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