Steakhouse Potato Salad

Steakhouse Potato Salad

by

Steakhouse Potato Salad has this perfect balance of creamy, tangy, and a little bit of crunch that just hits the spot every time. If you’re into hearty sides that stand up to a juicy steak, this salad deserves a spot on your table. Trust me, it’s way more than your average potato salad.

Why You Should Try Steakhouse Potato Salad

Have you ever noticed how some potato salads end up tasting like a soggy mess? This one doesn’t. It’s got that rich, creamy dressing with a hint of tang, and the potatoes stay firm enough to give you a satisfying bite. Plus, it’s loaded with flavors that remind me of those classic steakhouse sides you get when you splurge on a good meal out. If you want your potato salad to hold its own next to a perfectly cooked steak, this recipe nails it.

Variations I’ve Tried And Loved

I like to switch things up depending on my mood or what’s in the fridge. Here are a few tweaks that worked wonders:

  • Dijon mustard: Adds a little zing to the dressing without overpowering the other flavors.
  • Fresh herbs: Chives or parsley bring a fresh pop that brightens the whole dish.
  • Pickle relish: For those who love a sweet and tangy twist, it’s a game changer.

Ever thought about adding hard-boiled egg? It’s classic and creamy, plus it adds some protein.

 

Steakhouse Potato Salad
Adaly Kandice

Steakhouse Potato Salad

A creamy and flavorful potato salad that's the perfect side for any steakhouse meal.
Pin This Recipe Share on Facebook
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 360

Ingredients
  

  • 2 lbs potatoes, peeled and cubed
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  1. Boil the potatoes in salted water until tender, about 10-15 minutes. Drain and cool.
  2. In a large bowl, mix mayonnaise, mustard, celery, onion, pickle relish, salt, and pepper.
  3. Add the cooled potatoes and chopped eggs to the dressing and gently mix to combine.
  4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

For best results, use waxy potatoes like Yukon Gold. Adjust seasoning to taste and garnish with paprika or fresh herbs if desired.

Serving Ideas for Steakhouse Potato Salad

This salad is a champ alongside grilled meats, especially steak. It also pairs well with:

See also  Sour Cherry and Rosemary Focaccia Recipe

If you’re feeling adventurous, serve it with some crusty bread. Instant comfort food.

Helpful Tips for Steakhouse Potato Salad

  • Use waxy potatoes like Yukon Gold or red potatoes. They hold their shape better than starchy ones.
  • Don’t skip chilling the salad; it helps the flavors meld beautifully.
  • Adjust the mustard and vinegar based on your taste. Some like it tangier, some like it mellow.
  • If you want extra creaminess, add a little more mayo or sour cream, but don’t overdo it or it gets heavy.

Leftovers and Storage

Potato salad keeps well in an airtight container in the fridge for up to three days. I always give it a quick stir before serving leftovers to redistribute the dressing. If it looks a bit dry, a splash of milk or a dollop of mayo helps revive it.

Common Mistakes to Avoid

  • Overcooking the potatoes – mushy salad is a no-go.
  • Adding dressing while the potatoes are hot – it can make everything soggy.
  • Skipping the chill time – the flavors won’t have a chance to blend.
  • Using too much onion or celery – it can overpower the creamy balance.

Nutrition Facts (per serving)

  • Calories: 360 kcal
  • Carbohydrates: 31 g
  • Protein: 8 g
  • Fat: 22 g
  • Fiber: 3 g
  • Sugar: 3 g

This salad might not be the lightest side, but it’s hearty and satisfying. Perfect for when you want something that feels like a meal in itself alongside your steak.