Steakhouse Potato Salad

I’m that person at a cookout who has a plate completely piled high with carby sides. Potato salad, macaroni salad, potato chips, and mac and cheese all make the cut with a measly hot dog clinging to the edge of my plate, begging for its life. Of course, the whole focus of a cookout is the protein because, duh, we’re at a cookout. But no one gets excited for a cookout if there isn’t a plastic cloth covered table, displaying the endless possibilities of sides. Mac and cheese dog anyone? I’ll save that for another day. This gem has been a “must make” for any cookout I go to for the last couple of years. I make it and I know I will be coming home with an empty bowl. This recipe is broken down into 3 easy steps: roasted potatoes, caramelized onions, and cheese. Don’t you wish all of life was this simple?

Let’s check out our ingredient line up!

From Left to Right: We got olive oil, butter, garlic, yellow onion, mayonnaise, greek yogurt, balsamic vinegar, dijon mustard, red and white small potatoes, blue cheese, and parsley.

We will start with our potatoes. Depending on their size, quarter or halve them so they are all close to the same size. Place on a sheet pan.

Drizzle with olive oil and season with salt and pepper. Mix so everything is evenly covered and arrange them cut side down. Make sure they are all in one layer so they roast evenly. If your pan seems crowded, move the party to another sheet pan so the potatoes can roast and not steam. Put them in the hot oven and cook until fork tender; turning once during the cooking time.

As the potatoes cook, let’s start on the onions. Heat the butter in a medium sized skillet over medium low heat. Add onions and a pinch of salt and pepper. We’re layering our seasoning, people! Cook onions until golden brown. Make sure you stir those onions every couple of minutes so they don’t burn! After onions are caramelized, add garlic and cook one more minute. Just a minute!

Add the balsamic vinegar and cook until reduced and thickened. about 2-3 minutes.

The last thing we need to assemble here is the blue cheese dressing. We take the mayonnaise, greek yogurt, dijon, blue cheese, parsley, and black pepper. They are placed in a bowl and simply stirred. Black pepper is key in this recipe since there is a lot of saltiness going on (I’m definitely not complaining). Let’s gather everything!

Grab a large serving bowl and combine potatoes, onions, and blue cheese dressing. Mix and taste for seasoning. THIS IS YOUR LAST CHANCE! Sprinkle parsley as the garnish.

Don’t you just want to plunge your face into that? Also, this potato salad is best served right away or at room temp. Once you put it in the fridge, it all goes downhill from there; the potatoes get weird. Trust me. Enjoy!



Print Recipe


Steakhouse Potato Salad

Prep Time 15 minutes
Cook Time 45 minutes

Servings
servings


Ingredients

Prep Time 15 minutes
Cook Time 45 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 450. Depending on the size of the potatoes, halve or quarter them so they are all relatively the same size. Put the potatoes on a sheet pan and add olive oil, salt and pepper (about a tablespoon of salt and 1/2 tbsp of pepper). Mix then spread so the potatoes are in an even layer and not too crowded. If the pan is crowded, you might have to use another sheet pan so the potatoes roast properly. Put them in the hot oven for about 30-40 minutes; turning them once half way through

  2. Heat the butter in a medium skillet over medium low heat. Once the pan is hot, add onions. Cook onions until golden brown, about 20-30 minutes, stirring occasionally. Once onions are golden brown, add garlic and cook for another minute. Add balsamic vinegar and cook until the balsamic has cooked down and is thick. Take off the heat and let cool for a few minutes.

  3. To make the creamy blue cheese dressing, combine greek yogurt, mayonnaise, dijon, blue cheese, 1/2 tsp. of black pepper, and parsley. Stir until mixed.

  4. Remove potatoes from the oven and place into a large mixing bowl. Add onion mixture and blue cheese dressing. Check for seasoning and adjust accordingly. Garnish with parsley and serve immediately or at room temperature.


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1 Comment on Steakhouse Potato Salad

  1. Lauren
    July 24, 2014 at 12:12 am (3 years ago)

    I made this tonight as a side dish with grilled chicken. It was absolutely amazing. Will be making this again!

    Reply

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