Stepping into summer, the scent of grilled meats wafts through the air, mingling with the laughter of friends gathered around. It reminds me of the vibrant outdoor barbecues where flavorful side dishes shine just as brightly as the main course. Today, I’m excited to share my delightful Steakhouse Potato Salad, a creamy and satisfying dish that’s a perfect complement to any cookout. With its tender red potatoes nestled in a rich dressing, and accented by crispy bacon and sharp cheddar, this recipe offers a wonderful balance of indulgence and freshness. Not only is it an easy-to-make, crowd-pleasing side, it’s a classic that brings everyone together. As we dive into this recipe, what twists will you add to make it your own?
What makes this potato salad unique?
Creamy Comfort: This Steakhouse Potato Salad is a delightful marriage of textures, featuring tender red potatoes enveloped in a rich, Dijon mustard dressing.
Flavor Explosion: Every bite is packed with savory bacon, sharp cheddar cheese, and tangy dill pickles that create an irresistible taste sensation.
Perfect for Any Occasion: Whether you’re hosting a summer barbecue or simply craving comfort food, this dish is the ultimate sidekick for grilled steaks, burgers, or picnics.
Quick and Easy: This recipe is suitable for all skill levels, making it accessible for novice cooks and seasoned chefs alike.
Crowd-Pleasing Appeal: Ideal for parties or family gatherings, it’s bound to be a hit, just like my Cucumber Pasta Salad or BLT Chicken Salad.
Versatility: Feel free to customize with your favorite herbs or add extras like green onions or bell peppers for an extra crunch!
Steakhouse Potato Salad Ingredients
For the Salad
• Red Potatoes – These tender tubers form the creamy base; pick small to medium-sized for easy cooking and handling.
• Crispy Bacon – This adds a savory kick and crunch; you can substitute it with turkey bacon for a lighter option.
• Sharp Cheddar Cheese – Offers a rich, creamy depth; replace with Monterey Jack for a milder flavor if desired.
• Dill Pickles – Adds tang and crunch; sweet pickles can provide a different flavor profile if you prefer.
• Fresh Herbs (e.g., parsley, chives) – Brightens the dish with freshness; feel free to use dried herbs in a pinch.
For the Dressing
• Mayonnaise – The creamy binder that brings everything together; consider Greek yogurt for a healthier alternative.
• Dijon Mustard – Injects a robust tang; swapping it with yellow mustard will give a milder taste.
• Salt and Pepper – Essential seasonings to enhance all the flavors; adjust according to your taste preferences.
Enjoy whipping up this delicious Steakhouse Potato Salad, perfect for your next gathering!
Step‑by‑Step Instructions for Steakhouse Potato Salad
Step 1: Prep the Potatoes
Begin by washing 2 pounds of small to medium-sized red potatoes under cool water to remove any dirt. Cut them into bite-sized cubes and place them in a large pot. Fill the pot with salted water and bring it to a boil. Cook the potatoes for about 15 minutes, or until they’re tender but still firm enough to hold their shape. Drain the potatoes and set them aside to cool.
Step 2: Cook the Bacon
While the potatoes are cooling, heat a skillet over medium heat. Add 6 slices of bacon and cook until they turn crispy, which should take about 8–10 minutes. Once cooked, remove the bacon from the skillet and let it drain on paper towels. Once cooled, crumble the bacon into small pieces, allowing the smoky flavor to enhance your Steakhouse Potato Salad.
Step 3: Make the Dressing
In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, and a pinch of salt and pepper. Whisk the ingredients together until they are smooth and well combined, creating a creamy dressing that will coat the potatoes wonderfully. This rich dressing is the backbone of your Steakhouse Potato Salad, providing delicious flavor to each bite.
Step 4: Combine Ingredients
Once the potatoes have cooled, gently fold them into the bowl with the dressing. Add the crumbled bacon, 1 cup of sharp cheddar cheese, ½ cup of chopped dill pickles, and a handful of freshly chopped herbs like parsley or chives. Stir everything together until the potatoes and other ingredients are evenly coated with the dressing, creating a harmonious blend of flavors.
