Steakhouse Potato Salad

$- 2 pounds baby Yukon gold potatoes, halved - 1/2 cup sour cream - 1/4 cup mayonnaise - 1 cup cooked steak, chopped into bite-sized pieces Baby Yukon gold potatoes are perfect for this dish. Their creamy texture shines when cooked. Sour cream and mayonnaise create a rich dressing that ties everything together. Chopped steak adds a savory touch and makes this salad hearty. - 4 green onions, finely chopped - 1/2 cup crispy fried onions - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Green onions give the salad a fresh crunch. Crispy fried onions add texture and flavor. Seasoning with salt and pepper enhances every bite. Garnishing with fresh parsley makes the dish look appealing. This potato salad is more than just a side; it’s a meal on its own. The blend of flavors and textures makes it satisfying. You’ll love how easy it is to make and how great it tastes. {{ingredient_image_2}} Boiling Method Start by boiling the baby Yukon gold potatoes. Place the halved potatoes in a big pot. Cover them with cold salted water. Heat the pot on medium-high until the water boils. Once boiling, lower the heat to medium. Let the potatoes cook until they are fork-tender, about 15 to 20 minutes. Cooling Technique After cooking, drain the potatoes in a colander. Let them cool for a few minutes. This step helps prevent the dressing from getting too warm. Mixing Ingredients In a mixing bowl, combine sour cream, mayonnaise, Dijon mustard, and apple cider vinegar. Add a pinch of salt and pepper. Use a whisk to mix until smooth and creamy. Achieving the Right Consistency You want the dressing to be thick but pourable. If it feels too thick, add a tiny splash of water or vinegar. Taste it to make sure the flavor is just right. Folding Techniques In a large bowl, add the cooled potatoes, chopped steak, and green onions. Pour the dressing over everything. Use a spatula to gently fold the ingredients together. Be careful not to mash the potatoes. Adjusting Flavor After folding, taste the salad. If it needs more flavor, add more salt and pepper. You can also add extra steak or onions if you want. Cooking Time for Potatoes To get perfect potatoes, cook them for 15 to 20 minutes. Start with cold, salted water. Bring it to a boil, then reduce the heat. When they are fork-tender, they are done. Don't overcook them, or they will be mushy. Creaminess of Dressing The dressing makes the salad creamy. Mix sour cream, mayonnaise, Dijon mustard, and apple cider vinegar. Whisk until smooth. If you want it creamier, add more sour cream. Adjust the flavors with salt and pepper for the best taste. Presentation Tips Serve your salad in a beautiful dish. Top it with fresh parsley and crispy fried onions. This adds color and texture. A nice presentation makes your dish more appetizing. Pairing Ideas This salad pairs well with grilled meats. Serve it alongside steak, chicken, or burgers. It also goes great with fresh bread or corn on the cob. Overcooking Potatoes Overcooked potatoes ruin the salad. They become mushy and lose their shape. Keep an eye on them while they cook to avoid this mistake. Dressing Ratio Issues Using too much dressing makes the salad soggy. Start with the recommended amounts. You can always add more later if needed. Balance is key for the best flavor and texture. Pro Tips Choose the Right Potatoes: Yukon gold potatoes are creamy and hold up well in salads, but you can also use red potatoes for a slightly different texture and flavor. Chill Before Serving: For the best flavor, let the potato salad chill in the refrigerator for at least an hour. This allows the flavors to meld beautifully. Customize Your Steak: Feel free to experiment with different cuts of steak or even leftover grilled steak for a more robust flavor in your salad. Add Extra Veggies: Consider adding diced bell peppers, celery, or pickles to enhance the texture and flavor of your potato salad. {{image_4}} Vegan Options You can make a vegan version of steakhouse potato salad. Start by using vegan mayonnaise and a plant-based sour cream. Swap the steak for marinated grilled mushrooms or jackfruit. These options will give you a satisfying texture and flavor without meat. Gluten-Free Alternatives This recipe is mostly gluten-free. Just ensure your mayonnaise and any added ingredients are gluten-free. You can also use fresh herbs for extra flavor without added gluten. Additional Ingredients To boost flavor, consider adding diced pickles or celery for crunch. You might also try adding a little smoked paprika for a nice kick. For a zestier taste, mix in some chopped dill or capers. Spice Variations If you love heat, add some diced jalapeños or a dash of hot sauce. You can also sprinkle in your favorite spices, like garlic powder or onion powder. These small changes can make your salad unique. Serving in Individual Cups For a fun twist, serve the potato salad in small cups. This works great for parties or picnics. Each guest gets their own portion, making it easy to grab and eat. Creative Garnishing Ideas Garnish your salad with fresh herbs or extra crispy onions. You can even use a sprinkle of paprika for color. A few cherry tomatoes on the side can add a pop of color too. - Place the potato salad in an airtight container. - Store it in the fridge right away. Using the right container helps keep the flavors fresh. I always recommend glass or plastic containers with tight lids. This keeps out air and moisture. - It lasts about 3 to 5 days in the fridge. - Look for off smells or changes in texture. If you notice the salad looks watery or has an odd smell, it's best to toss it. Freshness is key to enjoying that hearty flavor. - Use the microwave for quick reheating. - Heat in short bursts to avoid mushy potatoes. I suggest stirring the salad every 30 seconds. This helps keep the texture nice. You want to enjoy that crunch from the crispy onions, so avoid overheating. Yes, you can make steakhouse potato salad ahead of time. This dish tastes even better after sitting in the fridge for a few hours. Prepare it up to a day in advance. Store it in an airtight container to keep it fresh. When serving, give it a quick stir. This helps mix the flavors again. For the best flavor, I recommend using ribeye or sirloin steak. These cuts are tender and full of flavor. You can also use flank or filet mignon for a different taste. Just make sure to cook the steak to your liking. Chop it into bite-sized pieces before adding it to the salad. Yes, you can use other types of potatoes. While baby Yukon gold potatoes are my favorite, red potatoes work well too. They hold their shape and add a nice texture. You can even try fingerling potatoes for a fun twist. Just make sure to cook them until they are fork-tender. This blog post covered the key ingredients for steakhouse potato salad, from Yukon Gold potatoes to tasty dressings. I shared step-by-step cooking and mixing methods to create a delicious dish. You now know tips for perfect texture, serving ideas, and common mistakes to avoid. Try variations that suit your diet and enhance flavors. With proper storage, this dish can last and taste great. Remember, cooking is a journey, so have fun in the kitchen!$

