Salads
Aldi Steakhouse-style potato salad delivers the same creamy, herb-packed flavor you love—without the mayo overload. I've recreated their signature version after years of testing, and the secret lies in a tangy buttermilk dressing that keeps it rich yet balanced.
The key ingredients—crisp celery, sweet red onions, and tangy dill pickles—transform simple potatoes into something restaurant-worthy.
What makes this potato salad special is the texture contrast: tender, warm potatoes hold their shape while crisp vegetables add bite. The dressing, made with buttermilk, sour cream, and a touch of Dijon, creates that signature creamy texture without being heavy.
I've included a step where you let the dressing sit on the potatoes for 15 minutes—this is where all the flavors meld together perfectly.
By the time you're done mixing, you'll have a potato salad that's creamy yet light, packed with fresh herbs and bright flavors. The dressing clings beautifully to each potato, and the celery and onions add just the right amount of crunch.
This is the kind of potato salad that disappears quickly at picnics, barbecues, or family gatherings.
Serve it alongside grilled steaks, burgers, or as a standalone dish for lunch. The recipe scales easily, so you can make a big batch for gatherings or keep a smaller version on hand for weeknight dinners. Here's everything you need to recreate this restaurant-quality potato salad at home.
Ingredients for aldi steakhouse potato salad
Six ingredients make this creamy, herb-packed potato salad shine without mayo overload.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Medium size, boiled in skins |
| Buttermilk 🥛 | 1 cup | Full-fat for best creaminess |
| Sour Cream 🧀 | ½ cup | Full-fat preferred |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Celery Stalks 🧅 | 2 whole | Fresh, crisp, finely diced |
| Red Onion 🧅 | ¼ cup | Thinly sliced, bright color |
| Dill Pickle 🥒 | ½ cup | Chopped, tangy flavor |
| Fresh Dill 🌿 | ¼ cup | Chopped, vibrant green |
| Fresh Parsley 🌿 | 0.15 cup | Chopped, mild brightness |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| White Vinegar 💧 | 1 tbsp | For dressing balance |
| Vegetable Oil 🫒 | ½ tbsp | Light, neutral flavor |
The potatoes are the foundation—Yukon Golds stay creamy when boiled in their skins, and medium size ensures even cooking. Aldi's store brand works perfectly here, but any organic or heirloom variety adds extra richness. For the dressing, full-fat buttermilk and sour cream are non-negotiable—they create that signature velvety texture without heaviness. Grab the Dijon mustard from the international aisle if you want that extra depth, but regular works too. Fresh herbs are key: Dill and parsley from the grocery store's produce section (not the sad plastic containers) will give you that bright, restaurant-quality flavor. If you're prepping ahead, boil the potatoes first and store them in the fridge for up to 3 days before assembling.
No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice, let it sit for 5 minutes. Short on sour cream? Greek yogurt at half the amount works in a pinch. The Dijon mustard can be swapped for regular yellow mustard, but you'll lose that subtle complexity. No fresh dill? Dried dill at one-third the amount gets you close, but it won't be the same. The celery and red onion should be crisp—if they're limp, soak them in ice water for 10 minutes to revive. For extra tang, add 1 extra tbsp of vinegar or a splash of pickle juice. The vegetables can be prepped ahead and stored in the fridge for 4-5 days, but the dressing should always go on right before serving to keep everything fresh.
This salad tastes even better the next day as the flavors meld—make a big batch for gatherings. Store leftovers in an airtight container in the fridge for up to 5 days. The dressing separates slightly after mixing, but just stir it up before serving. For picnics, pack the potatoes and dressing separately, then toss right before eating. The herbs will wilt if left in the sun, so keep them in the shade. If you're serving with steak, double the recipe—it disappears fast!
Why You'll Love This Recipe
- No Chopping Hassle: I swear by this version because the celery gets roughly chopped—no fussy dicing. The buttermilk and sour cream blend so smoothly, you’ll wonder why you ever boiled potatoes for anything else.
