There’s nothing quite like a good old-fashioned Steakhouse Potato Salad, is there? It’s one of those classic dishes that just takes me right back to my childhood. I can still remember the first time my grandma made it for me – I was about 8 years old, and I couldn’t get enough of that creamy, tangy, and utterly delicious Steakhouse Potato Salad.
She’d make it every summer when the weather started to warm up, and it was always the star of the show at our family barbecues. I’d watch her carefully as she chopped the potatoes, diced the onions, and mixed in the perfect blend of spices and seasonings. The way the flavors all came together was just magic, and to this day, I’ve never tasted a Steakhouse Potato Salad quite as good as hers.
As I got older and started hosting my own gatherings, I knew I had to learn how to make that legendary Steakhouse Potato Salad myself. It took some trial and error, but I eventually cracked the code and developed a recipe that’s become my absolute go-to. And let me tell you, it’s a total showstopper every single time!
Why This Steakhouse Potato Salad Recipe Will Become Your Go-To
The Secret Behind Perfect Steakhouse Potato Salad
The secret to this Steakhouse Potato Salad recipe is all in the technique. You see, a lot of people make the mistake of overcooking the potatoes, which can leave them mushy and waterlogged. But I’ve developed a foolproof method that ensures your Steakhouse Potato Salad has the perfect texture – tender, yet still with a nice bite to it. And the dressing? It’s a delightful balance of creamy, tangy, and savory that really makes the flavors pop.
Essential Ingredients You’ll Need
- Yukon Gold potatoes: These are the ideal potato for Steakhouse Potato Salad, as they hold their shape well and have a buttery, creamy texture.
- Hard-boiled eggs: They add a lovely richness and creaminess to the overall dish.
- Mayonnaise: The base of the dressing, providing that signature Steakhouse Potato Salad creaminess.
- Dijon mustard: Adds a tangy bite that balances out the sweetness.
- Apple cider vinegar: Brightens up the flavors and helps to bind the dressing.
- Celery: Provides a welcome crunch and freshness.
- Red onion: Adds a pungent, aromatic punch.
- Fresh parsley: Brings a herbaceous, garden-fresh note.
- Salt and pepper: To season everything to perfection.
Step-by-Step Steakhouse Potato Salad Instructions
Preparing Your Steakhouse Potato Salad
Making this Steakhouse Potato Salad is a breeze, and the results are so worth it. You’ll need about 45 minutes from start to finish, and all you’ll require is a large pot, a mixing bowl, and a few basic kitchen tools. Let’s get started!
1- Begin by peeling and cubing the Yukon Gold potatoes into 1-inch pieces. This size ensures they cook through evenly without getting waterlogged.
2- Bring a large pot of salted water to a boil, then add the potato cubes and cook for 12-15 minutes, until they’re tender but still hold their shape.
3- Drain the cooked potatoes and let them cool completely, about 30 minutes. This step is crucial for maintaining the perfect texture.
4- While the potatoes are cooling, hard-boil the eggs, peel them, and dice them up.
5- In a large mixing bowl, combine the cooled potatoes, diced hard-boiled eggs, chopped celery, red onion, and fresh parsley.
6- Finally, prepare the dressing by mixing together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Pour the dressing over the Steakhouse Potato Salad and gently toss to coat everything evenly.
Pro Tips for Success
The key to acing this Steakhouse Potato Salad is all in the details. Be sure not to overcook the potatoes, and let them cool completely before mixing in the other ingredients. And when it comes to the dressing, don’t be afraid to adjust the ratios to your personal taste – some people prefer a tangier flavor, while others like it a bit sweeter.
Another pro tip? Let the Steakhouse Potato Salad chill in the fridge for at least an hour before serving. This allows the flavors to meld and the dressing to fully coat the potatoes and other mix-ins. Trust me, it makes all the difference!
Serving and Storing Your Steakhouse Potato Salad
Perfect Pairings for Steakhouse Potato Salad
This Steakhouse Potato Salad is the perfect side dish for all your summer gatherings. It goes beautifully with grilled meats, burgers, hot dogs, and even fried chicken. And don’t forget the icy cold beverages – a crisp, refreshing lemonade or an ice-cold beer are both excellent companions.
Storage and Make-Ahead Tips
The great thing about this Steakhouse Potato Salad is that it keeps really well in the fridge. Just store it in an airtight container, and it’ll stay fresh for up to 5 days. In fact, I actually think the flavors get even better after a day or two, as the dressing has time to fully soak into the potatoes.
