Steakhouse Potato Salad Recipe

Introduction

Steakhouse Potato Salad is a classic side dish that pairs perfectly with grilled meats or a summer barbecue. Creamy, tangy, and packed with flavorful ingredients, this salad elevates the simple potato into a crowd-pleasing favorite.

Ingredients

• 1 pound baby potatoes
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon mustard
• 1/4 cup chopped pickles
• 1/4 cup finely chopped red onion
• 3 hard-boiled eggs, chopped
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: Boil the baby potatoes in salted water until tender, about 15 minutes. Drain and let them cool slightly, then chop into bite-sized pieces.
2. Step 2: In a bowl, combine mayonnaise, sour cream, mustard, and chopped pickles to create the dressing. Mix well.
3. Step 3: Fold the chopped potatoes, hard-boiled eggs, and red onion into the dressing until everything is evenly coated.
4. Step 4: Season with salt and pepper to taste, then cover and chill the salad in the refrigerator for at least 1 hour before serving.

Tips & Variations

• For extra flavor, add a splash of apple cider vinegar or a sprinkle of fresh dill to the dressing.
• Use fingerling potatoes as a substitute for baby potatoes for a slightly different texture.
• Include crispy bacon pieces for a smoky twist on the classic recipe.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again. It’s best enjoyed cold but can be brought to room temperature if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, making it a few hours or even the day before allows the flavors to meld and enhances the taste.

What is the best potato to use for potato salad?

Baby potatoes or Yukon Gold potatoes work best since they hold their shape well and have a creamy texture after boiling.

Steakhouse Potato Salad Recipe

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★★★★★

4.5 from 109 reviews

This Steakhouse Potato Salad is a creamy, tangy side dish featuring tender baby potatoes combined with a flavorful dressing made from mayonnaise, sour cream, and mustard, complemented by crunchy pickles, sharp red onion, and hearty hard-boiled eggs. Perfectly chilled, it’s an ideal companion for grilled steaks or barbecues.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 1.5 pounds baby potatoes

Dressing

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon mustard (Dijon or yellow)
• 1/4 cup chopped pickles (dill or bread-and-butter)
• 1/4 cup finely chopped red onion
• Salt, to taste
• Freshly ground black pepper, to taste

Other

• 3 hard-boiled eggs, chopped

Instructions

1. Boil Potatoes: Place the baby potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and allow to cool slightly before chopping into bite-sized pieces.
2. Prepare Dressing: In a medium bowl, combine the mayonnaise, sour cream, and mustard. Mix until smooth and well blended. Stir in the chopped pickles and finely chopped red onion. Season with salt and freshly ground black pepper to taste.
3. Combine Ingredients: Gently fold the chopped potatoes, hard-boiled eggs, and red onion into the dressing until everything is evenly coated. Be careful not to mash the potatoes.
4. Chill Salad: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly before serving.

Notes

• Use baby potatoes for a creamier texture, but red or Yukon gold potatoes can be substituted.
• Adjust the mustard amount to your preferred tanginess level.
• For added crunch, consider adding celery or crispy bacon bits.
• This salad is best served chilled and can be made a day ahead.
• Keep refrigerated and consume within 3 days for optimal freshness.

Keywords: Steakhouse Potato Salad, Creamy Potato Salad, Picnic Side Dish, Summer Salad, American Potato Salad