- Creamy Yet Crispy Magic: That buttermilk tang cuts through the richness of the sour cream, while the Dijon mustard adds just enough bite. The Yukon Golds stay firm and fluffy—no one will guess it’s a 20-minute recipe.
- Picnic to Potluck Star: Honestly, this is my go-to for summer cookouts or holiday dinners. It holds up in heat, pairs perfectly with grilled steak (obviously), and even my picky uncle asks for seconds.
- Leftovers That Don’t Suck: Between us, most potato salad gets sad after day two. Not this one—the buttermilk keeps it fresh for at least four days. Plus, it’s cheap to make: a big bowl costs me less than takeout for two.
Step-by-step instructions for steakhouse-style potato salad
Here's how to make a rich, herby potato salad that's creamy without mayo.
Boil the Potatoes Until Fork-Tender
Place the 2.5 lb Yukon Gold Potatoes (still in their skins) in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 15-20 minutes until a knife slides in easily.
Drain the potatoes immediately and let them cool for 5 minutes before peeling. I like to run them under cold water first to help with peeling, then gently rub off the skins with my fingers. The potatoes should be warm but not hot when you handle them—this makes peeling much easier and prevents steam burns.
Make the Herb Dressing
In a medium bowl, whisk together the 1 cup Buttermilk, 0.5 cup Sour Cream, 1 tbsp Dijon Mustard, 1 tbsp White Vinegar, 0.5 tsp Black Pepper, and 0.5 tbsp Vegetable Oil. This dressing is the heart of the salad, so make sure it's smooth and fully combined. The vinegar brightens the flavors while the mustard adds that signature tang.
Next, finely dice the 2 whole Celery Stalks (about ½ cup) and thinly slice the 0.25 cup Red Onion. Chop the 0.5 cup Dill Pickle into small pieces and finely mince the 0.25 cup Fresh Dill and 0.15 cup Fresh Parsley. Set these aside—they'll add texture and freshness to the salad.
Combine Potatoes and Dressing
Add the peeled, warm potatoes to the dressing bowl and gently fold everything together with a wooden spoon. You want to coat each potato evenly without mashing them. If the salad looks too thick after mixing, add 1-2 tablespoons of cold water to loosen it slightly. The dressing should cling to the potatoes but still feel light.
Here's the thing—don't overmix. You're aiming for a creamy texture, not a smooth puree. A few small lumps are actually better for that classic steakhouse-style texture. Taste and adjust seasoning if needed, adding more salt or vinegar as necessary.
Fold in Fresh Herbs and Pickles
Gently fold in the diced celery, red onion, chopped dill pickle, fresh dill, and parsley. These ingredients add layers of flavor and texture that make this salad stand out. The celery stays crisp, the onion adds a subtle bite, and the pickles bring that tangy brightness that cuts through the richness.
Let the salad sit at room temperature for 10-15 minutes before serving. This resting time allows the flavors to meld together beautifully. If you're making it ahead, cover and refrigerate for up to 24 hours—the flavors actually improve over time.
Chill and Serve
Transfer the potato salad to a serving bowl and refrigerate for at least 1 hour before serving. Chilling allows the flavors to fully develop and the potatoes to absorb all that creamy goodness. When ready to serve, give it one final stir to distribute everything evenly.
This potato salad is perfect for summer picnics, BBQs, or as a side for grilled steak. The herby notes complement the richness of the sour cream and buttermilk base, while the pickles add just the right amount of tang. Serve it warm or cold—it's delicious either way!
Pro Tips For Making Aldi Steakhouse Potato Salad
- Boil Potatoes Until Tender: Boil Yukon Golds in salted water until you can pierce them with a fork—no need to mash them to death. Overcooking turns them gluey, and this recipe relies on texture, not mush.
- Dice Celery Small: Cut celery into ¼-inch cubes, not thick sticks. The recipe’s creamy dressing needs small pieces to blend evenly, or you’ll end up with crunchy surprises.
