Gallagher's Steak House Potato Salad

Perfect for summer gatherings or a hearty steakhouse-inspired side dish, Gallagher's Steak House Potato Salad delivers rich, creamy flavor with a zesty twist. Built on the buttery smoothness of Yukon Gold potatoes and complemented by the crunch of celery, the sharpness of red onion, and the freshness of parsley, this classic potato salad strikes the perfect balance. The tangy dressing, made with mayonnaise, Dijon mustard, and apple cider vinegar, gives it a delicious depth, while chopped hard-boiled eggs add a satisfying protein boost. Finished with a sprinkle of paprika for a hint of smokiness, this make-ahead dish is not only quick to prepare but also benefits from time in the fridge to let the flavors meld. Whether you’re hosting a backyard BBQ, potluck, or family dinner, this timeless potato salad will be your go-to for a crowd-pleasing favorite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 4 large Hard-boiled eggs
• 1 cup Mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 stalks Celery
• 0.5 medium Red onion
• 2 tablespoons Fresh parsley
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika

Directions

Step 1

Wash and peel the Yukon Gold potatoes, then cut them into 1-inch cubes.

Step 2

Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are fork-tender. Avoid overcooking.

Step 4

While the potatoes cook, dice the celery and red onion into small, even pieces and finely chop the parsley.

Step 5

Once the potatoes are cooked, drain and let them cool to room temperature in a colander.

Step 6

Peel the hard-boiled eggs and chop them into small pieces.

Step 7

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, kosher salt, black pepper, and paprika until smooth.

Step 8

Add the cooled potatoes, celery, red onion, hard-boiled eggs, and parsley into the bowl with the dressing. Gently toss until everything is evenly coated.

Step 9

Taste and adjust seasonings if necessary. For a brighter tang, add a splash more vinegar; for creaminess, add an extra dollop of mayonnaise.

Step 10

Cover the bowl and refrigerate the potato salad for at least 1 hour to allow flavors to meld.

Step 11

Before serving, give the potato salad a final stir and garnish with an optional sprinkle of paprika or additional chopped parsley.

Nutrition Facts

Serving size	(1492.5g)

Amount per serving	% Daily Value*
Calories	2787.6

Total Fat 199.5g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 1057.3mg	0%
Sodium 2176.5mg	0%
Total Carbohydrate 217.1g	0%
Dietary Fiber 14.7g	0%
Total Sugars 9.9g
Protein 44.6g	0%

Vitamin D 200IU	0%
Calcium 262.6mg	0%
Iron 11.2mg	0%
Potassium 4336.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 6.3%

Carbs: 30.6%