Steakhouse potato salad isn't your average picnic fare. It's a creamy, tangy, and intensely flavorful side dish designed to complement the richness of a perfectly grilled steak. This recipe delivers that classic steakhouse experience, with a focus on quality ingredients and a technique that results in tender potatoes and a perfectly balanced dressing. Forget limp, bland potato salad; this recipe is all about bold flavors and satisfying textures.
What Makes Steakhouse Potato Salad Different?
The key differences between this recipe and a standard potato salad lie in the ingredients and the preparation method. Steakhouse potato salads often feature:
- Higher-quality ingredients: Think creamy mayonnaise, sharp cheddar cheese, crisp celery, and perfectly cooked potatoes.
- A bolder flavor profile: The dressing is often tangier, with a hint of mustard or even a touch of horseradish for a surprising kick.
- A superior texture: The potatoes are cooked just right – tender but not mushy – and the salad isn't overly soggy.
The Recipe: Steakhouse Potato Salad
This recipe serves 6-8 people.
Ingredients:
- Potatoes: 2 lbs Yukon Gold potatoes, peeled and cubed (about 1-inch cubes)
- Hard-boiled eggs: 4 large eggs, peeled and chopped
- Celery: 1 cup celery, finely diced
- Red onion: ½ cup red onion, finely diced (optional, but adds a nice bite)
- Sharp cheddar cheese: 1 cup, shredded
- Mayonnaise: 1 cup high-quality mayonnaise (Duke's or Hellmann's are excellent choices)
- Yellow mustard: 2 tablespoons Dijon mustard
- Apple cider vinegar: 1 tablespoon
- Sugar: 1 tablespoon (or to taste)
- Salt and freshly ground black pepper: To taste
- Fresh dill: 2 tablespoons, chopped (optional, but adds freshness)
- Paprika: 1 teaspoon, for garnish (optional)
Instructions:
- Cook 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.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
- Combine the ingredients: Add the cooled potatoes, chopped hard-boiled eggs, celery, red onion (if using), and shredded cheddar cheese to the bowl with the dressing. Gently toss to combine, ensuring all the potatoes are coated.
- Chill and serve: Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. This is crucial for the best flavor. Before serving, stir gently and garnish with fresh dill and paprika (if using).
Frequently Asked Questions (FAQs)
Can I make this potato salad ahead of time?
Absolutely! In fact, the flavors develop even more when it's made ahead and allowed to chill for several hours or overnight.
What kind of potatoes are best for potato salad?
Yukon Gold potatoes are ideal because they hold their shape well while remaining tender. Red potatoes can also be used, but they might be a bit firmer.
Can I substitute other cheeses?
While sharp cheddar is classic, you can experiment with other cheeses, such as Colby Jack or even a mild pepper jack for a little heat.
How can I keep the potato salad from getting soggy?
Make sure the potatoes are completely drained before adding them to the dressing. Don't add the dressing until the potatoes have cooled slightly. And avoid overmixing.
What other additions can I include?
Bacon bits, chopped pickles, or even some chopped green onions are great additions to this recipe. Feel free to experiment and find your favorite variations.
This recipe provides a delicious and impressive potato salad that's perfect for any occasion, especially alongside a juicy steak. Enjoy!
