Steakhouse Potato Salad
A deliciously creamy potato salad with a flavor explosion, combining perfectly cooked potatoes with crunchy celery, zesty onions, and a rich dressing.
Ingrédients
Main Ingredients
- 2 pounds potatoes, diced Use a starchy variety like Russet or Yukon Gold.
- 1 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
- 1 tablespoon mustard Adds tanginess; can substitute with vinegar for those allergic.
- 1/2 cup celery, chopped
- 1/2 cup red onion, chopped
- 1/4 cup fresh parsley, chopped
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Wash the potatoes thoroughly and dice them into uniform pieces.
- Chop the celery, red onion, and parsley.
Cooking
- Place the diced potatoes in a large pot and cover them with cold water.
- Bring the water to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes.
- Drain the cooked potatoes in a colander and let cool completely.
Mixing
- In a large mixing bowl, combine the mayonnaise, mustard, salt, and pepper; whisk until smooth.
- Once the potatoes are completely cool, add them to the dressing and fold gently.
- Add the celery, red onion, and parsley to the bowl and toss gently.
Final Steps
- Taste and adjust seasoning as desired.
- Refrigerate for at least one hour before serving.
Notes
Perfect for barbecue side dishes, potlucks, and family gatherings. Can be made ahead for enhanced flavors.