Step 5: Chill
Transfer the mixed Potato Salad to a serving dish and cover it with plastic wrap or a lid. Place the salad in the refrigerator for at least 1 hour to allow the flavors to meld beautifully. Chilling enhances the creamy texture and will make your Steakhouse Potato Salad even more enjoyable when served.
Step 6: Serve
Before serving, give the potato salad a gentle stir and taste for seasoning. Adjust with extra salt and pepper if needed. Garnish the top with additional chopped herbs for a fresh touch. Serve this delightful Steakhouse Potato Salad alongside your favorite grilled meats or bring it to your next gathering—it’s bound to impress!
Expert Tips for Steakhouse Potato Salad
- Potato Perfection: Ensure not to overcook your potatoes; they should be tender yet firm to maintain their shape in the salad.
- Chill Wisely: Allowing the Steakhouse Potato Salad to chill for at least 1 hour enhances the flavor, making it even more delicious when served.
- Herb Exploration: Experiment with a variety of fresh herbs to personalize your salad; dill, chives, or parsley can elevate its flavor profile.
- Bacon Alternatives: If you’re watching your diet, turkey bacon is a great substitute that retains crunch without the extra fat.
- Dressing Flexibility: Swap out mayonnaise for Greek yogurt to create a lighter dressing that still packs creamy goodness without sacrificing taste.
Make Ahead Options
These Steakhouse Potato Salad preparations are fantastic for meal prep, allowing you to save time for busy weeknights or potlucks. You can prep the potatoes and cook the bacon up to 24 hours in advance. Simply boil and cool the cubed red potatoes, and store them in an airtight container in the refrigerator. The crispy bacon can also be crumbled and stored separately. When you’re ready to finish your salad, mix the cooled potatoes with the crumbled bacon, cheese, dill pickles, and dressing, then chill for at least 1 hour. This not only maintains the quality but also enhances the flavors, giving you a delicious, ready-to-serve Steakhouse Potato Salad that tastes just as fresh!
Variations & Substitutions for Steakhouse Potato Salad
Embrace your creative side and customize this delicious potato salad with these enticing variations!
- Sweet Potato Swap: Replace red potatoes with sweet potatoes for a unique twist that adds natural sweetness and vibrant color.
- Hard-Boiled Eggs: Stir in a few chopped hard-boiled eggs for added creaminess and protein, making this salad even more satisfying.
- Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper to elevate the heat level, perfect for those who love a hint of spice in their dishes.
- Herbed Dill Delight: Substitute fresh herbs with dill for a refreshing taste; it’s a classic herb that pairs beautifully with potatoes and brings a burst of flavor.
- Creamy Avocado: Incorporate diced avocado for a rich, creamy texture that enhances the salad while adding healthy fats.
- Mediterranean Flair: Toss in some chopped sun-dried tomatoes and feta cheese to give your potato salad a Mediterranean twist that’s both delicious and colorful.
- Textural Contrast: Add crunchy nuts or seeds, like toasted pecans or sunflower seeds, for a delightful crunch that complements the creamy dressing.
- Vegan Version: Swap mayonnaise with a cashew cream or tahini dressing for a plant-based alternative that doesn’t compromise on creaminess.
Feel free to explore new flavors – for more delightful recipes, check out my Cucumber Pasta Salad or the savory BLT Chicken Salad. Enjoy crafting your perfect version!
What to Serve with Steakhouse Potato Salad
Elevate your summer barbecue with perfect pairings that complement the creamy, rich flavors of this delightful side dish.
- Grilled Ribeye Steak: The juicy, charred flavors of a perfectly grilled ribeye harmonize beautifully with the creamy potato salad, creating a satisfying experience.
- Corn on the Cob: This sweet, crunchy side adds a fresh, seasonal element that contrasts nicely with the richness of the potato salad, making every bite refreshing.
- BBQ Ribs: Smoky, tender ribs slathered in barbecue sauce pair wonderfully with the creamy textures, providing an irresistible flavor combination.
- Coleslaw: A tangy, crunchy coleslaw can balance the creaminess of the steakhouse potato salad, offering a lively textural contrast that’s hard to resist.
- Grilled Vegetables: Roasted zucchini, bell peppers, and asparagus drizzled with olive oil have a bright flavor that elevates the meal while adding a nutritious touch.
- Lemonade: Refreshing lemonade adds a zesty contrast with its acidity and sweetness, cleansing your palate amidst the richness of the meal.
- Chocolate Chip Cookies: End your meal on a sweet note with classic cookies; their gooey sweetness is the perfect way to wrap up a hearty barbecue feast.
How to Store and Freeze Steakhouse Potato Salad
Fridge: Store the potato salad in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezer: While it’s best fresh, you can freeze leftover portions for up to 1 month. Thaw in the fridge overnight before serving, but note the texture may change slightly.
Reheating: If you prefer to enjoy it warm, gently reheat in the microwave, stirring occasionally until just warmed through. Avoid overheating to maintain creaminess.
Serving Tip: For the best taste, serve your Steakhouse Potato Salad cold and garnish with fresh herbs right before serving.
Steakhouse Potato Salad Recipe FAQs
What potatoes should I use for this salad?
Choose small to medium-sized red potatoes for your Steakhouse Potato Salad. They have a wonderful creamy texture and hold their shape well after boiling. Avoid larger potatoes, as they may become mushy or unevenly cooked.
How should I store the leftover potato salad?
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Ensure it’s well sealed to maintain freshness and to prevent it from absorbing other odors in your fridge. Give it a gentle stir before serving, and feel free to adjust the seasoning if needed!
Can I freeze Steakhouse Potato Salad?
Absolutely! You can freeze leftovers for up to 1 month. To do this, transfer the potato salad to a freezer-safe container and seal it tightly. When you’re ready to enjoy, thaw it in the refrigerator overnight. Just keep in mind that the texture may change slightly upon thawing, so it’s best enjoyed fresh where possible.
What if my potatoes turn out mushy?
If your potatoes are overcooked and turn mushy, you can try chopping them into smaller pieces to help them blend better with the other ingredients. Alternatively, consider turning the dish into a creamy potato mash, adding more herbs and dressing for added flavor.
Is this salad suitable for those with dietary restrictions?
Very! If you want to make this salad lighter, you can substitute the mayonnaise with Greek yogurt. For a bacon-free option, try using turkey bacon, or omit the bacon altogether—add a few extra herbs for flavor instead. Just always check the ingredient labels for any gluten or dairy concerns based on your dietary needs.
How long does it need to chill before serving?
For the best flavor and texture, let your Steakhouse Potato Salad chill in the refrigerator for at least 1 hour before serving. This resting period allows the dressing to soak into the potatoes and the flavors to meld beautifully. Enjoy every bite!
Steakhouse Potato Salad: Creamy, Crunchy BBQ Perfection
Ingredients
Equipment
Method
- Wash 2 pounds of small to medium-sized red potatoes under cool water to remove any dirt. Cut them into bite-sized cubes and place them in a large pot. Fill the pot with salted water and bring it to a boil. Cook the potatoes for about 15 minutes, or until tender but still firm enough to hold their shape. Drain and set aside to cool.
- While the potatoes are cooling, heat a skillet over medium heat. Add 6 slices of bacon and cook until crispy, about 8–10 minutes. Remove bacon and let it drain on paper towels, then crumble into small pieces.
- In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, and a pinch of salt and pepper. Whisk until smooth, creating a creamy dressing.
- Once the potatoes are cool, fold them into the bowl with the dressing. Add crumbled bacon, 1 cup sharp cheddar cheese, ½ cup chopped dill pickles, and a handful of freshly chopped herbs. Stir until evenly coated.
- Transfer the potato salad to a serving dish and cover it. Place in the refrigerator for at least 1 hour to allow flavors to meld.
- Before serving, give a gentle stir and taste for seasoning. Adjust with extra salt and pepper if needed. Garnish with additional chopped herbs and serve alongside grilled meats.
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