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High Protein Steakhouse Potato Salad

High Protein Steakhouse Potato Salad - recipe card
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This isn’t your average picnic potato salad. It features roasted red potatoes tossed in a creamy, tangy dressing made with Greek yogurt and a touch of mayonnaise, then loaded with seared steak strips, sharp cheddar, and crispy bacon for a protein-packed punch. The combination of warm potatoes, cool dressing, and savory mix-ins creates a rich, hearty side dish that can easily stand alone as a main course.

Ingredients

Scale
  • 2 lb (900g) red potatoes, scrubbed and cut into 1-inch cubes
  • 3 tbsp (45 ml) olive oil, divided
  • 1 tsp kosher salt, plus more for seasoning
  • 1/2 tsp ground black pepper, plus more for seasoning
  • 1 lb (450g) sirloin steak (or flank steak), trimmed of excess fat
  • 4 slices bacon (about 4 oz / 113g), cut into 1/2-inch pieces
  • 1/2 cup (120g) full-fat Greek yogurt
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (15 ml) Dijon mustard
  • 1 tbsp (15 ml) red wine vinegar
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 cup (60g) diced celery (about 2 stalks)
  • 1/4 cup (40g) finely diced red onion
  • 4 oz (113g) sharp cheddar cheese, cut into 1/4-inch cubes (about 1 cup)
  • 2 tbsp (8g) fresh chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup. In a large bowl, toss the cubed red potatoes with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Spread the potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded; overcrowding will cause them to steam rather than roast. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and fork-tender. Set aside to cool slightly while you prepare the other components.
  3. While the potatoes roast, pat the sirloin steak dry with paper towels. Season both sides generously with kosher salt and black pepper. Heat a large cast-iron skillet over medium-high heat until it begins to smoke slightly. Add the remaining 1 tablespoon of olive oil, swirling to coat the pan.
  4. Carefully place the steak in the hot skillet. Sear without moving for 3-4 minutes until a deep brown crust forms. Flip the steak and cook for another 3-4 minutes for medium-rare, or until it reaches an internal temperature of 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Use an instant-read thermometer to check doneness.
  5. Transfer the steak to a cutting board and let it rest for at least 10 minutes. Resting allows the juices to redistribute, keeping the meat moist and tender. While the steak rests, cook the bacon in the same skillet over medium heat, stirring occasionally, until crisp and browned, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
  6. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, red wine vinegar, garlic powder, and onion powder. Season with a pinch of salt and pepper. This dressing will be tangy, creamy, and thick—perfect for coating the warm potatoes.
  7. Once the steak has rested, slice it thinly against the grain into bite-sized strips. The grain is the direction of the muscle fibers; slicing against it shortens the fibers, ensuring each bite is tender.
  8. In a large mixing bowl, combine the roasted potatoes (they should still be slightly warm), the sliced steak, crispy bacon, diced celery, red onion, and cheddar cheese cubes. Gently fold the ingredients together, being careful not to break up the potatoes.
  9. Pour the dressing over the salad and toss gently until everything is well coated. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed. The salad should have a bold, tangy, and savory flavor.
  10. Let the salad stand at room temperature for 10 minutes to allow the flavors to meld. Garnish with fresh chopped chives. Serve warm, or cover and refrigerate to serve chilled. This salad is delicious both ways.

Notes

Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight. Freezing: This dish does not freeze well due to the creamy dressing and potatoes; it will become watery and grainy. Reheating: For warm service, reheat individual portions in the microwave on medium power for 1-2 minutes, or in a skillet over medium heat for 5-7 minutes. If reheating, you may want to add a splash of milk or extra Greek yogurt to refresh the creamy texture. For cold service, simply remove from the fridge and let sit for 10 minutes before serving.

Nutrition

Keywords: steakhouse potato salad, high protein potato salad, grilled steak potato salad, steak salad, high protein side dish, roasted potato salad, Greek yogurt potato salad, bacon cheddar potato salad, beef potato salad, main course salad

Find it online: https://thehighproteinrecipes.com/high-protein-steakhouse-potato-salad-recipe/