This creamy and tangy potato salad is a classic side at steakhouses, perfect for sunny barbecues or cozy dinners. It’s packed with tender potatoes, crunchy celery, and a zesty dressing that makes every bite delicious!
Honestly, I can’t resist going back for seconds! It’s like a hug in a bowl. Pair it with your favorite grilled meat, and you’re all set for a great meal. Yum!
Key Ingredients & Substitutions
Potatoes: Russet or Yukon gold potatoes are my favorites for this salad due to their creamy texture. If you want to mix things up, try red potatoes; they hold their shape well and add a colorful touch.
Mayonnaise: A classic choice here. If you’re looking for a lighter option, Greek yogurt works great as a substitute, giving you creaminess with a bit of tang.
Mustard: Yellow mustard is standard, but don’t hesitate to use Dijon for a sharp flavor kick or honey mustard for a touch of sweetness.
Celery: This adds a nice crunch! If you’re not a fan, you can replace it with chopped pickles or bell peppers for added crunch and flavor.
Hard-Boiled Eggs: They are key for richness and texture. If you want a vegan version, consider using tofu or chickpeas for some protein.
How Do You Cook Potatoes Perfectly for Salad?
Cooking potatoes perfectly is crucial for a good potato salad. You want them tender but not mushy. Here’s how:
- Start with cold water: Place the cut potatoes in a pot and add cold water to prevent uneven cooking.
- Add salt early: This helps flavor the potatoes as they cook.
- Boil gently: Bring to a boil, then reduce heat to medium to ensure gentle cooking for about 10-15 minutes.
- Test for doneness: Use a fork to check; they should be easily pierced but not falling apart.
- Drain and cool: Drain them well and let them cool slightly before mixing with the dressing.
Following these steps will result in perfectly cooked potatoes for your salad! Enjoy preparing your dish with these tips!
Classic Steakhouse Potato Salad
Ingredients You’ll Need:
For The Salad:
- 3 pounds russet or Yukon gold potatoes, peeled and cut into 1-inch cubes
- 4 hard-boiled eggs, peeled and chopped
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 2 tablespoons dill pickle relish (optional)
- 1/4 cup fresh parsley, chopped (for garnish)
For The Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How Much Time Will You Need?
This Classic Steakhouse Potato Salad takes about 30 minutes to prepare, plus a minimum of 2 hours for chilling in the fridge. Make sure you give it enough time to let all those wonderful flavors come together before serving!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the cubed potatoes into a large pot and cover them with cold water. Add a pinch of salt to the water—it helps to flavor the potatoes as they cook. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes until they are tender but not falling apart, about 10-15 minutes. Drain the potatoes well and let them cool slightly.
2. Making the Dressing:
While the potatoes are cooling, grab a large bowl and whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and creamy. This dressing is what gives your potato salad that classic flavor!
3. Combining Ingredients:
Add the warm potatoes to the dressing and gently toss them to coat evenly. Next, fold in the chopped hard-boiled eggs, finely chopped celery, red onion, and dill pickle relish if you like a little extra crunch and tang.
4. Chilling the Salad:
Cover the salad and put it in the refrigerator for at least 2 hours. This allows the flavors to meld beautifully together—so it’s worth the wait!
5. Serving Your Potato Salad:
When you’re ready to serve, take the salad out of the fridge, garnish it with freshly chopped parsley, and give it a little taste. Adjust the seasoning if needed, and then you’re set! Serve the salad chilled or at room temperature alongside your favorite steak or grilled dishes. Enjoy!
Can I Use Other Types of Potatoes?
Absolutely! While russet or Yukon gold potatoes are recommended for their creamy texture, red potatoes are also a great choice. They hold their shape well and add a nice color to the salad!
How Long Can I Store Leftover Potato Salad?
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, as the dressing may thicken up a bit.
Can I Make This Potato Salad Ahead of Time?
Yes, this salad is perfect for making ahead! Prepare it a day in advance and let it chill in the fridge. The flavors will meld and it will taste even better the next day!
What Can I Substitute for Mayonnaise?
If you prefer a lighter option, you can substitute Greek yogurt for mayonnaise. It offers a creamy consistency while adding a healthy twist to the salad!
