Description
Steakhouse Potato Salad is a rich and creamy twist on the classic potato salad, featuring smoky beef, sharp cheddar cheese, and green onions in a tangy, flavorful dressing. Perfect as a side dish for grilled meats or steaks.
Ingredients
- 2 lbs baby potatoes or russet potatoes, peeled and cut into bite-sized pieces
- 6 slices beef, cooked and crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup green onions, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Paprika, for garnish (optional)
Instructions
- Cook the potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool slightly.
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and well-combined.
- Combine the salad: In a large mixing bowl, toss the cooked potatoes with the dressing until evenly coated. Add in the crumbled beef, shredded cheddar cheese, and chopped green onions. Gently stir to combine.
- Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld. This will also allow the salad to firm up and become more flavorful.
- Serve: Before serving, give the salad a gentle stir. Garnish with a sprinkle of paprika or extra green onions, if desired.
Notes
- Add pickles: For an extra tangy twist, mix in some chopped dill pickles or pickle relish to the potato salad.
- Add herbs: Fresh herbs like parsley, chives, or dill can be stirred in for added freshness.
- Spicy version: Add a bit of chopped jalapeños or a dash of hot sauce to give the potato salad some heat.
- Vegetarian version: Skip the beef for a vegetarian version. You can use smoked paprika to mimic some of the smoky flavor from the beef.
- Add hard-boiled eggs: For extra protein and creaminess, add chopped hard-boiled eggs to the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boil, Mix
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
