Print

Steakhouse Potato Salad

Steakhouse Potato Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy this creamy and flavorful Steakhouse Potato Salad that’s perfect for potlucks and barbecues. Try it today and elevate your meal!

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and cubed
  • 4 large hard-boiled eggs, chopped
  • 2 celery stalks, diced
  • ¼ cup red onion, finely chopped
  • 2 tablespoons fresh chives, chopped
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika

Instructions

  1. First up, we need to cook those potatoes. Start by placing the cubed russet potatoes in a large pot. Cover them with cold salted water and bring everything to a boil. Let them cook until fork-tender—this usually takes about 15-20 minutes. Once they’re done, drain them well in a colander and let them cool completely.
  2. While your potatoes are cooling off, let’s whip up the dressing! In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and paprika until smooth.
  3. In a large bowl, gently mix together your cooled potatoes, chopped hard-boiled eggs, diced celery stalks, finely chopped red onion, fresh chives. Take your time here—gently folding in each ingredient helps keep your potato pieces intact while allowing all those amazing flavors to come together.
  4. Pour the dressing over your potato mixture and gently fold everything until it's evenly coated. Cover your bowl with plastic wrap or a lid and pop it in the fridge for at least one hour.

Nutrition

Find it online: https://kitchenmealplan.com/steakhouse-potato-salad/