Steakhouse Potato Salad
Steakhouse Potato Salad is the perfect blend of comfort and elegance, making it an ideal side dish for any occasion. This creamy and flavorful salad brings the essence of a fine steakhouse right to your table. With tender potatoes, hard-boiled eggs, and a rich dressing, it’s a crowd-pleaser for summer barbecues, family dinners, or potlucks. Best of all, it develops even more flavor after chilling in the fridge, making it a fantastic make-ahead option. Whether served alongside grilled meats or enjoyed as part of a picnic spread, this versatile dish will surely impress everyone.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 pounds russet potatoes (peeled and cubed)
- 4 large hard-boiled eggs (chopped)
- 2 celery stalks (diced)
- ¼ cup red onion (finely chopped)
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Fresh chives (for garnish)
Instructions
- 1. Cook the cubed potatoes in salted boiling water for about 15-20 minutes until fork-tender. Drain and cool.
- 2. In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika until smooth.
- 3. In a large bowl, combine cooled potatoes with chopped eggs, diced celery, red onion, and chives.
- 4. Pour the dressing over the potato mixture and gently fold to combine. Chill for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
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