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- 2 pounds baby Yukon Gold potatoes, halved - 1 cup sour cream - ½ cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 4 green onions, sliced - 8 ounces cooked steak, cubed (preferably ribeye or sirloin) - ½ cup crumbled blue cheese - Fresh parsley for garnish For this steakhouse potato salad, I love using baby Yukon Gold potatoes. They are creamy and hold their shape well. The sour cream and mayonnaise give it a rich, creamy texture. Dijon mustard and apple cider vinegar add a nice tang. Garlic and onion powder bring depth to the flavor. The green onions add crunch and freshness. Of course, the star is the steak; I prefer ribeye or sirloin for their great taste. You can mix in some extras to elevate your potato salad. Here are a few ideas: - Bacon bits: for a smoky flavor - Chopped dill pickles: for a tangy crunch - Celery: for extra crunch - Fresh herbs: like dill or chives for freshness These ingredients can enhance the taste and texture of your dish, making it even more tempting. When choosing potatoes, look for smooth and firm ones with no blemishes. Fresh baby Yukon Gold potatoes have a buttery taste. For steak, I recommend ribeye or sirloin, as they are tender and flavorful. Choose cuts with good marbling for the best taste. Always ask your butcher for the freshest cuts available. This will ensure your potato salad is top-notch. {{ingredient_image_1}} To boil your potatoes, start with 2 pounds of baby Yukon Gold potatoes. Halve each potato for even cooking. Place them in a large pot and cover them with salted water. Bring the pot to a boil over high heat. Cook the potatoes for about 15-20 minutes. You want them to be fork-tender, not mushy. Once ready, drain the water and let them cool for a bit. This step is crucial to get the right texture for your salad. Next, let's make the dressing. Grab a medium bowl and add 1 cup of sour cream. Then, mix in ½ cup of mayonnaise. Add 1 tablespoon of Dijon mustard for a nice kick. Pour in 1 tablespoon of apple cider vinegar for some tang. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Season with salt and pepper to taste. Whisk everything together until it's smooth and creamy. This dressing gives your salad its rich flavor. Now, it's time to bring it all together. In a large mixing bowl, combine the cooled potatoes, 8 ounces of cubed cooked steak, and 4 sliced green onions. Gently fold in the creamy dressing. Make sure every potato and piece of steak is well-coated. Finally, add ½ cup of crumbled blue cheese. Mix it gently to keep the potatoes intact. Taste your salad and adjust the seasoning if needed. Cover the bowl with plastic wrap and chill it in the fridge for at least 1 hour. This helps the flavors blend beautifully. Before serving, stir the salad again and garnish with fresh parsley. Enjoy your delicious steakhouse potato salad! To boost the flavor, use fresh herbs. Fresh dill or chives add great taste. You can also try adding a dash of hot sauce for some heat. A squeeze of lemon juice brightens the dish. Don't skip the blue cheese; its creamy and tangy notes shine through. Lastly, let the salad chill. This step allows the flavors to blend well. A common mistake is overcooking the potatoes. They should be fork-tender but not mushy. Avoid using low-quality steak; a good cut makes a big difference. Don’t skip on seasoning. Taste as you go to find the right balance. Lastly, don’t rush the chilling time. Letting it sit helps the flavors develop. For the best texture, use baby Yukon Gold potatoes. Their creaminess fits well with the dressing. When making the dressing, whisk until smooth. This ensures even coating. Gently fold in the steak and potatoes. This keeps everything intact. If you want extra creaminess, add more sour cream or mayo. Pro Tips Choose Fresh Potatoes: Opt for firm, fresh Yukon Gold potatoes for the best texture and flavor in your potato salad. Cool Before Mixing: Allow the potatoes to cool slightly before mixing them with the dressing to prevent the salad from becoming mushy. Customize Your Steak: Feel free to use leftover steak or any type of grilled meat you prefer for a personalized touch. Make Ahead: Prepare the salad a few hours in advance or even the day before; chilling allows the flavors to develop beautifully. {{image_2}} You can use many types of potatoes for steakhouse potato salad. I love using baby Yukon Gold potatoes for their creamy texture. You can also try red potatoes for a slightly firmer bite. Russet potatoes work too but may become mushy if overcooked. If you prefer, you can mix different potatoes for fun flavors and textures. If you want to boost the protein, add cooked bacon or shredded chicken. Both options give a smoky or savory kick. For veggies, diced celery or bell peppers add crunch and color. You can even toss in some peas for a pop of sweetness. Just make sure to balance flavors so they don’t overpower the dish. To make a lighter version of potato salad, swap some of the mayonnaise with Greek yogurt. This keeps it creamy while cutting calories. You can also reduce the amount of sour cream. Adding more fresh herbs, like dill or chives, brightens the flavor without extra calories. Just remember, the goal is to enjoy every bite! To keep your steakhouse potato salad fresh, store it in an airtight container. This helps prevent odors from other foods in the fridge. Always let the salad cool before sealing it. Avoid adding toppings like parsley until you're ready to serve. This keeps them fresh and vibrant. Your potato salad will last about 3 to 5 days in the fridge. After that, the ingredients may lose quality. Always check for off smells or changes in texture before eating. If in doubt, toss it out to be safe. While I don’t recommend freezing potato salad, you can do it if needed. To freeze, place it in a freezer-safe container. Leave some space for expansion. When you’re ready to eat, thaw it in the fridge overnight. After thawing, stir well and check the taste. You may need to add a bit more dressing to restore creaminess. Yes, you can make Steakhouse Potato Salad ahead of time. It's a great dish for meal prep or gatherings. I suggest making it a day before serving. This lets the flavors blend well. Just cover it tightly and store it in the fridge. When you are ready to serve, give it a stir and add fresh parsley for a nice touch. If you don’t like blue cheese, you have options. Feta cheese works well as a substitute. It has a similar crumbly texture but a milder taste. You can also use goat cheese for a creamy texture. If you want a non-cheese option, try using nutritional yeast. It adds a cheesy flavor without the dairy. Yes, you can make a vegan version of this potato salad. First, replace the sour cream and mayonnaise with vegan alternatives. Look for plant-based sour cream and mayo in stores. For the steak, use grilled mushrooms or tempeh for texture. Lastly, skip the cheese or use a vegan cheese alternative. This way, everyone can enjoy a tasty dish! You learned how to make a tasty Steakhouse Potato Salad, from selecting good potatoes to mixing the best flavors. I shared tips for cooking and storing your salad so it stays fresh. Remember, you can tweak this recipe with different toppings or lighter options. Enjoy your salad, and don’t be afraid to get creative! Whether for a meal or a gathering, this dish shines. Keep experimenting and having fun with your flavors!

Steakhouse Potato Salad

A creamy and flavorful potato salad featuring tender Yukon Gold potatoes, steak, and blue cheese.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 pounds baby Yukon Gold potatoes, halved
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 4 green onions, sliced
  • 8 ounces cooked steak, cubed (preferably ribeye or sirloin)
  • 0.5 cup crumbled blue cheese
  • for garnish Fresh parsley

Instructions
 

  • Place the halved Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and allow them to cool down slightly.
  • In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper until smooth and creamy.
  • In a large mixing bowl, combine the cooked potatoes, cubed steak, and sliced green onions. Gently fold in the dressing until everything is well-coated.
  • Sprinkle the crumbled blue cheese over the potato salad and gently mix to combine. Adjust seasoning with additional salt and pepper if needed.
  • Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
  • Before serving, give the salad a gentle stir and garnish with fresh parsley for a pop of color.

Notes

Chill for at least 1 hour before serving for best flavor.
Keyword blue cheese, potato salad, sour cream, steak