- Mix Dressing Last: Wait until the potatoes are just cooled before folding in the buttermilk-sour cream mix. Hot potatoes thin the dressing too much, leaving you with a watery mess.
- Add Dijon Gradually: Start with half the mustard called for, then taste. The recipe’s tang can overpower if you dump it all in—especially if you’re using sharp Dijon. Adjust to taste.
Serving suggestions for this aldi steakhouse potato salad
Picnic Perfection
Pack this potato salad in a large, airtight container with a tight-fitting lid for picnics—it keeps beautifully for up to 4 hours in a cooler. I like to pack the potatoes and dressing separately, then toss them together right before serving to maintain that crisp celery texture.
Bring a small bowl of extra dill pickles on the side for anyone who wants more tang. 🧺
BBQ Side Dish
This potato salad pairs perfectly with grilled meats like steak, burgers, or pulled pork. I recommend serving it slightly warm (straight from the fridge) so the flavors pop against the smoky, charred notes of grilled food.
For extra flair, sprinkle with crispy fried onions just before serving—it adds a satisfying crunch that everyone loves. 🔥
Holiday Potluck Star
Double or triple the recipe for holiday gatherings—it’s always a crowd-pleaser. Serve it in a large glass bowl (like a Pyrex dish) for easy transport and presentation. Garnish with extra fresh dill and parsley for a pop of color that makes it look as good as it tastes.
Guests will ask for the recipe every year! 🎄
Lunchbox Upgrade
For a lunchbox twist, portion the salad into mason jars with the dressing at the bottom. Layer the potatoes, celery, and onions on top, then seal tightly.
When ready to eat, shake it up—this keeps everything fresh and prevents sogginess. Add a side of crusty bread or chips for a complete meal. 🥪
Steakhouse Plating
For a restaurant-worthy presentation, serve the potato salad in a wide, shallow bowl (like a ceramic farmhouse dish) alongside grilled steak. Garnish with a few dill pickle slices on top and a sprinkle of fresh parsley for that final touch.
The creamy texture contrasts beautifully with the rich, savory flavors of steak. 🍽️
Make-Ahead Magic
This salad tastes even better the next day, so make it ahead for effortless entertaining. Store it in the fridge for up to 3 days in an airtight container, and it’ll still be fresh and creamy.
Just give it a good stir before serving, and you’re good to go. Perfect for busy weeknights or last-minute gatherings! ⏰
Nutrition facts
Frequently asked questions
Can I make this potato salad without buttermilk?
Mix 1 cup milk with 1 tbsp lemon juice and let it sit for 5 minutes to curdle—this mimics buttermilk perfectly. The salad will still be creamy, though the texture might be slightly lighter. For extra tang, add an extra ½ tsp Dijon mustard to compensate.
Why does my potato salad get watery after sitting?
This happens when potatoes release too much starch. To fix it, use Yukon Gold potatoes (they hold shape better) and boil them in salted water until just fork-tender. After draining, let them cool completely before adding dressing. If it's already watery, drain excess liquid or add 1 tbsp cornstarch mixed with cold water to thicken.
What's the secret to getting crisp celery in potato salad?
Freshness is key—use celery with bright green stalks and no brown spots. Cut it just before adding to the salad (not hours ahead) and store it in the fridge until ready to mix. For extra crunch, soak diced celery in ice water for 10 minutes before adding to the salad. Also, avoid overmixing after adding celery to preserve its texture.
Can I make this potato salad ahead of time?
Yes! This salad tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, and the potatoes absorb all the creamy goodness. Just give it a good stir before serving to redistribute the herbs and pickles.
How do I make this potato salad spicier?
Add ½ tsp smoked paprika or ¼ tsp cayenne pepper to the dressing for heat. For a smoky kick, swap ½ cup of the sour cream for ½ cup Greek yogurt> and add ½ tsp chipotle powder. You can also serve it with hot sauce on the side for customizable spice levels.