Description
This classic Steakhouse Potato Salad is a creamy, tangy side dish perfect for barbecues, family dinners, or special occasions. Featuring tender boiled potatoes combined with a zesty dressing of mayonnaise, sour cream, and Dijon mustard, plus crunchy celery, green onions, and tangy pickles, this salad is as flavorful as it is satisfying. Chilled to perfection, it offers a delightful balance of textures and tastes, making it a must-have accompaniment for steak or grilled meats.
Ingredients
Scale
Potatoes
- 2 pounds potatoes, peeled and cubed
Dressing
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
Vegetables and Seasoning
- 1/2 cup chopped green onions
- 1/2 cup diced celery
- 1/4 cup chopped pickles
- Salt and pepper to taste
Instructions
- Boil the potatoes: Place peeled and cubed potatoes in a large pot of salted water. Boil until tender when pierced with a fork, about 15 minutes.
- Drain and cool: Drain the cooked potatoes thoroughly and set them aside to cool completely, ensuring they don’t break apart when mixed.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, sour cream, and Dijon mustard. Stir until smooth and well incorporated.
- Add vegetables and potatoes: Gently fold the cooled potatoes, chopped green onions, diced celery, and chopped pickles into the dressing mixture.
- Season to taste: Add salt and freshly ground black pepper according to your preference. Mix gently to distribute seasoning evenly.
- Toss the salad: Carefully toss the ingredients together to coat all the potatoes and vegetables with the creamy dressing without mashing the potatoes.
- Chill before serving: Cover and refrigerate the potato salad for at least 1 hour to allow flavors to meld and serve cold for best taste.
Notes
- Use Yukon Gold or red potatoes for a creamy texture and better hold during boiling.
- For a quicker chill, spread the salad in a shallow dish before refrigerating.
- You can add hard-boiled eggs for extra protein and texture.
- Adjust mustard amount if you prefer a milder or tangier flavor.
- Make sure potatoes are completely cooled before mixing with dressing to prevent it from becoming watery.
