Ingredients
Scale
The key to this dish lies in selecting the right ingredients, focusing on quality and freshness without overcomplicating things.
- 2 pounds of Yukon Gold potatoes, washed and diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh parsley
If you’d prefer a lighter version, substitute the mayonnaise with Greek yogurt. And for an extra kick, add a pinch of smoked paprika.
Instructions
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook until fork-tender, about 15 minutes. Drain and let them cool slightly.
- In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
- Gently fold in the cooked potatoes, celery, red onion, and parsley until everything is well coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Give the salad a good stir before serving, and adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Steakhouse Potato Salad Recipe, recipe, cooking, food
