Go Back
A creamy bowl of {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} garnished with fresh dill and chives.

Steakhouse Loaded Potato Salad

Elevate your side dish game with this Steakhouse Loaded Potato Salad, featuring crispy roasted potatoes, smoky bacon, fresh chives, and a tangy, creamy dressing. It's the perfect companion to any grilled meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 2.5 lbs Yukon Gold potatoes scrubbed and cut into 1-inch cubes
  • 2 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Bacon & Vegetables
  • 8 slices Thick-cut bacon diced
  • 1/2 cup Red onion finely diced
  • 1 stalk Celery finely diced
  • 1/4 cup Fresh chives finely chopped, plus extra for garnish
For the Creamy Dressing
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour cream or Greek yogurt
  • 2 tbsp Dijon mustard
  • 1 tbsp Apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste

Equipment

  • Large Pot
  • Baking Sheet
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Skillet

Method
 

Prepare the Potatoes
  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the cubed potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the potatoes are tender on the inside and slightly crispy and golden brown on the outside. Set aside to cool slightly.
Cook the Bacon
  1. While the potatoes are roasting, cook the diced bacon in a large skillet over medium heat until crispy. This typically takes 8-10 minutes. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess grease. Reserve 1 tablespoon of bacon fat if desired for extra flavor in the dressing, or discard.
Make the Dressing
  1. In a small mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Taste and adjust seasonings as needed. If using, whisk in the reserved tablespoon of bacon fat.
Assemble the Potato Salad
  1. In a large mixing bowl, combine the slightly cooled roasted potatoes, crispy bacon, diced red onion, diced celery, and chopped fresh chives.
  2. Pour the creamy dressing over the potato mixture. Gently fold everything together until the potatoes and other ingredients are evenly coated with the dressing. Be careful not to mash the potatoes.
  3. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-4 hours.
  4. Before serving, give the potato salad another gentle stir. Garnish with extra fresh chives if desired.

Notes

For a richer flavor, you can add 1/4 cup shredded sharp cheddar cheese or crumbled blue cheese along with the bacon. This potato salad is best served chilled and can be stored in an airtight container in the refrigerator for up to 3-4 days.