Potato salad is one of those dishes that always seems to bring people together. Whether I’m prepping for a laid-back weekend barbecue or just looking for a reliable side to round out a weeknight meal, this Copycat Steakhouse-Style Potato Salad consistently delivers. It’s got all the familiar comforts—creamy dressing, tender red potatoes, and a mix of savory add-ins that make every bite interesting. I find it especially handy when I want something that’s easy to scale up for a group or simple enough to make ahead for busy days.
What sets this version apart is how it captures that classic steakhouse flavor without any fuss. The combination of mayonnaise, sour cream, and Dijon mustard gives the dressing a balanced tang and richness, while the apple cider vinegar adds just enough brightness. Bacon and cheddar cheese bring a hearty, crowd-pleasing element, and the fresh parsley and dill pickles keep things lively. It’s a recipe that doesn’t require any fancy ingredients or complicated steps, which means you can focus on enjoying the process—and the company.
I’ve found that this potato salad is a real lifesaver when hosting. It holds up well in the fridge, so you can make it a few hours ahead and free up time for other dishes or last-minute prep. If you’re entertaining, it’s easy to double or triple the batch, and it always looks inviting on a buffet table. Even for a quiet dinner for two, the leftovers are just as good the next day. And if you’re cooking for yourself, it’s a satisfying meal on its own, especially with a few extra veggies or a simple green salad on the side.
One thing I appreciate about this recipe is its flexibility. You can adjust the mix-ins based on what you have—swap in different cheeses, use scallions instead of red onion, or skip the bacon for a vegetarian version. The core method stays the same, so you’ll get that creamy, flavorful result every time. If you’re looking for a potato salad that’s both familiar and a little bit special, this Copycat Steakhouse-Style Potato Salad is worth a spot in your rotation.
Your New Favorite: Copycat Steakhouse-Style Potato Salad
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Clean, Wholesome Ingredients
- 2 pounds red potatoes, washed and cut into cubes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 small red onion, finely chopped
- 5 cooked bacon strips, crumbled
- 1 cup shredded cheddar cheese (mild, medium, or sharp)
- 1/4 cup fresh parsley, chopped
- 1/4 cup dill pickles, chopped
- Salt and black pepper, to taste
- Optional garnish: chopped chives or sliced green onions
The Method: A Step-by-Step Guide
- Place the cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cook for 10 to 15 minutes, or until a fork slides in easily. Drain thoroughly and allow the potatoes to cool completely. You can leave the skins on for extra texture or peel them if you prefer.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the mixture is smooth and creamy. This will be your dressing base.
- Once the potatoes are cool, add them to the bowl with the dressing. Add the finely chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles. Gently fold everything together until the potatoes are evenly coated and the ingredients are well distributed. Season with salt and black pepper to taste.
- Cover the bowl with plastic wrap or a tight-fitting lid. Refrigerate for at least one hour to allow the flavors to meld. For best results, don’t refrigerate for more than 4 hours before serving, as the potatoes can absorb too much dressing and become dry. If needed, stir in a bit more mayonnaise before serving to restore creaminess.
- Just before serving, garnish with chopped chives or sliced green onions for a fresh finish. Serve chilled.
Minimalist Ingredient Substitutions
If you’re missing an ingredient or want to simplify, there are several easy swaps. Greek yogurt can replace sour cream for a lighter dressing. If you don’t have red potatoes, Yukon Golds work well and hold their shape. For a vegetarian version, simply omit the bacon or use a plant-based alternative. Scallions can stand in for red onion, and any mild vinegar (like white wine or rice vinegar) can substitute for apple cider vinegar. The key is to maintain the balance of creamy, tangy, and savory flavors.
Plating Ideas for Elegant Simplicity
For a polished presentation, use a shallow serving platter rather than a deep bowl. Spread the potato salad in an even layer and top with a sprinkle of chives or green onions. A few extra bacon crumbles and a light dusting of paprika can add color and appeal. If serving at a buffet, small ramekins or individual cups make for easy, mess-free portions. For a family-style meal, a simple white dish lets the colors of the salad stand out.
