Description
Creamy, smoky, and tangy Steakhouse Potato Salad – perfect for BBQs!
Ingredients
Scale
- 2 pounds red potatoes, cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 3 hard-boiled eggs, chopped
- 1/2 cup diced red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
Instructions
- Boil the potatoes in salted water until tender, about 12 minutes. Drain well and let cool slightly.
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and black pepper until smooth.
- Add the cooled potatoes, chopped eggs, red onion, celery, parsley, and dill pickles to the bowl with the dressing.
- Toss everything gently to coat, being careful not to break up the potatoes too much.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld.
- Taste and adjust seasoning before serving. Garnish with extra parsley if desired.
Notes
- Make Ahead: Prepare up to a day in advance for the best flavor.
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
Keywords: steakhouse potato salad, potato salad, side dish, barbecue, picnic
