Name: Steakhouse Potato Salad Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes; 3/4 cup mayonnaise (good quality, full-fat is best for flavor); 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1 tablespoon fresh lemon juice; 1/4 cup finely chopped celery (about 1 stalk); 1/4 cup finely chopped red onion (about 1/4 small onion); 2 hard-boiled eggs, finely chopped; 2 tablespoons fresh chives, chopped (plus extra for garnish); Salt and freshly ground black pepper to taste

Description

A classic creamy and tangy steakhouse potato salad recipe, perfect as a side dish for grilled meats and barbecues. Made with Yukon Gold potatoes, mayonnaise, Dijon, and fresh chives.

Ingredients

Scale

2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
3/4 cup mayonnaise (good quality, full-fat is best for flavor)
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1/4 cup finely chopped celery (about 1 stalk)
1/4 cup finely chopped red onion (about 1/4 small onion)
2 hard-boiled eggs, finely chopped
2 tablespoons fresh chives, chopped (plus extra for garnish)
Salt and freshly ground black pepper to taste

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Instructions

1. Cook the Potatoes: Place the cut potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat to medium and simmer for 12-15 minutes until tender but not falling apart.
2. Drain and Cool: Drain the potatoes and let them steam dry for a few minutes. Allow them to cool slightly (10-15 minutes) until warm.
3. Make the Dressing: In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and lemon juice until smooth.
4. Combine Ingredients: In a large serving bowl, gently combine the slightly cooled potatoes, chopped celery, red onion, and hard-boiled eggs.
5. Add Dressing and Herbs: Pour the dressing over the mixture. Add chopped chives. Gently fold to coat everything evenly without breaking down the potatoes.
6. Season and Chill: Season generously with salt and pepper to taste. Cover and refrigerate for at least 1 hour to allow flavors to meld. Garnish with extra chives before serving.

Notes

Store leftover steakhouse potato salad in an airtight container in the refrigerator for up to 3-4 days. Best served cold. Reheating is not generally recommended as it can alter the texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling and Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 3g
Sodium: 350mg
Fat: 20g
Carbohydrates: 22g
Fiber: 2g
Protein: 4g