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Steakhouse Potato Salad, a creamy and flavorful side dish, is the featured image for this delicious recipe.

BEST STEAKHOUSE POTATO SALAD

This recipe unlocks the secrets to creating steakhouse-worthy potato salad at home. Perfectly cooked Yukon Gold potatoes are combined with a creamy, tangy dressing and crunchy elements like celery and red onion, resulting in a flavorful and texturally satisfying side dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 4 hard-boiled eggs, peeled and chopped
  • 4 slices bacon, cooked and crumbled optional

Equipment

  • large pot
  • knife
  • cutting board
  • Large bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • colander
  • Refrigerator

Method
 

  1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are tender but still firm, about 12-15 minutes.
  2. Drain the potatoes well and let them cool slightly.
  3. While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, sugar, celery seed, salt, and pepper.
  4. Add the cooled potatoes, celery, red onion, parsley, hard-boiled eggs, and bacon (if using) to the bowl with the dressing. Gently stir to combine, being careful not to mash the potatoes.
  5. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
  6. Before serving, taste and adjust seasonings as needed.

Notes

For best results, use Yukon Gold or Red Bliss potatoes. Avoid overcooking the potatoes to prevent them from becoming mushy. The potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Optional additions include diced dill pickles, sweet pickle relish, yellow mustard, or a pinch of cayenne pepper for a little heat.