How to Store with Zero Waste in Mind
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. If you notice the salad drying out, stir in a spoonful of mayonnaise or sour cream to revive the texture. To avoid single-use plastic, use reusable containers with tight lids. If you have extra herbs or bacon, store them separately and add just before serving to keep them fresh and crisp. Avoid freezing, as the potatoes can become mealy after thawing.
Cooking Tips to Let Core Flavors Shine
For the best texture, don’t overcook the potatoes—they should be just fork-tender, not falling apart. Let them cool completely before mixing with the dressing to prevent the salad from becoming watery. Use freshly cooked bacon for the best flavor and crunch. When seasoning, start with a small amount of salt and pepper, then taste and adjust. Fresh parsley and dill pickles add brightness, so don’t skip them if you want that classic steakhouse profile.
Minimalist Seasonal Twists
In spring, add a handful of blanched peas or thinly sliced radishes for freshness. During summer, toss in a few cherry tomatoes or grilled corn kernels. In cooler months, try roasted garlic or a pinch of smoked paprika for warmth. The base recipe is adaptable—just keep the core creamy dressing and potato foundation, and tailor the mix-ins to what’s in season or what you have on hand.
Answers to Popular Questions
Why do my potatoes sometimes turn mushy in potato salad?
Potatoes can become mushy if they’re overcooked or if they’re stirred while still hot. Always cook until just fork-tender and let them cool completely before mixing with the dressing. Using waxy potatoes like red or Yukon Gold also helps them hold their shape better than starchy varieties.
Can I make Copycat Steakhouse-Style Potato Salad a day ahead?
Yes, you can prepare this salad a day in advance. However, the potatoes may absorb some of the dressing overnight. To keep it creamy, reserve a bit of the dressing and stir it in just before serving. This refreshes the texture and ensures the salad isn’t dry.
Is it safe to leave potato salad out at room temperature?
Potato salad should not be left out for more than 2 hours at room temperature due to the mayonnaise and dairy. For outdoor gatherings, set the bowl over a tray of ice or return it to the fridge between servings to keep it safe and fresh.
How can I prevent the onions from overpowering the salad?
If you find raw red onion too strong, soak the chopped onion in cold water for 10 minutes, then drain and pat dry before adding. This simple step mellows the sharpness while preserving the crunch and color.
What’s the best way to scale this recipe for a large group?
To serve a crowd, simply multiply all ingredients by the number of servings needed. Use a very large mixing bowl for even coating. Mix gently to avoid breaking up the potatoes. If making a big batch, taste and adjust seasoning just before serving, as flavors can mellow over time.
Can I use store-bought bacon bits instead of cooking bacon?
Store-bought bacon bits are convenient, but freshly cooked bacon gives the salad better flavor and texture. If you use bacon bits, choose a high-quality brand and add them just before serving to maintain some crunch. Adjust the quantity to taste, as bacon bits can be saltier than fresh bacon.
Copycat Steakhouse-Style Potato Salad
Equipment
- large pot
- mixing bowl
Ingredients
- 2 pounds red potatoes washed and cut into cubes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 small red onion finely chopped
- 5 strips cooked bacon crumbled
- 1 cup shredded cheddar cheese your choice of mild, medium, or sharp
- 1/4 cup fresh parsley chopped
- 1/4 cup dill pickles chopped
- Salt to taste
- Black pepper to taste
- Chives or green onions optional garnish
Instructions
- Begin by placing the cubed red potatoes into a large pot and cover with cold water. Bring it to a boil over medium-high heat and cook for about 10 to 15 minutes, until tender. Drain thoroughly and let cool completely.
For the Dressing:
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until you achieve a smooth and creamy consistency.
- Once the potatoes have cooled, add them to the bowl with the dressing. Mix in red onion, crumbled bacon, shredded cheddar cheese, parsley, and dill pickles. Stir gently to blend the ingredients while ensuring the flavors are evenly distributed. Season with salt and pepper according to your taste preference.
- Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least one hour to allow the flavors to meld. Just before serving, consider garnishing with chopped chives or sliced green onions for added freshness.
