There’s something truly special about a perfectly made steakhouse potato salad. It’s that creamy, tangy side dish that just makes everything taste better. I remember my grandmother making a version of this steakhouse potato salad recipe for every family get-together. It was always the first thing to disappear from the picnic table! This recipe captures that classic, comforting flavor. It’s a real crowd-pleaser, perfect for barbecues or just a weeknight dinner. I’m excited to share this taste of home with you.
Why You’ll Love This Steakhouse Potato Salad Recipe
- It’s incredibly easy to make.
- The flavor is wonderfully creamy and tangy.
- It’s a guaranteed hit at any gathering.
- It brings classic comfort to your table.
A Taste of Tradition: My Grandmother’s Steakhouse Potato Salad
My grandmother’s kitchen was my first classroom. The air always smelled so good. She’d hum while she cooked. She taught me that simple food made with love is the best. This steakhouse potato salad recipe reminds me of her. It’s built on those cherished family memories. It’s more than just a recipe; it’s a little piece of my history. I hope it makes your kitchen feel like home, too.
Gather Your Ingredients for the Best Steakhouse Potato Salad
To create this amazing steakhouse potato salad, you’ll need a few simple things. I always like to have everything ready before I start. It makes the whole process smoother. Having the right ingredients is key for that classic steakhouse potato salad taste. Let’s make sure you have everything on hand for this delicious side dish.
Essential Ingredients for Your Steakhouse Potato Salad
- 2 pounds Yukon Gold potatoes, peeled and cubed.
- 1/2 cup mayonnaise.
- 1/4 cup sour cream.
- 2 tablespoons yellow mustard.
- 1 tablespoon apple cider vinegar.
- 1 teaspoon sugar.
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
- 1/4 cup finely chopped red onion.
- 1/4 cup finely chopped celery.
- 2 hard-boiled eggs, chopped.
- 2 tablespoons fresh parsley, chopped.
- Paprika, for garnish.
Step-by-Step Guide to Making Your Steakhouse Potato Salad
Making this steakhouse potato salad is a joy. It’s a straightforward process. You’ll have a delicious side dish in no time. Follow these simple steps. You’ll achieve that perfect creamy texture. Let’s get cooking!
Preparing the Potatoes for Your Steakhouse Potato Salad
Start by placing your peeled and cubed Yukon Gold potatoes in a large pot. Cover them with cold water. A little salt in the water helps season the potatoes as they cook. Bring the water to a boil over medium-high heat. Cook them until they are tender. This usually takes about 15 to 20 minutes. You want them soft enough to mash slightly but not falling apart. Drain them well. Let the potatoes cool for a bit. They should be warm, not hot, when you mix them.
Crafting the Creamy Dressing for Steakhouse Potato Salad
While the potatoes cool, make the dressing. Grab a big bowl. Whisk together the mayonnaise and sour cream. Add the yellow mustard. A splash of apple cider vinegar adds tang. A little sugar balances the flavors. Don’t forget the salt and pepper. Whisk it all until it’s super smooth. This creamy mixture is the heart of our steakhouse potato salad. It coats everything beautifully.
Assembling and Chilling Your Steakhouse Potato Salad
Now, it’s time to bring it all together. Add the cooled potatoes to the dressing. Toss in the finely chopped red onion and celery. The chopped hard-boiled eggs add richness. Gently fold everything together. Make sure the potatoes are coated evenly. Don’t stir too vigorously. You don’t want mushy potatoes. Stir in the fresh parsley for a pop of green. Cover the bowl tightly. Pop it in the fridge. Let it chill for at least an hour. This resting time is crucial. It lets all those wonderful flavors blend. Your steakhouse potato salad will taste so much better.
Tips for a Perfect Steakhouse Potato Salad Every Time
Making a truly memorable steakhouse potato salad is all about the little touches. I’ve learned a few tricks over the years. These help turn a good potato salad into a great one. Getting the balance of creamy, tangy, and savory just right makes all the difference. These tips will help you achieve that perfect steakhouse potato salad.
