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
Scale
- 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