Transform your next gathering with a side dish that’s anything but ordinary. Forget the usual picnic fare and step into the realm of gourmet indulgence with The Ultimate Loaded Steakhouse Potato Salad Recipe. This isn’t just potato salad; it’s a culinary experience designed to impress, taking inspiration from the finest steakhouses and bringing that elevated flavor directly to your table. Featuring creamy Yukon Gold potatoes, savory beef turkey bacon, and a vibrant, tangy dressing, this recipe is guaranteed to steal the spotlight and earn you rave reviews.
Why You’ll Love This Loaded Steakhouse Potato Salad
This isn’t your average potato salad; it’s a carefully crafted dish designed for maximum flavor and texture. Here’s why it’s destined to become your new favorite:
- Unforgettable Flavor Profile: The blend of rich mayonnaise and tangy sour cream, brightened by Dijon mustard, apple cider vinegar, and fresh lemon juice, creates a dressing that’s both creamy and zesty. This perfectly complements the savory notes of beef turkey bacon and fresh chives.
- Perfect Texture Harmony: Tender, melt-in-your-mouth Yukon Gold potatoes are contrasted with the crisp crunch of beef turkey bacon and finely chopped red onion. The optional hard-boiled eggs add an extra layer of creaminess and richness.
- Gourmet Appeal: This recipe elevates a humble side dish to steakhouse quality. It feels special and indulgent, making it perfect for occasions when you want to impress without excessive effort.
- Versatile Pairing: While it shines alongside grilled beef, this potato salad is equally at home at barbecues, potlucks, or as a hearty accompaniment to any grilled or roasted main course.
Ingredients & Substitutions
Crafting the perfect loaded steakhouse potato salad recipe starts with quality ingredients. Here’s what you’ll need and some helpful notes:
- Yukon Gold Potatoes: These are ideal for their naturally buttery flavor and creamy texture, yet they hold their shape well after cooking. Red potatoes or new potatoes can also work if Yukon Golds are unavailable.
- Creamy Base: Mayonnaise and sour cream form the rich, luscious dressing. For a slightly lighter option, you can substitute plain Greek yogurt for the sour cream, adding a pleasant tang.
- Flavor Boosters: Dijon mustard provides a sharp, complex note, while apple cider vinegar and fresh lemon juice cut through the richness with a bright tang. Don’t skip the fresh lemon juice – it makes a difference!
- Savory Crunch: Beef turkey bacon, cooked until crispy and crumbled, adds a smoky, salty depth and wonderful texture. Ensure it’s cooked well to get that desired crispness.
- Freshness & Bite: Finely chopped red onion offers a sharp, zesty kick, while fresh chives contribute a delicate oniony flavor and vibrant color. Green onions can be used in place of chives if preferred.
- Optional Richness: Hard-boiled eggs, chopped, are a classic addition to many potato salads and lend extra creaminess and substance to this dish.
- Seasoning: Salt and black pepper are crucial for balancing all the flavors. Taste and adjust as you go!
How to Make The Ultimate Loaded Steakhouse Potato Salad
Follow these steps to create a truly spectacular loaded steakhouse potato salad recipe that will be the talk of the table.
- Cook the Potatoes: Place the cubed Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 10-15 minutes. Be careful not to overcook them, as mushy potatoes will lead to a less desirable texture.
- Crisp the Beef Turkey Bacon: While the potatoes are cooking, prepare the beef turkey bacon. Cook the slices in a skillet over medium heat until they are deliciously crispy. Drain them on paper towels to remove excess fat, and once cooled, crumble them into small, savory pieces.
- Whip Up the Dressing: In a large bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, apple cider vinegar, fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper until the mixture is smooth and beautifully combined. This is the heart of your creamy dressing.
- Dry the Potatoes: Drain the cooked potatoes thoroughly and let them steam dry in the colander for a few minutes. This crucial step helps evaporate excess moisture, preventing your potato salad from becoming watery.
- Combine & Fold: Gently add the warm, steamed-dry potatoes to the bowl with the creamy dressing. Add the crumbled beef turkey bacon, finely chopped red onion, fresh chives, and the chopped hard-boiled eggs (if you’re using them). Fold everything together carefully until the potatoes are evenly coated, taking care not to mash them too much.
- Chill & Meld: Taste the salad and adjust the seasoning if needed, perhaps adding more salt, pepper, or a splash more vinegar for an extra tang. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow all the wonderful flavors to meld and chill properly.
- Serve with Style: Before serving, give the potato salad a gentle stir. Garnish with extra fresh chives or a sprinkle of beef turkey bacon crumbles for an enticing presentation.
Tips for Success
- Don’t Overcook the Potatoes: This is the most important tip! Overcooked potatoes will turn mushy and absorb too much dressing, resulting in a soggy salad. Cook until just fork-tender.
- Steam Dry: After draining, let your potatoes sit in the colander for a few minutes. The residual heat will evaporate surface moisture, ensuring a creamy, not watery, potato salad.
- Season Warm Potatoes: Adding the dressing to warm (not hot) potatoes allows them to better absorb the flavors.
- Chill Thoroughly: While tempting to dig in immediately, allowing the salad to chill for at least 2 hours (or overnight) is essential for the flavors to fully develop and meld.