This hearty and flavorful steakhouse potato salad is a perfect side dish for barbecues or casual gatherings, combining tender potatoes with savory steak and a creamy dressing for an unforgettable taste!

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Prep Time 15

Cook Time 25

Total Time 40

Course Side Dish

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 pounds baby Yukon gold potatoes, halved
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
4 pieces green onions, finely chopped
1 cup cooked steak, chopped into bite-sized pieces
1/2 cup crispy fried onions
to taste Salt and pepper
to taste Fresh parsley, chopped

Instructions

In a large pot, add the halved Yukon gold potatoes and cover them with cold salted water. Bring the water to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and let them cool slightly in a colander.
In a mixing bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Whisk these ingredients together until the mixture is smooth and creamy.
In a large mixing bowl, add the cooled potatoes, chopped steak, and finely chopped green onions. Gently pour the dressing over the potato and steak mixture. Carefully fold the ingredients together until everything is evenly coated in the dressing.
Fold in the crispy fried onions to the potato salad, reserving a small amount for garnish. Taste the salad and adjust the seasoning with more salt and pepper if needed.
Transfer the delicious potato salad to a serving dish. For a beautiful finish, sprinkle fresh chopped parsley on top along with the reserved crispy fried onions.

Notes

Adjust seasoning to taste and reserve some crispy fried onions for garnish.

Keyword barbecue, potato salad, side dish, steak