Let’s be honest, is there anything more comforting than a creamy, perfectly balanced potato salad? It’s a staple at backyard barbecues, holiday gatherings, and, of course, alongside a juicy steak. My Steakhouse Potato Salad takes inspiration from those classic steakhouse sides, but with a homemade touch that’s easy enough for any weeknight. This recipe uses simple ingredients but delivers big on flavor—you’ll be making this one again and again.
Top Reasons To Make It
Why should this Steakhouse Potato Salad be your new go-to? Well, first off, it’s incredibly versatile. It’s the perfect partner for grilled meats, especially brisket, and it holds up beautifully at a potluck. Plus, it’s a great way to use up leftover baked or boiled potatoes. But honestly, the real reason? It’s just plain delicious. So good.
Ingredients
- Creamer potatoes (Small, uniform size for even cooking.)
- Celery (Adds a crisp, fresh counterpoint.)
- Red onion (A touch of sharpness and beautiful color.)
- Hard-boiled eggs (Classic potato salad ingredient, adds richness.)
- Mayonnaise (The creamy base of the dressing.)
- Yellow mustard (Tangy and flavorful.)
- Sweet pickle relish (A touch of sweetness and crunch.)
- Smoked paprika (Smoky depth of flavor, a little goes a long way.)
- Celery seed (Adds a subtle earthy note.)
- Salt and black pepper (Enhances all the flavors.)
You’ll find the exact ingredient amounts below in the printable recipe card!
Instructions
- Boil the potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- While the potatoes cool, dice the celery, red onion, and hard-boiled eggs.
- In a large bowl, whisk together the mayonnaise, mustard, sweet pickle relish, smoked paprika, celery seed, salt, and pepper.
- Gently fold in the potatoes, celery, red onion, and eggs. Be careful not to overmix, or the potatoes will get mushy.
- Cover and chill for at least 2 hours to allow the flavors to meld. The longer it chills, the better it tastes!
Variations & Substitutions
Want to switch things up? Try adding chopped dill pickles for extra tang or a dash of cayenne pepper for a little kick. Honestly, if you hate heat, skip the cayenne. For a lighter version, use a mixture of mayonnaise and plain Greek yogurt. You can also experiment with different types of potatoes, like Yukon Golds or red potatoes.
Oven Temperatures
This recipe doesn’t require an oven.
Serving Ideas & Pairings
This Steakhouse Potato Salad is fantastic with grilled meats, especially brisket. It’s also a winner alongside burgers, hot dogs, or even fried chicken. Thinking of what to make with steak sides? This salad is your answer! Try it at your next BBQ alongside some classic coleslaw and baked beans. Looking for a fun twist on a classic? Consider making what some folks call Hashbrown Salad (or Big Mac Salad) by using shredded hash browns instead of boiled potatoes for a truly unique texture and flavor.
Storage & Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold, so, so cold straight from the fridge—no reheating needed. But if you must, a microwave on low for 20-30 second bursts for a quick warm-up will do. After 3 days, it’s best to discard any remaining potato salad to avoid any food safety concerns.
Frequently Asked Questions
Q: Can I make this Potato Salad With Creamer Potatoes ahead of time?
A: Absolutely! In fact, it’s even better the next day after the flavors have had a chance to mingle. It’s perfect for prepping for a BBQ or potluck.
Q: I’m making this as a side for brisket. What other sides go well with a BBQ spread?
A: Great question! Some other crowd-pleasing dishes that would complement this Steakhouse Potato Salad and your brisket include coleslaw, baked beans, mac and cheese, potato salad for BBQ (maybe the million dollar kind!), and even a refreshing potato and apple salad. I’ve also found that those looking for similar options to a Big Mac Salad or New York potato salad recipe will love my version.
And there you have it—my take on a classic Steakhouse Potato Salad. It’s easy, delicious, and the perfect side dish for just about any occasion. I hope you give it a try!
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Steakhouse Potato Salad: A Crowd-Pleasing Side
- Total Time: 35 minutes + chilling
- Yield: 6 servings
Description
This Steakhouse Potato Salad is the ultimate crowd-pleaser—creamy, tangy, and loaded with bold flavor. With creamy potatoes, crunchy celery, smoky paprika, and a rich mayo-mustard dressing, it’s perfect for BBQs, potlucks, or any backyard meal.
Ingredients
▢ 2 lbs creamer potatoes, halved if large
▢ 2 celery stalks, diced
▢ ½ red onion, finely diced
▢ 3 hard-boiled eggs, chopped
▢ ¾ cup mayonnaise
▢ 1 tablespoon yellow mustard
▢ 2 tablespoons sweet pickle relish
▢ ½ teaspoon smoked paprika
▢ ¼ teaspoon celery seed
▢ Salt and black pepper, to taste
Instructions
1. Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly.
2. While the potatoes cool, dice the celery, red onion, and hard-boiled eggs.
3. In a large bowl, whisk together the mayonnaise, mustard, relish, paprika, celery seed, salt, and black pepper.
4. Gently fold the cooled potatoes, celery, onion, and eggs into the dressing. Mix just until combined—don’t overmix.
5. Cover the bowl and chill in the fridge for at least 2 hours before serving. It gets better the longer it chills!
Notes
• For extra richness, substitute half the mayo with sour cream.
• If you like it tangier, add a splash of apple cider vinegar.
• Garnish with extra smoked paprika or chives before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: about 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: steakhouse potato salad, creamy potato salad, bbq side dishes, summer sides