Hey there, friend! Today, I’m so excited to share a recipe that brings all the cozy vibes—Steakhouse Potato Salad Loaded! This isn’t your run-of-the-mill potato salad; it’s a savory indulgence that feels like a hug in a bowl. Now, let me take you back to a sunny summer afternoon, grilling with family and friends. The sizzle of a juicy steak on the grill, the aroma wafting through the air, and the laughter mingling with the sounds of nature. This potato salad was always the star of our potluck spread, balancing all that rich flavor with its creamy, tangy goodness. It’s the perfect side dish to elevate any meal but can also stand alone as a hearty main course.

So, let’s dive into the delicious world of this Steakhouse Potato Salad Loaded. It’s comforting, satisfying, and oh-so-simple to make. Trust me, once you’ve tasted this, you’ll want a tub of it in your fridge all summer long!

Why You’ll Love This Recipe

• Easy to Make: Perfect for weeknight dinners or gatherings.
• Budget-Friendly: Uses simple ingredients without compromising on flavor.
• Comforting Flavors: Think of classic steakhouse tastes, all wrapped around tender potatoes.
• Customizable: Adjust to your taste with toppings and add-ins!

Ingredients

Gather these delicious ingredients to get started! You’ll need:

• 3 lbs baby potatoes, halved or quartered (the more bite-sized, the better!)
• 1 cup sour cream
• 1/2 cup mayonnaise (I love the creaminess it adds!)
• 1 tbsp Dijon mustard (for a zing!)
• 1 tsp garlic powder (fresh garlic adds a nice punch, but powdered works well too)
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 cup cooked bacon, chopped (because everything’s better with bacon)
• 1/2 cup sharp cheddar cheese, shredded
• 1/4 cup green onions, sliced (for a fresh crunch!)
• 1 tbsp fresh parsley, chopped (optional, for a pop of color)

Step-by-Step Instructions

Let’s make this glorious salad step-by-step!

1. Start by boiling the potatoes: In a large pot, bring salted water to a boil. Add your halved or quartered baby potatoes and cook until fork-tender, about 15-20 minutes. Keep an eye on them! You don’t want mushy potatoes.
2. While the potatoes are cooking, let’s whip up the dressing: In a large mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, and a generous pinch of salt and pepper. Mix well until smooth and creamy.
3. Once the potatoes are cooked, drain them and let them cool slightly. You want them to be warm but not hot when you mix in the dressing. This will help absorb all that creamy goodness!
4. Gently fold the warm potatoes into the dressing until they are well-coated. Remember, be gentle—you don’t want to mash them!
5. Now, it’s time for the fun part: adding all the goodies! Stir in the crispy bacon, sharp cheddar, and sliced green onions. If you’re feeling fancy, toss in some fresh parsley for that beautiful green touch.
6. Taste it! Adjust the seasoning with more salt, pepper, or a splash of vinegar if you like a little tang.
7. Transfer the salad to a serving bowl and pop it in the fridge for about 30 minutes before serving. This allows the flavors to meld together beautifully.

Pro Tips & Variations

Now that you have your basic recipe down, let’s sprinkle in some creativity!

• Spice it Up: Add a teaspoon of smoked paprika for a smoky flavor, or mix in some jalapeños for a kick!
• Herb It Up: Try adding dill or cilantro instead of parsley for a fresh twist.
• Swap the Cheese: Feel free to experiment with different cheeses like feta for a tangy flavor or pepper jack for a spicy kick.
• Go Veggie: For a vegetarian option, leave out the bacon or swap it for sautéed mushrooms.

Serving Suggestions

This Steakhouse Potato Salad Loaded is perfect all on its own, or you can pair it with grilled meats, burgers, or even vegetarian kebabs for a well-rounded meal. Picture this: a big bowl of this creamy potato salad next to some juicy steaks sizzling on the grill, a fresh garden salad, and a chilled glass of lemonade. It’s ideal for summer barbecues or a cozy dinner inside. If you’re feeling extra indulgent, serve it alongside some crusty bread to soak up every last creamy bite!

Storage Tips

Leftover potato salad? Yes, please! Here’s how to store it:

• Refrigerator: Store in an airtight container in the fridge for up to 3-4 days. It gets even more flavorful as it sits!
• Freezer: I wouldn’t recommend freezing this salad, as the creamy texture may change and become grainy once thawed.
• Reheating: If you want to serve it warm, gently warm it up in the microwave, but I love it best cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Absolutely! This salad is perfect for making ahead. Simply follow the recipe and store it in the fridge. Just give it a good stir before serving to bring everything back together!

What kind of potatoes work best for this recipe?

Baby potatoes are ideal because they’re tender and have a nice creamy texture. However, you can also use Yukon gold or red potatoes if that’s what you have on hand. Just be mindful of cooking times as they may vary!

How can I make this potato salad lighter?

If you want a lighter version, swap out half of the sour cream for Greek yogurt, or substitute some mayonnaise with more yogurt. You’ll still get that creamy texture but with less guilt!

Can I add other veggies to the salad?

For sure! Chopped bell peppers, celery, or even pickles can add delightful crunch and flavor. Just make sure to keep the ratios balanced so your dressing still shines through!

Conclusion

I hope you enjoy making this Steakhouse Potato Salad Loaded as much as I do! It’s a dish that brings back such joyful memories for me, and I can’t wait for you to create your own memories around it. Be sure to comment below and let me know how yours turned out, or share any fun variations you tried. Happy cooking, and may your kitchen always be filled with laughs and love!

Indulge in Loaded Steakhouse Potato Salad A MustTry Recipe

---

• Author: antaki
• Total Time: 35 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

Savor Loaded Potato Salad inspired by steakhouse flavors Try this musttry recipe for a delicious side dish thats perfect for any meal

---

Ingredients

Scale 1x2x3x

3 lbs baby potatoes, halved or quartered

1 cup sour cream

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tsp garlic powder

1 tsp onion powder

Salt and pepper, to taste

1 cup cooked bacon, chopped

1/2 cup sharp cheddar cheese, shredded

1/4 cup green onions, sliced

1 tbsp fresh parsley, chopped (optional)

---

Instructions

In a large pot, bring salted water to a boil. Add halved or quartered potatoes and cook until fork-tender, about 15-20 minutes.

In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper. Mix until smooth and creamy.

Drain the potatoes and let them cool slightly. Warm, but not hot, potatoes will absorb the dressing better.

Gently fold the warm potatoes into the dressing until coated.

Stir in the chopped bacon, cheddar cheese, and sliced green onions. Optionally add fresh parsley.

Taste and adjust seasoning with more salt, pepper, or a splash of vinegar.

Transfer to a serving bowl and refrigerate for 30 minutes before serving.

• Prep Time: 15 minutes
• minutes: 30
• Cook Time: 20 minutes
• Category: Side Dish
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350 calories
• Sugar: 2 grams
• Fat: 25 grams
• Saturated Fat: 25 grams
• Carbohydrates: 30 grams
• Fiber: 3 grams
• Protein: 9 grams

Keywords: potato salad, steakhouse potato salad, summer recipes, side dish, comfort food