Steakhouse Potato Salad Loaded Recipe

If you are craving a potato salad that goes beyond basic and delivers bold flavors with every bite, then this Steakhouse Potato Salad Loaded is exactly what you need. Imagine tender red potatoes mingling with crispy bacon, sharp cheddar cheese, and tangy pickles all wrapped in a creamy, zesty dressing that hits just the right notes. This dish brings together rich, hearty ingredients that feel like a celebration on your plate, making it the perfect side for backyard BBQs, steak dinners, or any gathering where you want to impress without fuss. Trust me, once you try this Steakhouse Potato Salad Loaded, it might just become your new favorite go-to recipe for any occasion!

Ingredients You’ll Need

The secret to a standout potato salad is in the simplicity and quality of the ingredients. Each element plays a key role, from the waxy red potatoes that hold their shape perfectly, to the crisp bacon bits that add a delightful crunch. Fresh herbs brighten every forkful, while the combo of mayonnaise and sour cream creates an irresistible creamy base. Together, these ingredients transform the classic side dish into a loaded sensation full of flavor and texture.

• 2 pounds red potatoes: Choose firm, evenly sized potatoes for consistent cooking and perfect bite.
• 1/2 cup mayonnaise: Provides the creamy, smooth dressing foundation that coats every bite.
• 1/4 cup sour cream: Adds tanginess and extra richness for a balanced flavor profile.
• 2 tablespoons apple cider vinegar: Brings a subtle tang that cuts through the richness and brightens the dish.
• 2 tablespoons dijon mustard: Offers a gentle heat and depth of flavor to the salad dressing.
• 1 small red onion, finely chopped: Delivers a fresh, sharp bite that complements the other ingredients.
• 5 crispy cooked bacon strips, crumbled: Adds smoky crunch and savory goodness.
• 1 cup shredded cheddar cheese: Melt-in-your-mouth sharpness that works beautifully with the potatoes.
• 1/4 cup chopped fresh parsley: Freshens up the salad with vibrant herbal notes and color.
• 1/4 cup chopped dill pickles: Provides unexpected zing and crunch to balance richness.
• Salt and black pepper, to taste: Essential for seasoning and bringing all flavors together.
• Chopped chives or sliced green onions (optional garnish): Adds a fresh pop of green and mild onion flavor on top.

How to Make Steakhouse Potato Salad Loaded

Step 1: Cook and Prepare Potatoes

Start by placing the cubed red potatoes into a large pot and covering them with cold water. Bring this to a gentle boil over medium-high heat, then cook for 10 to 15 minutes until the potatoes are fork-tender but still holding their shape. Drain them carefully in a colander and let them cool completely to room temperature. You can leave the skins on for extra texture and nutrients, or peel them if you prefer a smoother salad.

Step 2: Prepare the Dressing

While your potatoes are cooling, prepare the creamy dressing by combining mayonnaise, sour cream, dijon mustard, and apple cider vinegar in a large bowl. Whisk everything together until smooth and well-emulsified. This dressing is where all the flavor magic begins, providing a tangy, creamy coating that’ll bring the salad to life.

Step 3: Combine Ingredients

Gently fold the cooled potatoes into the dressing along with the finely chopped red onion, crispy bacon crumbles, shredded cheddar cheese, fresh parsley, and dill pickles. Stir carefully to coat all ingredients evenly without breaking up the potatoes too much. Season with salt and black pepper according to your taste preference. This is the moment the classic potato salad becomes wonderfully loaded with vibrant, contrasting flavors.

Step 4: Refrigerate and Garnish

Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate for at least one hour. This chilling step lets the flavors meld beautifully so every bite is packed with savory, tangy, and fresh notes. Just before serving, sprinkle with chopped chives or sliced green onions for an extra burst of color and mild oniony brightness.

Step 5: Serving Tip

Keep in mind that the potatoes will absorb the dressing as the salad chills, so try not to refrigerate longer than 1 to 4 hours before serving. If the salad seems dry before serving, simply stir in a little more mayonnaise to restore that creamy, luscious texture.

How to Serve Steakhouse Potato Salad Loaded

Garnishes

A sprinkle of fresh chives or sliced green onions on top is a simple but impactful garnish that adds a mild, oniony sharpness along with a pop of green color. For extra flair, you might also add a few extra crumbles of crispy bacon or a light dusting of smoked paprika to complement the smokiness.

Side Dishes

This Steakhouse Potato Salad Loaded pairs wonderfully with grilled or pan-seared steaks, BBQ ribs, or juicy burgers. It also complements roasted chicken or fish beautifully. The hearty, creamy salad balances grilled meats and is a crowd-pleaser at any picnic, cookout, or family dinner.

Creative Ways to Present

Want to jazz up your presentation? Serve this potato salad in small mason jars for easy individual portions at parties, or layer it in a clear glass bowl alternating with crispy lettuce leaves for a stunning, layered potato salad parfait. You can also scoop it onto a bed of leafy greens to add brightness and crunch.

Make Ahead and Storage

Storing Leftovers

Once prepared, store your leftover Steakhouse Potato Salad Loaded in an airtight container in the refrigerator. It’s best enjoyed within 1 to 2 days as the potatoes continue to absorb dressing, which can alter the texture and taste over time. Always give it a gentle stir before serving again.

Freezing

This potato salad is not ideal for freezing because the creamy dressing and delicate ingredients like bacon and cheese do not freeze well. Freezing will cause the potatoes to become grainy and the dressing to separate, affecting the overall texture and flavor.

Reheating

Since this salad is best served cold or at room temperature, reheating is not recommended. Instead, let refrigerated leftovers sit out for 10-15 minutes before serving to take the chill off and refresh the flavors with a quick stir and, if necessary, a splash more dressing.

FAQs

Can I use other types of potatoes in this salad?

Absolutely! While red potatoes are preferred for their waxy texture and ability to hold shape, baby Yukon Gold or fingerlings can also work well. Avoid starchy potatoes like Russets, as they tend to fall apart and become mushy.

Is there a way to make this potato salad healthier?

Yes! You can swap out some of the mayonnaise and sour cream for Greek yogurt to reduce fat and add protein. Using turkey bacon or skipping bacon will decrease calories while still maintaining some smokiness with a dash of smoked paprika.

Can I prepare the salad the day before?

While you can prepare it a few hours ahead, it’s best not to make it too far in advance as the potatoes will soak up the dressing and the texture might become less appealing. Make it the same day or a few hours before serving for the best experience.

How do I prevent the potatoes from turning mushy?

Be sure to cook the potatoes just until fork-tender and not overdone. Cooking them slightly firm ensures they keep their shape when mixed with the dressing and won’t collapse into mush.

Can I add other mix-ins to this potato salad?

Definitely! Hard-boiled eggs, celery, or even a bit of sweet pickle relish can add extra texture and flavor. Just be mindful to keep the balance of flavors so the classic Steakhouse Potato Salad Loaded taste still shines through.

Final Thoughts

This Steakhouse Potato Salad Loaded is one of those recipes that always brings smiles to the table. With its rich, comforting ingredients and perfectly balanced tangy dressing, it’s a true crowd-pleaser that anyone can make at home with ease. Give it a try next time you want to elevate your meal with a side dish that tastes like it belongs in a top steakhouse. I promise you’ll be reaching for seconds and sharing the recipe with friends before you know it!

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