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A close-up, overhead view of a bowl of creamy steakhouse potato salad. Large chunks of golden, skin-on potatoes are coated in a rich white dressing and generously topped with crispy pieces of bacon, fresh chopped parsley, and cracked black pepper.

Creamy Steakhouse Potato Salad

A rich and creamy side dish loaded with crispy bacon, sharp cheddar, and green onions. This salad mimics the flavors of a loaded baked potato with a tangy sour cream dressing.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 g
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, chopped Skin on
  • 8 slices thick-cut bacon, fried and crumbled Crispy
  • 1 cup sharp cheddar cheese, shredded Grate yourself
  • ½ cup sour cream Full fat
  • ½ cup mayonnaise Real mayo
  • 4 green onions, sliced Garnish
  • 1 teaspoon garlic powder Savory
  • 1 teaspoon smoked paprika Optional
  • 1 tablespoon Dijon mustard Tangy

Equipment

  • 1 Large pot For potatoes
  • 1 Skillet For bacon
  • 1 Mixing bowl For salad
  • 1 Colander For draining
  • 1 Spatula For folding

Method
 

  1. Boil potatoes in salted water until tender; drain well.
  2. Crisp the bacon and chop; shred the cheese.
  3. Whisk sour cream, mayo, and spices until smooth.
  4. Combine potatoes, dressing, bacon, and cheese gently.

Notes

Chill for at least one hour before serving to allow flavors to meld; add a splash of pickle juice if the dressing becomes too thick.