Oh, let me tell you about my absolute favorite side dish: Steakhouse Potato Salad! This creamy, dreamy salad is the perfect companion to any grilled meat or just a lovely dish on its own. The way the fresh herbs brighten up the rich, velvety texture of the mayonnaise is absolutely delightful. I mean, who doesn’t love a classic potato salad that’s packed with flavor? It’s so easy to whip up, and it’s always a crowd-pleaser at gatherings. Trust me, once you try this Steakhouse Potato Salad, you’ll want to make it for every barbecue and picnic!
Ingredients List
To make my delicious Steakhouse Potato Salad, you’ll need the following ingredients. Each one contributes to that creamy goodness we love!
- 2 pounds potatoes, diced into bite-sized pieces
- 1 cup mayonnaise, for that rich and creamy base
- 1 tablespoon mustard, to add a little zing
- 1/2 cup celery, chopped finely for crunch
- 1/2 cup red onion, chopped for a pop of color and flavor
- 1/4 cup fresh parsley, chopped to brighten it all up
- Salt to taste, because seasoning is key!
- Pepper to taste, to kick it up a notch
These simple ingredients come together to create a salad that’s not just tasty but also a feast for the eyes!
How to Prepare Steakhouse Potato Salad
Now, let’s dive into how to whip up this fabulous Steakhouse Potato Salad! I promise it’s super simple and totally worth the effort. First, you’ll want to start by boiling those diced potatoes. Place them in a large pot of salted water and bring it to a boil. Cook them until they’re tender, which should take about 15 minutes. You want them soft but still holding their shape, so don’t overdo it!
Once the potatoes are done, drain them and let them cool down a bit. In the meantime, grab a mixing bowl and combine the mayonnaise and mustard along with a sprinkle of salt and pepper. This dressing is where the magic happens! Toss in your cooled potatoes, along with the chopped celery, red onion, and parsley. Give everything a gentle mix until it’s all coated in that creamy goodness. Once everything is nicely combined, pop it in the fridge for at least an hour. This chilling time allows the flavors to meld beautifully!
Step-by-Step Instructions
- Boil the diced potatoes in a large pot of salted water for about 15 minutes, until tender.
- Drain the potatoes and let them cool completely.
- In a separate bowl, whisk together the mayonnaise, mustard, salt, and pepper.
- Add the cooled potatoes, celery, red onion, and parsley to the dressing.
- Toss everything gently to combine, ensuring each piece is coated.
- Refrigerate for at least 1 hour before serving for the best flavor.
Why You’ll Love This Recipe
This Steakhouse Potato Salad is not just another side dish; it’s a total game changer! Here’s why you’ll absolutely adore making it:
- Quick preparation—ready in just about 30 minutes!
- Rich, creamy flavor that pairs perfectly with any meal.
- Versatile—serve it at barbecues, picnics, or holiday dinners.
- Easy to customize with your favorite add-ins, like crumbled bacon or pickles.
- Can be made a day in advance, making it perfect for meal prep.
- Always a hit with family and friends, so you can be the star of the gathering!
Tips for Success
To make your Steakhouse Potato Salad even more fabulous, I’ve got some tips that’ll elevate your dish! First off, don’t hesitate to adjust the seasoning to your liking—taste as you go! If you want to spice things up, try adding a splash of pickle juice or some diced pickles for that tangy kick. For a smoky flavor, crumbled bacon is a game changer! And if you’re looking for a lighter version, swap out half the mayo for Greek yogurt; it adds creaminess without all the calories. Trust me, these little tweaks can make a big difference!
Nutritional Information
Now, let’s chat about the nutritional info for this scrumptious Steakhouse Potato Salad! Keep in mind that these values are an estimate and can vary based on the specific brands of ingredients you use. Each serving, which is about 1 cup, has around 250 calories, making it a hearty side dish without being too heavy. You’ll find about 15 grams of fat, with only 2 grams of saturated fat. Plus, it packs 4 grams of protein and 30 grams of carbohydrates, including 3 grams of fiber. It’s a delightful balance that allows you to enjoy every bite while feeling good about it!
FAQ Section
Got questions about making this incredible Steakhouse Potato Salad? I’ve got you covered!
Can I use other types of potatoes?
Absolutely! While I love using Yukon gold or red potatoes for their creaminess, russet potatoes work too—just be careful not to overcook them!
How long can I store leftovers?
You can keep this salad in the fridge for up to 3 days. Just make sure it’s in an airtight container to maintain freshness!
Can I make this salad vegan?
Yes! Substitute the mayonnaise with a vegan alternative, and you’re all set for a delicious plant-based version!
Storage & Reheating Instructions
Storing your delicious Steakhouse Potato Salad is super easy! Just make sure to keep it in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If you’ve got leftovers after a gathering, don’t worry—this salad holds up well! Just remember to give it a gentle stir before serving, as the ingredients may settle a bit.
As for reheating, I actually recommend enjoying it cold, as the flavors meld beautifully when chilled. If you prefer it warm, you can gently microwave it in short bursts, but be careful not to overheat; you want to keep that creamy texture intact!
Print
Steakhouse Potato Salad: 5 Reasons You’ll Adore It
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
- Diet: Vegetarian
Description
A classic steakhouse-style potato salad with a creamy dressing and fresh herbs.
Ingredients
- 2 pounds potatoes, diced
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Pepper to taste
Instructions
- Boil the diced potatoes until tender, about 15 minutes.
- Drain and let cool.
- In a bowl, mix mayonnaise, mustard, salt, and pepper.
- Add cooled potatoes, celery, red onion, and parsley to the bowl.
- Toss everything gently to combine.
- Refrigerate for at least 1 hour before serving.
Notes
- Adjust seasoning to your taste.
- Can be made a day in advance.
- For extra flavor, add crumbled bacon.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Steakhouse Potato Salad