Craving that creamy, dreamy potato salad you get at your favorite steakhouse? Forget takeout! This recipe delivers the same rich, satisfying flavor, all from the comfort of your own kitchen. It's surprisingly easy to make, perfect for a quick weeknight dinner or a memorable barbecue. Get ready to impress your family and friends with this elevated take on a classic comfort food. This recipe is a delicious addition to your collection of easy recipes, healthy meals, and quick dinner ideas. Homemade cooking has never been so rewarding!
Ingredients:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise (full-fat recommended for best flavor)
- 1/4 cup sour cream
- 1/4 cup yellow mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 small red onion, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup chopped fresh parsley
- 2 hard-boiled eggs, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika, for garnish (optional)
Instructions:
Step 1: Boil the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 12-15 minutes, or until the potatoes are tender but not falling apart. Drain well and set aside to cool slightly.
Step 2: Prepare the Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, Dijon mustard, and white wine vinegar. Season with salt and pepper to taste.
Step 3: Combine and Chill
Once the potatoes are cool enough to handle, add them to the bowl with the dressing. Gently fold in the red onion, celery, parsley, and chopped hard-boiled eggs.
Step 4: Serve and Enjoy
Cover the potato salad and refrigerate for at least 2 hours to allow the flavors to meld. This step is crucial for developing the best flavor profile! Before serving, garnish with a sprinkle of paprika, if desired. Serve chilled and enjoy this delicious and satisfying side dish.
Tips for the Best Steakhouse Potato Salad:
- Potato Type Matters: Yukon Gold potatoes are ideal for their creamy texture and ability to hold their shape. Russet potatoes can also work, but they tend to become a bit more mushy.
- Don't Overcook: Overcooked potatoes will result in a mushy salad. Aim for tender but still slightly firm potatoes.
- Make Ahead: This potato salad is even better the next day! The flavors have a chance to really blend together overnight.
- Adjust to Your Taste: Feel free to adjust the amount of mayonnaise, mustard, or vinegar to your liking. Some people prefer a tangier salad, while others prefer it creamier.
Variations:
- Bacon: Add crispy bacon bits for a smoky, savory twist.
- Dill: Fresh dill adds a bright, herbaceous note.
- Pickles: Chopped dill pickles provide a delightful crunch and tang.
- Other Vegetables: Feel free to experiment with other vegetables, such as bell peppers or green onions.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 300mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugar: 3g
- Protein: 4g
This recipe provides delicious and healthy meals perfect for any occasion. It's easy to customize and a wonderful addition to your collection of best recipes. Enjoy!