Print

Steakhouse Potato Salad Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://famdishes.com/steakhouse-potato-salad-recipe/