Steakhouse Potato Salad
A creamy and zesty potato salad that's perfect for summer barbecues and family gatherings, easily customizable to your tastes.
Ingredients
Main Ingredients
- 2 pounds potatoes, diced Yukon gold or red potatoes recommended.
- 1 cup mayonnaise Can substitute with Greek yogurt for a lighter version.
- 1 tablespoon mustard Use a gluten-free mustard for a gluten-free version.
- ½ cup celery, chopped
- ½ cup red onion, chopped
- ¼ cup fresh parsley, chopped
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Start by washing and peeling the potatoes. Dice them into equivalently sized cubes for even cooking.
- Measure out your remaining ingredients so they’re ready to go.
Cooking
- In a large pot, bring water to a boil.
- Add the diced potatoes and cook until tender, about 15 minutes. You’ll know they’re done when a fork can easily pierce through.
- Once cooked, drain the potatoes in a colander.
- Let them cool down for a bit; you want them warm but not hot when mixed with the dressing.
Dressing the Salad
- In a large mixing bowl, combine the mayonnaise, mustard, salt, and pepper. Stir until all ingredients are well blended.
- Add the cooled potatoes to the bowl with the dressing and gently fold to ensure each piece is thoroughly coated.
- Add the chopped celery, red onion, and parsley into the bowl. Toss everything gently.
- Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
Chilling
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. This salad is best served cold. Avoid reheating as it changes the texture.