Irresistible Steakhouse Potato Salad Recipe in 3 Easy Steps

You know that moment when you’re at a steakhouse, completely stuffed from your ribeye, but somehow still find room for that creamy, tangy potato salad they serve on the side? That’s exactly what I wanted to recreate at home after one particularly memorable date night. I’ll never forget how the server winked when he brought out seconds of their “famous” potato salad – and honestly? My version might just be better.

This steakhouse potato salad recipe captures everything we love about restaurant sides – the perfect creamy texture, that little kick of Dijon, and just enough crunch from the red onions. It’s become my go-to for everything from backyard BBQs to fancy dinner parties (though let’s be real, it usually disappears before it even hits the table). The secret’s in how the flavors mingle while it chills – trust me, you’ll want to make extra.

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Why You’ll Love This Steakhouse Potato Salad Recipe

Oh, where do I even start? This isn’t your average picnic potato salad—it’s the kind that makes people sneak extra spoonfuls when they think no one’s looking. Here’s why it’s a total game-changer:

• Creamy dreamy texture: The mayo-Dijon combo clings to every potato chunk without being gloppy (we’ve all suffered through those sad, drowning-in-dressing salads)
• The tang-to-sweet balance: Apple cider vinegar and sugar play off each other like best friends—just like that steakhouse version you crave
• Meal-magic pairing: It transforms basic grilled chicken into a feast and turns steak night into a special occasion
• Make-ahead superstar: Tastes even better the next day, which means less stress when company’s coming (hello, extra patio time!)

Seriously, this is the potato salad that gets requested by name at every family gathering. And the best part? It’s embarrassingly easy to whip up.

Ingredients for Steakhouse Potato Salad

Here’s everything you’ll need to make this show-stopping side dish (and yes, every single ingredient matters!):

• 2 lbs russet potatoes, peeled and diced into 1-inch cubes (trust me, uniform pieces cook evenly)
• 1/2 cup real mayonnaise (not the low-fat stuff—we’re going for full flavor here)
• 2 tbsp Dijon mustard – the grainy kind adds the perfect zing
• 1 tbsp apple cider vinegar – that subtle fruity tang makes all the difference
• 1 tsp white sugar – just enough to balance the acidity
• 1/2 tsp kosher salt plus 1/4 tsp freshly ground black pepper
• 1/2 cup finely diced red onion (soak in cold water for 5 minutes if you want milder flavor)
• 2 large hard-boiled eggs, chopped (fresh eggs peel easier—learned that the hard way!)
• 2 tbsp packed fresh parsley, finely chopped (none of that dried nonsense)

Ingredient Notes & Substitutions

The Dijon mustard? Non-negotiable—it gives that signature steakhouse bite. But if you’re out, whole grain mustard works in a pinch. Red onion stays crisp even after chilling (unlike wimpy yellow onions), but scallions make a milder swap. For a lighter version, replace half the mayo with Greek yogurt—it’ll still be creamy but with extra tang. And if you’re feeling fancy? Toss in some crispy bacon or capers for next-level texture. Just promise me you won’t skip the fresh parsley—it’s like confetti celebrating all those delicious flavors!

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If you’re a fan of hearty side dishes, you’ll also love our protein-packed Dense Bean Salad Recipe—a flavorful option that pairs perfectly with grilled meats and BBQ spreads.

Equipment Needed

You probably have everything already! Just grab:

• A large pot for boiling those potatoes (mine’s always splattered with starch—sign of good cooking!)
• Mixing bowls – one for dressing, one for combining
• Your trusty sharp knife (dull knives bruise onions and make parsley sad)

That’s it—no fancy gadgets required. Though I won’t judge if you use your grandma’s wooden spoon for stirring like I do!

How to Make Steakhouse Potato Salad

Alright, let’s get cooking! This steakhouse potato salad comes together in three simple steps, but each one is super important for getting that perfect texture and flavor. I’ll walk you through it like I’m right there in the kitchen with you—just don’t blame me when your whole house smells amazing!

Step 1: Cook the Potatoes

First, toss those peeled, diced potatoes into a big pot of cold, salted water (like the ocean, baby!). Bring it to a boil, then lower to a simmer. Here’s my trick: test them at 8 minutes with a fork—they’re ready when it slides in easily but the pieces still hold their shape. Drain immediately and spread them out on a tray to cool. This stops the cooking and prevents mushiness—nobody wants potato soup!

Step 2: Prepare the Dressing

While the potatoes cool, let’s make the magic dressing. In a small bowl, whisk together the mayo, Dijon, vinegar, sugar, salt, and pepper until it’s smooth as jazz. Taste it! Want more tang? Add a splash of vinegar. Too sharp? A pinch more sugar. This is your moment to shine—adjust until it makes your taste buds dance.

Step 3: Combine & Chill

Now the fun part! In your largest bowl, gently fold the cooled potatoes (must be cool or the dressing breaks!), dressing, onions, and eggs until every piece is happily coated. Here’s where patience comes in—cover and refrigerate for at least an hour (two is better). The flavors need time to get to know each other, and the dressing thickens up perfectly. I always sneak a taste before serving to adjust seasoning—sometimes it needs another pinch of salt after chilling. Pro tip: give it one last gentle stir right before serving to redistribute all that creamy goodness!

Tips for Perfect Steakhouse Potato Salad

After making this recipe more times than I can count (hello, summer BBQs!), here are my hard-earned secrets for potato salad stardom:

• Potato perfection: Test doneness early—they keep cooking after draining! Mushy potatoes turn creamy dressing into glue (we’ve all been there).
• Season in stages: That first taste of dressing? Always undersalt. After chilling, flavors concentrate, so do a final salt check before serving.
• Garnish last-minute: Sprinkle parsley just before serving so it stays bright green and fresh. Bonus: it makes your dish look straight from a steakhouse!

Remember: great potato salad is about patience—from cooling to chilling, every wait makes it better.

Serving Suggestions

This steakhouse potato salad was practically made for summer gatherings! I love serving it alongside juicy grilled ribeyes – the creamy potatoes cut through that rich beef flavor perfectly. It’s also fantastic with smoky BBQ ribs, piled next to a cheeseburger, or even as part of a deli-style sandwich spread. For picnics? Just pack it in mason jars – they keep portions neat and make you look like the hostess with the mostess. Honestly, I’ve yet to find a main dish it doesn’t elevate!

Storage & Reheating

Here’s the beautiful thing about this steakhouse potato salad – it actually gets better as it sits! Store leftovers in an airtight container in the fridge for 3-4 days (if it lasts that long). Never freeze it though – the texture turns weepy and sad. And whatever you do, serve it cold straight from the fridge – that’s when all those flavors really shine. I’ve been known to eat it straight from the container with a fork… no judgment!

Nutritional Information

Just so you know, these numbers are estimates—your exact counts will depend on which mayo brand you use or how big those eggs really were! Per serving (about 1 cup), you’re looking at roughly 280 calories, 18g fat, and 5g protein. Not bad for a steakhouse-worthy side, right?

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Frequently Asked Questions

Let me answer those burning potato salad questions I always get asked at potlucks (usually between bites!):