool completely before adding it in—this keeps it crunchy in the salad instead of softening into the dressing.
- Finish with Fresh Crunch– Add the pickles, onion, and scallions at the very end so they stay sharp and fresh, giving contrast to the creamy base instead of blending in and disappearing.
How long is this American Potato Salad good for?
This potato salad keeps well in the refrigerator for about 3 to 4 days when stored in an airtight container. The flavors actually get even better after a few hours, but the texture is best within the first couple of days while the bacon still has some crunch and the veggies stay fresh.
Freezing isn’t recommended. The mayonnaise and sour cream-based dressing tends to separate once thawed, and the potatoes can turn watery and grainy, which really changes the texture of the salad in a not-great way.
Steakhouse Potato Salad
Ingredients
- 2 lbs red potatoes cubed
- ¼ cup sour cream
- ½ cup mayonnaise
- 2 TBSP Dijon mustard
- 2 TBSP apple cider vinegar
- 6 strips cooked bacon chopped
- 1 red onion diced
- 1 cup cheddar cheese shredded
- ¼ cup dill pickles chopped
- 1 tsp salt
- ¼ tsp pepper
- ¼ cup parsley chopped
- ¼ cup scallions sliced
Instructions
- Add the chopped potatoes to a pot and add cold water, bring the water to a boil over a medium to high heat, cook for 10-15 minutes or until a fork can pierce easily. Drain the potatoes and let them cool to room temperature. This prevents the dressing from becoming runny.
- In a medium bowl add the sour cream, mayonnaise, Dijon and apple cider vinegar, whisk until it’s completely smooth and creamy.
- To a large bowl add the cooled potatoes, bacon, onion, cheddar cheese, pickles, salt and pepper, and the dressing. Stir carefully trying not to break or mash the potatoes, stir until completely coated.
- Add the parsley and stir again. Wrap in plastic wrap and chill in the fridge for 1 hour. Stir before serving and enjoy!
Notes
Nutrition
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Can I make this potato salad ahead of time?
Yes, and it actually works in your favor. Making it a few hours or even a day ahead allows the flavors to develop and blend. Just give it a gentle stir before serving and add a small spoon of mayo if it looks slightly dry.
Do I need to peel the red potatoes?
Nope. The skins on red potatoes are thin and add texture, color, and structure. Leaving them on also helps the potatoes hold up better after mixing.
Why is my potato salad watery?
This usually happens if the potatoes are overcooked or not cooled properly before mixing. Letting them steam off a bit after boiling and dressing them while slightly warm (not hot) helps prevent excess water from forming.
Can I swap out or skip the bacon or cheese?
Yes. The bacon adds smokiness and crunch, and the cheese adds richness, but both can be adjusted or omitted. If skipping bacon, consider adding extra pickles or a pinch more mustard for flavor balance.
We have a few different potato salad recipes if you’re looking for something else. Try our Southern-style Potato salad, or this other variation of Loaded Potato Salad and my personal favorite, Ham & Cheese Potato Salad. If you’re looking for a healthier version, our Roasted Sweet Potato Salad is wonderful!
Try more recipes perfect for BBQs & potlucks here:
- This Red, White & Blue Pasta Salad is basically a 4th of July party in a bowl! Tossed with Italian dressing, cheesy bites, and savory pepperoni, it’s the kind of easy crowd-pleaser that keeps everyone coming back!
- Slow Cooker Pulled Pork is the kind of set-it-and-forget-it meal that makes your house smell incredible all day and dinner feel effortless. Create tender, juicy, melt-apart meat that works for sandwiches, bowls, or straight off the fork!
- This 3 Ingredient Strawberry Lemonade Punch is the kind of party drink that disappears faster than you can refill the pitcher—sweet, fizzy, and ridiculously refreshing.
- Skip the jarred stuff—this Fresh Blended Salsa is bold, zesty, and ridiculously fresh with every scoop. Made in minutes with tomatoes, cilantro, onion, and lime juice, it’s the easy blender salsa that somehow never lasts past the first basket of chips.
- These Easy Cheddar Cheeseburgers are everything you want from burger night—juicy, melty, and packed with bold, savory flavor in every bite.
- All the gooey, chocolatey magic of campfire s’mores—made easy right in your oven. These Smores in the Oven are the easiest way to enjoy that classic summer treat any time of year.
Steakhouse Potato Salad is the bold, loaded side that shows up and immediately steals the spotlight from everything else on the plate. Packed with tender potatoes, crispy bacon, sharp cheddar, pickles, and a tangy Dijon dressing, it’s basically steakhouse flavor vibes in every bite.
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