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Steakhouse Potato Salad

Steakhouse potato salad with chunky Yukon Gold cubes coated in a thick horseradish-sour cream dressing. Loaded with crispy bacon, cheddar cubes, and fresh chives for a bold, restaurant-style loaded potato salad bite.
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Prep Time 20 minutes
Cook Time 25 minutes
chilling 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon Gold potatoes Cubed for chunky texture.
Toppings
  • 8 bacon Cook until crispy, then crumble; reserve some for topping.
  • 1.5 cup sharp cheddar cheese Cubed; fold most into salad and keep some for balance if desired.
  • 0.25 cup fresh chives Chopped; use most in the salad and save some for topping.
Steakhouse dressing
  • 1 cup sour cream Full-fat recommended for a thick dressing.
  • 0.5 cup mayonnaise
  • 2 tbsp prepared horseradish
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.1 salt To taste.
  • 0.1 cracked black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a large pot of well-salted water to a boil, then add the cubed Yukon Gold potatoes and boil for 12-15 minutes until fork-tender.
  2. Drain the potatoes and spread them out on a sheet pan to cool completely before mixing.
Make the steakhouse dressing
  1. Whisk sour cream, mayonnaise, prepared horseradish, apple cider vinegar, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and cracked black pepper until smooth.
Assemble and chill
  1. In a large bowl, combine cooled potatoes with crumbled bacon, cheddar cubes, and most of the chives.
  2. Pour the dressing over the potato mixture and fold gently to coat without breaking the pieces.
  3. Taste and adjust horseradish, vinegar, and salt as needed, then fold once more if you change the seasoning.
  4. Refrigerate for 1 hour.
  5. Before serving, top with the reserved bacon, remaining chives, and extra cracked black pepper.

Notes

For best texture, keep the potatoes fully cool before dressing so the sour cream mixture stays thick and clings without turning runny. Store covered in the refrigerator for up to 4 days. Freezing is not recommended. For a lighter option, swap in low-fat sour cream and a light mayonnaise (expect a slightly thinner dressing).