Description
This Steakhouse Potato Salad recipe delivers a creamy, flavorful side dish perfect for any meal. Featuring tender boiled potatoes mixed with a rich mayonnaise and mustard dressing, complemented by crunchy celery, sharp red onion, and fresh parsley, this comforting salad is chilled to develop its full taste.
Ingredients
Scale
Main 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 Potatoes: Place the diced potatoes in a pot of boiling water and cook until tender, approximately 15 minutes. Test by piercing with a fork to ensure they are soft but not falling apart.
- Drain and Cool: Drain the potatoes thoroughly and spread them out on a tray or leave in the colander to cool to room temperature, preventing the salad from becoming too warm.
- Prepare Dressing: In a large mixing bowl, combine the mayonnaise, mustard, salt, and pepper. Stir well to create a creamy and balanced dressing base.
- Add Vegetables and Potatoes: Once potatoes are cooled, add them to the bowl along with the chopped celery, red onion, and fresh parsley, distributing everything evenly.
- Mix Gently: Toss all ingredients carefully to fully coat the potatoes and mix the flavors without mashing the potatoes.
- Chill Before Serving: Cover the salad and refrigerate it for at least 1 hour to allow flavors to meld and serve chilled for the best taste experience.
Notes
- Use firm, waxy potatoes like Yukon Gold or red potatoes for best texture in potato salad.
- Chilling the salad helps the flavors to develop and improves its texture.
- Adjust seasoning with additional salt and pepper to taste before serving.
- For a tangier flavor, consider adding a splash of apple cider vinegar or pickle juice to the dressing.
- This salad can be prepared a day ahead and stored in the refrigerator, making it perfect for gatherings.
