Steakhouse Potato Salad Recipe
Creamy, savory, and loaded with all your favorite baked potato toppings, this Steakhouse Potato Salad Recipe brings serious flavor to your next BBQ or weeknight dinner. It’s packed with crispy bacon, cheddar cheese, and green onions, all tossed in a creamy ranch-seasoned dressing.
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I love a good classic potato salad, but I wanted something with a little more bite. Something that felt just as at home next to a grilled steak as it would at a potluck. I had leftover bacon and green onions in the fridge one day, added some dry ranch to the dressing just to see what happened, and this recipe was born. It’s been on repeat ever since!
My first instinct is to serve the salad alongside marinated steaks, but honestly, it pairs beautifully with so many other main dishes. It’s fantastic with BBQ pork sandwiches and grilled chicken breasts, and I especially love it with my air fryer pork chops. I brought it as a side dish where a friend served barbecue chicken sliders, and it was a total hit!
Simple Ingredients
Recipe Notes and Tips
- Mayonnaise – I’m not a Miracle Whip girl, but you could substitute the mayonnaise if you prefer a sweeter salad.
- Green Onions – Chives are a good substitute.
- Ranch Dressing – Be sure to use the dry seasoning.
- Potatoes: Yukon Golds have a naturally creamy texture, while Russets are fluffier—both work great here!
- Don’t skip the cooling step! Warm potatoes can soak up too much dressing and turn mushy.
- Bacon: Make your bacon extra crispy so it stays crunchy in the salad. I like to sprinkle a little extra over the top as garnish.
- Make it ahead: You can prep this a day in advance. Just wait to garnish until serving time.
A complete list of ingredients is in the recipe card below.
Step-by-Step Directions with Pictures
Step 1: Cook the potatoes.
Step 2: Combine the dressing ingredients in a large bowl.
Step 3: Place the potatoes in the bowl with the dressing, coat them evenly with the dressing.
Step 4: Mix in cheddar cheese, bacon, and green onions.
Step 5: Cover the salad with a lid and refrigerate for 30 – 60 minutes before serving.
Recipe Variations
- Give It a Kick: Stir in 1-2 teaspoons of hot sauce or a pinch of cayenne.
- Swap the Potatoes: Try red potatoes for a firmer texture.
- Lighter Version: Use Greek yogurt in place of sour cream.
- Extra Crunch: Toss in crispy fried onions or crushed potato chips before serving.
More Potluck Salad Recipes
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Recipe
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Loaded Baked Potato Salad
Ingredients
For the Potatoes
- 2 pounds Yukon Gold or Russet potatoes cut into bite-sized chunks
- 1 teaspoon Kosher Salt for boiling water
For the Dressing
- ¼ cup Sour Cream
- ⅔ cup Mayonnaise
- 2 teaspoon Dijon Mustard
- 2 teaspoon White Vinegar
- 3 teaspoon Dry Ranch Dressing Mix
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Black Pepper fresh cracked is best
- ¼ teaspoon Salt
Mix-ins
- 6 slices Bacon cooked crispy and crumbled
- 1 cup Cheddar Cheese shredded
- ½ cup Green Onions thinly sliced
Instructions
- Peel 2 pounds of russet potatoes and cut them into ½-inch chunks. Add the potatoes to a large pot, along with 2 teaspoons of kosher salt. Pour in enough water to cover the potatoes by about 1 inch. Bring the pot to a boil over high heat. Once boiling, reduce the heat and let the potatoes simmer for 8–10 minutes, or until they're fork tender.2 pounds Yukon Gold or Russet potatoes, 1 teaspoon Kosher Salt
- Drain the potatoes, then spread them out on a baking sheet to cool for 10–15 minutes.
- In a large mixing bowl, whisk together sour cream, mayo, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper until smooth.¼ cup Sour Cream, ⅔ cup Mayonnaise, 2 teaspoon Dijon Mustard, 2 teaspoon White Vinegar, 3 teaspoon Dry Ranch Dressing Mix, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Black Pepper, ¼ teaspoon Salt
- Add the cooled potatoes to the dressing and gently toss to coat. Fold in the bacon, cheddar cheese, and green onions.6 slices Bacon, 1 cup Cheddar Cheese, ½ cup Green Onions
- Cover and refrigerate for 30 to 1 hour to let the flavors meld. Garnish with extra bacon, cheddar, and green onions before serving.
Notes
- Don’t skip the cooling step! Warm potatoes can soak up too much dressing and turn mushy.
- Bacon: Make your bacon extra crispy so it stays crunchy in the salad. I like to sprinkle a little extra over the top as garnish.
- Make it ahead: You can prep this a day in advance. Just wait to garnish until serving time.
Thank you for sharing this recipe
The ingredients list state 2 pounds of potatoes. However, the instructions state 3 pounds. Which is it?
Hi Debi! I originally was going to use 3 pounds, but after testing the recipes multiple times, I decided 2 lbs was just right. I will go in and fix the recipe card. Thanks for letting me know!