Loaded Steakhouse Potato Salad.

Happy Boxing Day! It is Friday, December 26, 2025. Here in Agadir, the midday sun is likely warming the coast, and while many are focusing on light leftovers, a “Steakhouse Style” potato salad is the perfect hearty companion for any grilled meats or roasted leftovers you might be finishing today.

Unlike the yellow, mustard-heavy “picnic” salads, a true steakhouse potato salad is defined by its bold textures and rich, creamy base. It’s essentially a loaded baked potato transformed into a chilled side dish—chunky, smoky, and packed with fresh herbs.

What Makes it “Steakhouse” Style?

The difference lies in the ingredients and the preparation. We aim for a “luxury” profile rather than a standard deli side.

Feature	Picnic Potato Salad	Steakhouse Potato Salad
Potato Type	Russet (often mushy)	Red or Yukon Gold (holds shape)
Dressing	Mustard & Mayo	Sour Cream, Mayo & Vinegar
Key Flavor	Sweet Relish	Bacon, Chives & Hard-Boiled Eggs
Texture	Soft/Mashed	Chunky & Crisp

Exporter vers Sheets

Ingredients

The Foundation

3 lbs Yukon Gold or Red Potatoes: Cubed into 1-inch pieces (Peeling is optional; the skin adds great color and nutrients).
1 tbsp Salt: For the boiling water.
2 tbsp Apple Cider Vinegar: To be tossed with the potatoes while they are hot.

The Bold Mix-ins

6-8 slices Thick-Cut Bacon: Cooked until very crispy and crumbled.
4 Hard-Boiled Eggs: Roughly chopped.
1/2 cup Red Onion: Finely diced.
1/2 cup Celery: Finely diced for that essential crunch.
1/4 cup Fresh Chives: Snipped.

The “Loaded” Dressing

1 cup High-Quality Mayonnaise.
1/2 cup Sour Cream: (Adds the signature tang).
1 tbsp Dijon Mustard.
1 tsp Garlic Powder.
1/2 tsp Smoked Paprika.
Salt and Fresh Cracked Black Pepper: To taste.

Instructions: The Secret to Depth

1. The Perfect Boil

Place your cubed potatoes in a large pot of cold, salted water. Bring to a boil, then reduce to a simmer.

Cook for 8–12 minutes.
The Test: You want them tender enough for a fork to pierce easily, but they should not be “falling apart.” If they are mushy, the salad becomes a mash.

2. The Vinegar Soak (The Pro Secret)

Drain the potatoes. While they are still steaming hot, drizzle the 2 tablespoons of apple cider vinegar over them and toss gently.

Why? Hot potatoes absorb liquid like a sponge. The vinegar seasons the potato all the way to the center, preventing a “bland” potato bite later. Let them cool to room temperature.

3. Build the Dressing

In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Taste it—it should be slightly “over-seasoned” because the potatoes will mellow the flavor out.

4. The Assembly

In a large bowl, combine the cooled potatoes, chopped eggs, red onion, celery, and chives. Pour the dressing over the top and fold gently with a large spatula.

5. The “Crunch” Finish

Wait to add the crispy bacon until just before serving if you want it to stay crunchy. If you prefer it to be a bit softer and integrated, fold it in now.

Texture & Flavor Notes

This salad is a symphony of textures. You have the creamy, buttery yield of the Yukon Gold potatoes, the crisp snap of the celery and red onion, and the salty crunch of the bacon. The sour cream in the dressing provides a cooling, tangy finish that balances the smoky paprika and the richness of the hard-boiled eggs.

Tips for Success

Start with Cold Water: Always start potatoes in cold water so the outside doesn’t overcook before the inside is done.
Chill Time: This salad must rest. Give it at least 2 hours in the fridge before serving. This allows the starches in the potatoes to meld with the fats in the dressing, creating a cohesive, “bound” salad.
Moisture Control: If the salad looks a little “dry” after chilling, stir in a tablespoon of milk or a little extra sour cream right before serving to loosen it up.

FAQ

Can I use Russet potatoes? You can, but be very careful. Russets are starchy and tend to crumble. If using them, peel them and undercook them slightly so they maintain their cube shape.

How long does it keep? Because it contains mayo, sour cream, and eggs, it should be kept refrigerated and used within 3–4 days. It does not freeze well.

Can I make it lighter? You can substitute the sour cream for Plain Greek Yogurt, but you will lose a bit of that “steakhouse” indulgence.

A Hearty Boxing Day Side

As you enjoy the afternoon here in Agadir, let this potato salad be the bridge between your holiday feasts and your casual weekend. It’s a classic for a reason—filling, flavorful, and incredibly satisfying.

Would you like me to find a recipe for a “Garlic-Herb Rubbed Tri-Tip” or a “Blue Cheese Steak Crust” to serve alongside this potato salad?