No summer BBQ or steak dinner is complete without a rich, creamy, and flavorful potato salad. The Steakhouse Potato Salad is a classic side dish that combines tender potatoes, hard-boiled eggs, crisp celery, and savory seasonings with a creamy dressing that brings it all together.

This potato salad is hearty enough to stand on its own, but it’s also the perfect companion to grilled steaks, burgers, chicken, or ribs. With a balance of creamy, tangy, and slightly sweet flavors, it’s a timeless crowd-pleaser.

Why You’ll Love This Recipe

Classic Flavor: Creamy, tangy, and slightly sweet with a hint of mustard.
Perfect Texture: Soft potatoes with crunchy celery and onions for contrast.
Make-Ahead Friendly: Flavors meld beautifully when chilled overnight.
Customizable: Add bacon, pickles, or fresh herbs for extra depth.
Crowd-Pleaser: Perfect for picnics, potlucks, or steak dinners.

Ingredients & Notes

Potatoes: Use Yukon Gold or red potatoes for creamy texture and flavor.
Hard-Boiled Eggs: Adds richness and traditional steakhouse flavor.
Celery & Onion: Provide crunch and freshness.
Dressing: Mayonnaise, Dijon mustard, apple cider vinegar, and a touch of sugar create the creamy, tangy base.
Seasoning: Salt, pepper, paprika, and optional fresh parsley for garnish.

Ingredients – Steakhouse Potato Salad

Potatoes: 2 lbs Yukon Gold or red potatoes, diced
Hard-Boiled Eggs: 4, chopped
Celery: 2 stalks, finely chopped
Red Onion: ¼ cup, finely chopped
Mayonnaise: ¾ cup
Dijon Mustard: 2 tbsp
Apple Cider Vinegar: 1 tbsp
Sugar: 1 tsp
Salt: 1 tsp (adjust to taste)
Black Pepper: ½ tsp
Paprika: ½ tsp, for garnish
Fresh Parsley: 2 tbsp, chopped, optional garnish

Step-By-Step Instructions

Step 1 – Cook Potatoes

Place diced potatoes in a large pot and cover with cold water.
Add 1 tsp salt and bring to a boil.
Reduce heat and simmer until fork-tender, about 12–15 minutes.
Drain potatoes and let cool slightly.

Step 2 – Prepare Hard-Boiled Eggs

Place eggs in a small pot and cover with water.
Bring to a boil, then remove from heat, cover, and let sit 10 minutes.
Transfer eggs to ice water, peel, and chop coarsely.

Step 3 – Make the Dressing

In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.

Step 4 – Combine Ingredients

In a large mixing bowl, combine cooked potatoes, chopped eggs, celery, and red onion.
Pour dressing over the mixture and gently fold until evenly coated.
Taste and adjust salt and pepper as needed.

Step 5 – Chill and Serve

Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, sprinkle paprika and fresh parsley on top for garnish.

Serving Suggestions

Serve alongside grilled steak, BBQ ribs, or burgers.
Perfect for picnics, potlucks, or summer gatherings.
Pair with fresh garden salads or roasted vegetables for a complete meal.

Variations & Tips

Bacon Lover’s Twist: Add 4 slices crispy cooked bacon, crumbled.
Herb Infusion: Fresh dill or chives enhances flavor.
Lighter Version: Replace half of the mayonnaise with Greek yogurt.
Tangy Kick: Add 1 tsp pickle juice for extra zing.

Storage

Keep in an airtight container in the fridge for up to 3 days.
Flavors improve after chilling overnight.