Ingredient Notes and Substitutions for Steakhouse Potato Salad
Yukon Gold potatoes are my go-to. They hold their shape well. They also have a lovely creamy texture. If you don’t have them, red potatoes work too. For a richer flavor, try adding a tablespoon of Dijon mustard with the yellow. It gives the dressing a little extra zing. And who doesn’t love bacon? Crispy bacon bits are a fantastic addition. They add a salty crunch. This really elevates your steakhouse potato salad.
Achieving the Ideal Texture in Your Steakhouse Potato Salad
The secret to great texture is careful cooking. Don’t over-boil the potatoes. They should be tender, not mushy. Drain them well after cooking. Let them cool just enough so they aren’t steaming hot. When you mix everything, fold gently. You want to coat the potatoes, not mash them. This keeps the cubes intact. A gentle hand ensures a creamy, yet distinct, bite. This careful handling makes for the best steakhouse potato salad.
Serving and Storing Your Delicious Steakhouse Potato Salad
This steakhouse potato salad is a true champion side dish. It’s perfect for so many occasions. Serve it at your next barbecue. It’s great for picnics too. It’s a star at family dinners. Anywhere you need a reliable, delicious side, this salad fits right in. Enjoy every creamy, tangy bite!
Best Ways to Serve Your Steakhouse Potato Salad
This steakhouse potato salad is fantastic with grilled meats. Think burgers, chicken, or ribs. It’s also lovely with fried chicken. For a potluck, it’s always a safe bet. It pairs well with corn on the cob. It’s a classic for any outdoor meal. Bring it to a summer picnic. It’s a guaranteed hit with everyone.
Storing and Reheating Leftover Steakhouse Potato Salad
Leftover steakhouse potato salad keeps well. Cover it tightly. Store it in the refrigerator. It’s best within 3 to 4 days. You can enjoy it cold. If you prefer it slightly warmer, that’s okay. Gently reheat small portions. Microwave it briefly. Or, let it sit at room temperature for a bit. Stir it well before serving again. This keeps the creamy texture just right.
Frequently Asked Questions About Steakhouse Potato Salad
Got questions about making this classic steakhouse potato salad? I’ve got answers! People often ask about storage or ways to customize it. Let’s tackle those common queries. This helps you make the best steakhouse potato salad possible.
How long does steakhouse potato salad last in the refrigerator?
This delicious steakhouse potato salad is best enjoyed within 3 to 4 days. Always keep it covered tightly in the fridge. This helps maintain its freshness and creamy texture. It’s always good to check the smell and appearance before serving.
Can I make steakhouse potato salad ahead of time?
Absolutely! Making this steakhouse potato salad ahead of time is a brilliant idea. It actually improves the flavor. The ingredients get to meld together nicely. I usually make mine the day before a big gathering. It saves time on the day itself. Just give it a good stir before serving.
What can I add to make my steakhouse potato salad spicier?
If you like a little heat, this steakhouse potato salad is a great base. You can add finely diced jalapeños. A pinch of cayenne pepper in the dressing works too. For a smoky kick, try a little smoked paprika. These additions will give your steakhouse potato salad a nice spicy twist.
Nutritional Estimate for Steakhouse Potato Salad
Please remember that the nutritional values for this steakhouse potato salad are estimates. They can change based on the specific ingredients and brands you use. This information is meant as a guide. It helps you understand the general makeup of this classic side dish.
Amazing Steakhouse Potato Salad: 9 Best Tips
- Total Time: 40 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This steakhouse potato salad recipe is a classic side dish that’s perfect for any barbecue or family gathering. It’s creamy, tangy, and packed with flavor, making it a crowd-pleaser every time.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 hard-boiled eggs, chopped
- 2 tablespoons fresh parsley, chopped
- Paprika, for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring the water to a boil over medium-high heat and cook the potatoes until tender, about 15-20 minutes. Drain well and let them cool slightly.
- In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Add the cooled potatoes, chopped red onion, celery, and chopped hard-boiled eggs to the bowl with the dressing.
- Gently fold everything together until the potatoes are evenly coated.
- Stir in the fresh parsley.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle with paprika for garnish.
Notes
- For a richer flavor, you can add a tablespoon of Dijon mustard along with the yellow mustard.
- If you prefer a tangier salad, add an extra teaspoon of apple cider vinegar.
- You can also add crispy bacon bits for an extra layer of flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