If you want to get a head start, you can make the Steakhouse Potato Salad up to 3 days in advance. Just prepare it according to the recipe, then cover and refrigerate until you’re ready to serve. When it’s time to enjoy, give it a gentle stir to re-incorporate the dressing.
Variations and Dietary Adaptations for Steakhouse Potato Salad
Creative Steakhouse Potato Salad Variations
While this classic Steakhouse Potato Salad recipe is pretty perfect as-is, there are plenty of ways to put your own spin on it. Try adding in crispy bacon bits, fresh dill, or a touch of horseradish for some extra zing. You could also swap out the Yukon Golds for red-skinned potatoes for a fun pop of color.
And don’t be afraid to get creative with the seasonings, too. A dash of paprika, a sprinkle of garlic powder, or a squeeze of lemon juice can all elevate the flavors in delicious ways.
Making Steakhouse Potato Salad Diet-Friendly
For a lighter, more health-conscious version of this Steakhouse Potato Salad, you can make a few simple swaps. Instead of full-fat mayo, use a lower-calorie or Greek yogurt-based dressing. You can also cut back on the amount of dressing overall, or use just a touch of olive oil instead.
And for all my vegan and vegetarian friends out there, you can easily make this Steakhouse Potato Salad plant-based by skipping the hard-boiled eggs and using a vegan mayo or cashew-based dressing. The flavors will still be just as mouthwatering, I promise!
Frequently Asked Questions
Q: Can I use a different type of potato besides Yukon Golds?
A: While Yukon Golds are the gold standard for Steakhouse Potato Salad, you can definitely experiment with other varieties. Russet or red-skinned potatoes will also work well, though they may have a slightly different texture. Just be sure to adjust the cooking time accordingly.
Q: How do I prevent the potatoes from getting waterlogged?
A: The key is to not overcook the potatoes. As soon as they’re tender when pierced with a fork, drain them immediately and let them cool completely before mixing in the other ingredients. This helps the potatoes retain their firm, creamy texture.
Q: Can I make Steakhouse Potato Salad ahead of time?
A: Absolutely! In fact, I recommend making it a day or two in advance. This gives the flavors a chance to meld and the dressing to fully soak into the potatoes. Just store it in an airtight container in the fridge until you’re ready to serve.
Q: How many people does this Steakhouse Potato Salad recipe serve?
A: This recipe makes enough for 6-8 servings, depending on portion size. If you’re serving it as a side dish, it should comfortably feed 8 people. But if it’s the star of the show, you might want to double the recipe to ensure you have plenty for seconds (and thirds!).
Q: What should I do if the dressing seems too thick or too thin?
A: The consistency of the dressing is really a matter of personal preference. If it’s too thick, simply add a splash more apple cider vinegar or a bit of water to thin it out. And if it’s too thin, just stir in an extra spoonful of mayo to thicken it up. Play around until you get the perfect creamy, tangy texture.
Steakhouse Potato Salad
- Total Time: 35
- Yield: 8
Description
Indulge in the bold, steakhouse-inspired flavors of this creamy, tangy Potato Salad. Perfect for weeknight dinners, summer BBQs, and potluck gatherings!
Ingredients
– 3 lbs Yukon Gold potatoes, peeled and cubed
– 1 cup mayonnaise
– 1/2 cup sour cream
– 2 tbsp Dijon mustard
– 2 tbsp white vinegar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 6 hard-boiled eggs, chopped
– 6 slices bacon, cooked and crumbled
– 1/2 cup chopped green onions
Instructions
1. – In a large pot, cover the cubed potatoes with water and bring to a boil. Reduce heat and simmer until fork-tender, about 12-15 minutes. Drain and let cool slightly.
2. – In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, onion powder, and smoked paprika. Season with salt and pepper to taste.
3. – Add the cooked potatoes, chopped hard-boiled eggs, crumbled bacon, and chopped green onions to the dressing. Gently toss to coat.
4. – Refrigerate the Steakhouse Potato Salad for at least 2 hours, or until chilled, before serving.
Notes
For extra flavor, use a combination of Yukon Gold and red potatoes. You can also add chopped dill pickles or celery for additional crunch. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20
- Cook Time: 15
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Conclusion
There you have it, folks – the secret to making the best Steakhouse Potato Salad that will have your friends and family begging for the recipe. Trust me, once you try this version, you’ll never go back to store-bought. The combination of perfectly cooked potatoes, hard-boiled eggs, and that out-of-this-world dressing is simply unbeatable.
So what are you waiting for? Grab those Yukon Golds, get chopping, and prepare to wow the crowd with this showstopping Steakhouse Potato Salad. And don’t forget to let me know how it turns out – I love hearing from fellow potato salad enthusiasts!
