Steakhouse Potato Salad is a deliciously hearty twist on the classic potato salad, bringing in flavors that are often found at your favorite steakhouse. This salad is creamy, tangy, and packed with bold flavors like smoky beef, sharp cheddar cheese, and green onions. It’s the perfect side dish to pair with steaks, burgers, or grilled meats, offering a satisfying balance of flavors and textures.

Why You’ll Love This Recipe

If you’re a fan of classic potato salad, this Steakhouse Potato Salad is sure to become a new favorite. The creamy dressing pairs perfectly with the smoky beef and sharp cheese, creating a savory and flavorful salad that’s both comforting and satisfying. It’s easy to make, and the combination of textures – creamy potatoes, crispy beef, crunchy onions, and melty cheese – takes this dish to the next level. Whether you’re serving it for a barbecue, a family dinner, or alongside a juicy steak, this potato salad is guaranteed to be a crowd-pleaser.

Steakhouse Potato Salad

Ingredients

2 lbs baby potatoes or russet potatoes, peeled and cut into bite-sized pieces
6 slices beef, cooked and crumbled
1/2 cup sharp cheddar cheese, shredded
1/4 cup green onions, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Salt and pepper, to taste
Paprika, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool slightly.
Prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and well-combined.
Combine the salad: In a large mixing bowl, toss the cooked potatoes with the dressing until evenly coated. Add in the crumbled beef, shredded cheddar cheese, and chopped green onions. Gently stir to combine.
Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. This will also allow the salad to firm up and become more flavorful.
Serve: Before serving, give the salad a gentle stir. Garnish with a sprinkle of paprika or extra green onions, if desired.

Servings and timing

Servings: 6-8
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 1 hour 30 minutes (including chilling time)

Variations

Add pickles: For an extra tangy twist, mix in some chopped dill pickles or pickle relish to the potato salad.
Add herbs: Fresh herbs like parsley, chives, or dill can be stirred in for added freshness.
Spicy version: Add a bit of chopped jalapeños or a dash of hot sauce to give the potato salad some heat.
Vegetarian version: Skip the beef for a vegetarian version. You can use smoked paprika to mimic some of the smoky flavor from the beef.
Add hard-boiled eggs: For extra protein and creaminess, add chopped hard-boiled eggs to the salad.

Storage/reheating

Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating: Potato salad is best served cold or at room temperature, so there’s no need to reheat it. If you prefer it slightly warmer, you can take it out of the fridge about 30 minutes before serving.

FAQs

1. Can I use a different type of potato?

Yes, you can use any type of potato, but waxy potatoes like baby potatoes or red potatoes hold up better and stay firmer in the salad.

2. Can I make this potato salad in advance?

Yes, this salad actually tastes better after sitting in the fridge for a few hours, as the flavors have time to meld. You can prepare it a day ahead of time.

3. Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute for sour cream and will give the potato salad a tangy flavor with a bit more protein.

4. How do I make this salad without beef?

If you’re looking for a vegetarian version, you can skip the beef and add smoked paprika or liquid smoke for a smoky flavor. You could also use crispy fried onions as a substitute.

5. Can I add other ingredients to this potato salad?

Absolutely! You can add chopped red bell pepper, celery, or even some cooked peas to add variety and crunch to the salad.

6. Can I make this salad dairy-free?

Yes, you can substitute the mayonnaise and sour cream with dairy-free versions like vegan mayo and dairy-free yogurt to make this potato salad dairy-free.

7. What kind of mustard can I use in this recipe?

Dijon mustard works best, but you can also use yellow mustard or honey mustard for a different flavor profile.

8. Can I make this potato salad without cheese?

Yes, you can skip the cheddar cheese for a lighter version of this potato salad, but the cheese does add a nice depth of flavor.

9. How do I prevent the potatoes from getting mushy?

Be sure to not overcook the potatoes. Once they’re fork-tender, drain them immediately to avoid them getting too soft. You can also let them cool slightly before mixing with the dressing.

10. Can I add more vegetables to this potato salad?

Definitely! Feel free to add vegetables like cucumbers, carrots, or bell peppers to the salad for more color and flavor.

Conclusion

Steakhouse Potato Salad is a flavorful and satisfying side dish that brings bold, smoky flavors and creamy texture to the table. The combination of crispy beef, sharp cheddar, and tangy dressing elevates the traditional potato salad, making it a perfect companion to grilled meats, steaks, or barbecues. With plenty of room for customization, this salad can be made your own by adding herbs, veggies, or even adjusting the creaminess to your liking. Whether it’s for a family gathering or a casual dinner, this potato salad will surely become a hit!

Chef MARTHA