- Enhance Flavor with Roasting: For an even deeper, more complex flavor, try roasting your potatoes instead of boiling. Toss them with a little olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and slightly caramelized. This adds a fantastic nutty depth.
- Smoky Note: A pinch of smoked paprika added to the dressing can introduce a subtle, warm smoky undertone that complements the beef turkey bacon beautifully.
Serving Suggestions
This loaded steakhouse potato salad is substantial enough to be a star on its own, but it truly shines as a companion to hearty main courses. It’s the perfect side for a gourmet backyard barbecue, a holiday spread, or a cozy family dinner.
- Grilled Meats: Pair it with perfectly grilled steaks, juicy beef burgers, or succulent chicken kebabs. The rich, creamy salad provides a wonderful contrast to the smoky char of grilled proteins.
- Roasts: Serve alongside a slow-roasted beef brisket or a tender beef roast for a comforting and satisfying meal.
- Hearty Mains: It’s an excellent accompaniment to dishes like these delicious Salisbury Steak Meatballs, rounding out a classic, comforting plate.
- Potlucks & Picnics: This salad travels well and is always a crowd-pleaser, making it ideal for large gatherings.
Storage & Reheating
This potato salad is best enjoyed chilled, and its flavors deepen over time.
- Storage: Store any leftover Loaded Steakhouse Potato Salad in an airtight container in the refrigerator for up to 2-3 days.
- Preparation Ahead: You can prepare this salad up to 2 days in advance, chilling it thoroughly before serving. This allows the flavors to fully meld, often making it taste even better on the second day.
- Reheating: Potato salad is not typically reheated. It is meant to be served cold or at room temperature.
FAQ
Can I make this potato salad ahead of time?
Absolutely! This potato salad actually benefits from being made ahead. Prepare it up to 2 days in advance and store it covered in the refrigerator. The flavors will deepen and meld beautifully.
What type of potatoes are best for potato salad?
Yukon Gold potatoes are highly recommended for this recipe due to their creamy texture and tendency to hold their shape well after cooking. Waxy potatoes like red potatoes or new potatoes also work well. Avoid starchy russet potatoes, as they can become mealy and fall apart easily.
How do I prevent my potato salad from being watery?
The key is to thoroughly drain and steam-dry your cooked potatoes. After draining, let them sit in the colander for a few minutes. The residual heat will help evaporate any surface moisture, ensuring a creamy, not watery, dressing.
Can I add other herbs to the potato salad?
Yes, feel free to experiment with other fresh herbs. Fresh dill or parsley would be excellent additions, complementing the existing flavors beautifully. A mix of chives and dill is particularly good.
With its rich flavors, satisfying textures, and gourmet flair, The Ultimate Loaded Steakhouse Potato Salad Recipe is ready to become a staple in your culinary repertoire. It’s a testament to the fact that a side dish can be just as exciting and memorable as the main course. So, gather your ingredients, follow these simple steps, and prepare to elevate your next meal. For more delightful side dishes that are perfect for any festive occasion, explore our Christmas Salad Recipe and discover more ways to make every meal special.
The Ultimate Loaded Steakhouse Potato Salad
Elevate your side dish game with this incredibly rich and creamy Steakhouse Potato Salad. Inspired by your favorite upscale restaurant, this recipe takes classic potato salad to a whole new level of indulgence. Featuring tender Yukon Gold potatoes, crisp beef turkey bacon, fresh chives, and a tangy, herby dressing, it’s a side that truly steals the show. Perfect for barbecues, potlucks, or as a hearty accompaniment to grilled beef, it’s a guaranteed crowd-pleaser that brings gourmet flavor to any table. Prepare for rave reviews!
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 2.5 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt, plus more for boiling
- 1/2 cup mayonnaise
- 1/4 cup sour cream (or plain Greek yogurt for lighter option)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon black pepper
- 4 slices beef turkey bacon, cooked crispy and crumbled
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh chives
- 2 hard-boiled eggs, chopped (optional, for extra richness)
Instructions
- Place the cubed potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 10-15 minutes. Be careful not to overcook them.
- While potatoes are cooking, prepare the beef turkey bacon. Cook beef turkey bacon slices in a skillet over medium heat until crispy. Drain on paper towels and once cooled, crumble into small pieces.
- In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and well combined. This is your creamy dressing.
- Drain the cooked potatoes thoroughly and let them steam dry in the colander for a few minutes. This helps prevent a watery potato salad.
- Gently add the warm potatoes to the bowl with the dressing. Add the crumbled beef turkey bacon, chopped red onion, chopped chives, and chopped hard-boiled eggs (if using). Fold everything together carefully until the potatoes are evenly coated, trying not to mash them too much.
- Taste and adjust seasoning if needed, adding more salt, pepper, or a splash more vinegar for tang. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and chill properly.
- Before serving, give the potato salad a gentle stir. Garnish with extra fresh chives or a sprinkle of beef turkey bacon crumbles for presentation.
Notes
For an even deeper flavor, try roasting the potatoes instead of boiling. Toss them with a little olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and slightly caramelized. You can also add a pinch of smoked paprika to the dressing for a subtle smoky note. To make it ahead, prepare the salad up to 2 days in advance, chilling it thoroughly before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg