Easy Steakhouse Potato Salad Recipe
If you’re looking to bring a taste of the steakhouse to your home, this easy steakhouse potato salad recipe is your answer. Bursting with hearty flavors and a hint of tang, it makes the perfect complement to any main dish or even a delightful solo snack. This potato salad brings together rustic charm and modern zest in a dish that’s as much a feast for the eyes as it is for the palate.
Growing up, family picnics were a cherished tradition, and potato salad always graced our gingham-covered table. My grandmother crafted her signature dish with such love and precision, you could taste the generations of perfection in every forkful. This recipe is inspired by those fond memories, adding a contemporary twist while honoring the legacy of family recipes passed down on index cards, splattered with fingerprints, and stained with love.
Why You’ll Love This Recipe
This steakhouse potato salad shines for several reasons. First, it’s incredibly simple to make, suitable for both novice and experienced cooks. The ingredients are easily accessible and require minimal preparation time. Its vibrant flavor profile—highlighted by a blend of creamy and tangy elements—truly elevates the humble potato. Perfect for any gathering, it serves as an excellent conversation starter about favorite steakhouse experiences and dining stories.
Ingredients Notes
You’ll need red potatoes, mayonnaise, Dijon mustard, red onion, and a handful of others. Red potatoes are ideal for their waxy texture, which holds better when mixed. Feel free to substitute with Yukon Golds if preferred. Opt for a quality mayonnaise and ensure the mustard is fresh for the boldest flavors. Fresh chives add a pop of color and flavor just before serving.
Recipe Steps
Step 1
Begin by boiling the potatoes whole in generously salted water. Boil until fork-tender, about 15 to 20 minutes. Drain and let them cool slightly.
Step 2
Once cooled, cut the potatoes into bite-sized pieces and place them in a large mixing bowl. Add a sprinkle of salt to enhance flavor absorption.
Step 3
In a small bowl, whisk together mayonnaise, Dijon mustard, a splash of white vinegar, and freshly ground black pepper. Adjust the tang with more vinegar as needed.
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Step 4
Pour the dressing over the potatoes, add finely chopped red onion, and gently toss to combine. Ensure each piece is coated well in the dressing.
Step 5
Garnish with chopped fresh chives before serving. For added creaminess, stir in a tablespoon of sour cream or Greek yogurt, if desired.
Storage Options
To store leftovers, transfer the salad to an airtight container and refrigerate for up to three days. For best results, consume within this period as the flavors are freshest. If considering freezing, note that the texture may change slightly upon thawing, so reheating is best done slowly in the fridge overnight, avoiding a microwave which can alter texture.
Variations & Substitutions
This salad is flexible for dietary adjustments. For a lightened version, substitute some of the mayonnaise with plain Greek yogurt. Add crumbled bacon for a smoky touch, or incorporate blue cheese if you prefer a sharper taste. Vegetarians can lighten the salad with additions like diced celery or crisp cucumber for extra crunch.
Serving Suggestions
Perfect for barbecue season or holiday gatherings, serve this salad chilled alongside grilled meats or fish. It’s also fantastic as a main by itself when paired with rustic bread. This dish transitions well from casual picnics to elegant dinner parties, making it a versatile staple in any mealtime repertoire.
Frequently Asked Questions
Can I make this salad in advance?
This dish can absolutely be prepared ahead of time. In fact, allowing it to chill in the refrigerator for several hours or overnight enhances the flavors as they meld. Just be sure to add the fresh chives right before serving to maintain their vibrant color and fresh taste.
What’s the best substitute for Dijon mustard?
If you don’t have Dijon mustard, whole-grain mustard or even yellow mustard could work, though the taste will differ. Dijon provides a mild yet sophisticated tang that elevates the salad, but creativity in ingredients can result in delightful unique versions of the dish.
How do I prevent the potatoes from getting mushy?
The key to avoiding mushy potatoes is not to overcook them; boil until just fork-tender. After boiling, promptly drain and let them cool slightly before chopping. This ensures they maintain their texture when mixed with the dressing.
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Easy Steakhouse Potato Salad Recipe
Ingredients
Main Ingredients
- 2.5 lbs russet potatoes peeled and cubed
- 6 slices bacon cooked and crumbled
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 2 tbsp mustard Dijon
- 1 tbsp apple cider vinegar
- 0.5 tsp paprika
- 0.25 tsp garlic powder
- 3 stalks celery diced
- 0.5 cup red onion finely chopped
- 2 tbsp green onions chopped for garnish
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
Instructions
Preparation Steps
- Bring a large pot of salted water to boil. Add the peeled and cubed potatoes. Cook for 15-20 minutes, or until just tender. Drain and set aside to cool.
- In a large bowl, combine the mayonnaise, sour cream, mustard, vinegar, paprika, garlic powder, salt, and pepper. Stir until smooth.
- Add the cooked potatoes, celery, red onion, and half of the green onions to the bowl with the dressing. Stir to coat the potatoes thoroughly.
- Gently fold in the crumbled bacon.
- Transfer to a serving dish and garnish with the remaining green onions. Serve immediately or chill in the refrigerator for at least 1 hour for a colder salad.
Notes
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