This steakhouse potato salad recipe is scrumptious, smoky, cheesy and heel kicking delicious! No joke! Above-all, you’ll be tickled to serve it at any cookout, potluck, church dinner or just in a bowl for yourself in front of the TV!
Loaded Baked Potato Salad
Like a loaded baked potato salad, steakhouse potato salad ticks all the boxes for everything you ever wanted in a potato salad!
It’s creamy, filling, flavorful and loaded with all of your potato favorites!
Basically, friends said, “OH MY GOD! I don’t even like potato salad and I love this!” “How did you do this?” “Can I have the recipe?”
Honestly, that’s exactly what you want to hear about any dish you prepare, right? Exactly!
Learn how to boil potatoes, in this post and the video ready for you too!
Here’s What You’ll Need For Steakhouse Potato Salad
Here is all the things you love in a loaded baked potato at the steak house!
- Red or Yellow Gold potatoes
- Sour Cream
- Green Onions
- Spices and a few other potato salad type ingredients!
Here’s How You Do It
A few simple steps and you’ve got the whole thing licked!
- Boil the Potatoes
- Assemble the ingredients
- Mix it all together.
- Let it rest in the fridge
You won’t need any special equipment for loaded baked potato salad, but it helps to have a nice mixing bowl. Here’s my favorites.
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Tips and Tricks for Perfect Steakhouse Potato Salad
- Cook the potatoes until a fork pierces the flesh of the potato easily. Don’t cook the potatoes to death, that waterlogs the potato and makes it too mushy to taste good. You want for your teeth to have something to do here.
- Cut the potatoes up into bite sized pieces that are about the size of a quarter.
- Leave the skin on the potatoes because red potatoes and yellow gold potato skins are thin and easy to eat. It adds some lovely color to your potato salad!
- You may want to grate your own cheese for this recipe. Store bought grated cheese is treated with a flour like coating that keeps it in the shred form. It melts in the mouth easier if you have cheese you’ve grated yourself.
- Feel free to increase or decrease any of the spices.
- If you taste this as soon as you make it, you are are going to say, “that’s too much cider vinegar”. You have to give it time to meld. Let the flavors get married to one another as the recipe says. You won’t be sorry that way.
- Do NOT use imitation bacon bits for this recipe. Just don’t do it. Use real bacon pieces. Fry them yourself if you can.
- No joke, you are going to read this recipe and think, “Sugar”??? The answer is YES! Sugar! It’s the secret ingredient. Be sure to add the sugar.
Frequently Asked Questions (FAQ’s) about Loaded Baked Potato Salad
This potato salad will last for 5 days if you keep it covered in the refrigerator.
You can not freeze this potato salad. It has mayo in it and is yucky when it thaws.
- Potatoes – You can use any type of potato you prefer with this recipe, however, if you use Russets or a similar potato, you will need to peel it first. Do not peel Yellow Gold and Red potatoes because the skin is so soft.
- Kosher Salt – Using Table Salt? Use ½ the amount. Use Himalayan or other types of larger chunk salt in a 1:1 ratio.
- Cider Vinegar – Can substitute a red wine vinegar without problem.
- Mayonnaise– Use a high quality mayo. We prefer Dukes for this recipe but Hellmans, Blue Plate or Aldi Brand will work.
- Sour Cream – Plain Greek Yogurt is a suitable substitute.
- Bacon – It’s best to use real bacon but bacon bits will work if that is all you have.
- Green Onions – Can substitute with chives and chopped sweet onions.
We love this loaded baked potato salad served with boiled eggs on top! Of course, it’s perfect with hot dogs, cheeseburgers, chips and all the extras!
Watch Us Make This
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Steakhouse Potato Salad
- 4 lbs Red Potatoes Skin on, Quartered so that all pieces are about the same size.
- ¼ Cup Kosher Salt plus 1 tsp
- 2 Tbs Olive Oil
- 3 Tbs Cider Vinegar
- 1 Cup Dukes Mayonnaise
- ¾ Cup Sour Cream or Greek Yogurt
- 1 Tsp Ground Black Pepper
- 1 lb Bacon Fried Crispy and chopped
- 1 bunch green onions about 8 Green onions, chopped
- 2 Cups Sharp Shredded Cheddar Cheese
- ¼ Tsp Cayenne Pepper
- ⅓ Cup Granulated White Sugar
- In a 6 quart stock pot, fill ⅔ with water and set to boil on high.
- Quarter the red potatoes and cut any larger potatoes so that the pieces are all about the same size (a little larger than bite size). Set aside.
- When water is boiling, add ¼ Cup of Kosher salt to the water and then add the potatoes to the water very carefully. Boil potatoes until a fork can pierce the potato easily. Drain into a colander in the sink. Allow to sit until room temperature and then place into a large bowl.
- Using a potato masher, mash the potatoes gently until most are about bite size pieces. It is ok if some are larger and some much smaller. When you are satisfied with the consistency of the potatoes, begin to add the other ingredients.
- Add Olive oil, vinegar, mayo, sour cream, pepper, bacon pieces, green onions, cheese, cayenne and sugar all at once. Then, using a large spatula or spoon begin to gently mix until everything is mixed throughout.
- Cover the bowl with plastic wrap or aluminum foil and place into the refrigerator overnight or at least for a few hours to allow the flavors to meld.
- Serve Cold
- You do not need to remove the skin of the potatoes because it is thin and tasty and adds some color to your dish.
- This recipe calls for kosher salt. If you are using table salt, use half of what the recipe indicates.
- You don’t want to completely break up your potatoes when mixing so do so gently.
- Always keep potato salad covered in the fridge because it will pick up off flavors in the fridge if there are any.
Kosher Salt – Table Salt can be used if you use ½. Himalayan or other types of larger chunk salt can be used at a 1:1 ratio.
Cider Vinegar – Can substitute a red wine vinegar without problem.
Mayonnaise- Use a high quality mayo. We prefer Dukes for this recipe but Hellmans, Blue Plate or Aldi Brand will work.
Sour Cream – Plain Greek Yogurt is a suitable substitute.
Bacon – It’s best to use real bacon but bacon bits will work if that is all you have.
Green Onions – Can substitute with chives and chopped sweet onions.
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