Steakhouse Potato Salad Recipe
Introduction
Steakhouse Potato Salad is a creamy, flavorful side dish that pairs perfectly with grilled meats and summer barbecues. This classic recipe combines tender baby potatoes with a tangy dressing and hearty additions like hard-boiled eggs and pickles for a satisfying, crowd-pleasing salad.
Ingredients
- 1 lb baby potatoes
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon mustard
- ½ cup chopped pickles
- ½ cup finely chopped red onion
- 3 hard-boiled eggs, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Step 1: Boil the baby potatoes in salted water until they are tender when pierced with a fork, about 15-20 minutes. Drain and let them cool slightly, then chop into bite-sized pieces.
- Step 2: In a large bowl, mix together the mayonnaise, sour cream, and mustard to create the dressing.
- Step 3: Fold the chopped potatoes, hard-boiled eggs, red onion, and pickles gently into the dressing until everything is well coated.
- Step 4: Season with salt and pepper to taste, then cover and chill the potato salad in the refrigerator for at least one hour before serving to allow flavors to meld.
Tips & Variations
- For extra crunch, add celery or crispy bacon bits.
- Use Dijon mustard for a sharper flavor or grainy mustard for texture.
- Substitute Greek yogurt for sour cream to lighten the salad.
- Chill the potatoes before mixing with the dressing to prevent it from thinning out.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and adjust seasoning if needed. This salad is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes cut into bite-sized pieces. Just be careful not to overcook them so they hold their shape well in the salad.
How far in advance can I make steakhouse potato salad?
You can prepare it a day in advance and keep it refrigerated. The flavors improve as it sits, making it a great make-ahead side dish.
PrintSteakhouse Potato Salad Recipe
This classic Steakhouse Potato Salad is a creamy, tangy side dish perfect for complementing grilled meats or enjoying on its own. Featuring tender baby potatoes, a rich dressing made with mayonnaise, sour cream, mustard, and zesty pickles, along with crunchy red onion and hearty hard-boiled eggs, it offers a perfect balance of textures and flavors. Easy to prepare and ideal for potlucks, barbecues, or family dinners, this chilled salad is a timeless favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Potatoes
- 2 pounds baby potatoes
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon mustard (Dijon or yellow)
- 1/4 cup finely chopped pickles (dill or sweet, as preferred)
- Salt, to taste
- Freshly ground black pepper, to taste
Add-ins
- 1/2 cup finely chopped red onion
- 4 hard-boiled eggs, chopped
Instructions
- Boil the potatoes: Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and let cool slightly.
- Prepare the dressing: In a mixing bowl, combine mayonnaise, sour cream, mustard, and finely chopped pickles. Stir well until the ingredients are fully incorporated. Season the dressing with salt and freshly ground black pepper to taste.
- Chop the potatoes: Once the boiled potatoes have cooled enough to handle, chop them into bite-sized pieces. Place them in a large serving bowl.
- Fold in add-ins: Add the chopped hard-boiled eggs and finely chopped red onion to the bowl with potatoes. Pour the prepared dressing over the mixture and gently fold everything together until the potatoes and add-ins are evenly coated without breaking the potatoes too much.
- Chill before serving: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. Serve cold as a perfect accompaniment to steak, grilled meats, or as a hearty side dish.
Notes
- Use baby potatoes for a tender texture; you can also use Yukon gold or red potatoes as alternatives.
- Adjust mustard quantity based on preferred tanginess.
- For extra flavor, add chopped fresh herbs such as parsley or chives.
- Chilling the salad enhances the flavors significantly, so don’t skip the refrigeration step.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: potato salad, steakhouse potato salad, creamy potato salad, side dish, summer salad, easy potato salad
