This creamy Steakhouse Potato Salad Recipe is the ultimate side dish for your next barbecue or family gathering. Unlike traditional versions that rely heavily on mustard and eggs, this recipe focuses on a rich, ranch-infused dressing and savory toppings that perfectly complement grilled meats.
Table of Contents
Why You Will Love This Recipe
If you have ever felt that classic potato salads are a bit too tangy or heavy on the eggs, this Steakhouse Potato Salad Recipe is for you. It combines the comfort of tender red potatoes with the smoky flavor of bacon and the sharp bite of cheddar cheese. It is incredibly easy to whip up and serves as a refreshing, chilled side during hot summer outings. Plus, the use of ranch dressing adds a modern twist that both kids and adults absolutely adore.
Ingredients
- 3 pounds of unpeeled red potatoes
- 3/4 cup Kraft Mayo with Olive oil or Miracle Whip dressing
- 1/4 cup Kraft classic or original Ranch dressing
- 6 slices bacon, cooked and crumbled (optional)
- 1 cup Kraft finely shredded Cheddar cheese, mild or sharp
- 4 green onions
Step-by-Step Instructions
- Prepare the potatoes by cutting them into small 1-inch cubes. Leave the skins on for extra texture and nutrients.
- Place the potato cubes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are fork-tender but still firm enough to hold their shape. Do not let them become mushy.
- Drain the potatoes thoroughly and place them in a large bowl. Move the bowl to the refrigerator and allow the potatoes to chill for at least one hour.
- While the potatoes are cooling, dice the green onions finely. Use the entire onion, including both the white and green parts.
- In a small mixing bowl, whisk together the mayo (or Miracle Whip) and the ranch dressing until smooth.
- Remove the chilled potatoes from the refrigerator. Add the diced green onions, crumbled bacon, and shredded cheddar cheese to the bowl.
- Pour the dressing mixture over the ingredients and gently fold everything together until the potatoes are evenly coated.
- Return the salad to the refrigerator and keep it chilled until you are ready to serve.
Expert Tips / Pro Tips
To ensure your Steakhouse Potato Salad Recipe turns out perfectly every time, keep these tips in mind. First, always start your potatoes in cold water rather than dropping them into boiling water; this helps them cook more evenly from the inside out. Second, do not skip the chilling step. Adding dressing to warm potatoes can cause the mayo to oily and separate. Lastly, for the best flavor, use high-quality thick-cut bacon and crumble it yourself for that authentic steakhouse feel.
This recipe is highly adaptable to suit your dietary needs or pantry staples. If you are serving vegetarians, simply omit the bacon. For a lighter version, you can substitute the mayo with plain Greek yogurt, though the flavor profile will be slightly tangier. If you want a bit of heat, try using Pepper Jack cheese instead of Cheddar or add a few teaspoons of diced jalapeños. You can also swap red potatoes for Yukon Gold potatoes if you prefer a creamier, more buttery texture.
Serving Suggestions
As the name suggests, this Steakhouse Potato Salad Recipe is the perfect companion to a juicy grilled ribeye or sirloin steak. However, it also pairs beautifully with grilled chicken, BBQ pork ribs, or classic hamburgers. For a complete summer spread, serve it alongside corn on the cob, baked beans, and a fresh garden salad. It is an excellent choice for potlucks because it holds up well when kept in a cooler.
Store any leftovers in an airtight container in the refrigerator for up to 3 to 5 days. Before serving leftovers, give the salad a quick stir to redistribute the dressing. We do not recommend freezing this potato salad. The texture of the cooked potatoes becomes mealy when thawed, and the mayonnaise-based dressing will likely separate and lose its creamy consistency. This dish is intended to be served cold, so no reheating is necessary.
Nutrition Information
| Nutrient | Amount Per Serving (Based on 8 Servings) |
|---|---|
| Calories | 345 kcal |
| Total Fat | 22g |
| Saturated Fat | 6g |
| Cholesterol | 25mg |
| Sodium | 480mg |
| Total Carbohydrates | 31g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 9g |
Steakhouse Potato Salad
Ingredients
Method
- Prepare the potatoes by cutting them into small 1-inch cubes. Leave the skins on for extra texture and nutrients.3 pounds unpeeled red potatoes
- Place the potato cubes in a large pot and cover them with water. Bring to a boil and cook until the potatoes are fork-tender but still firm enough to hold their shape. Do not let them become mushy.3 pounds unpeeled red potatoes
- Drain the potatoes thoroughly and place them in a large bowl. Move the bowl to the refrigerator and allow the potatoes to chill for at least one hour.3 pounds unpeeled red potatoes
- While the potatoes are cooling, dice the green onions finely. Use the entire onion, including both the white and green parts.4 green onions
- In a small mixing bowl, whisk together the mayo (or Miracle Whip) and the ranch dressing until smooth.3/4 cup Kraft Mayo with Olive oil or Miracle Whip dressing, 1/4 cup Kraft classic or original Ranch dressing
- Remove the chilled potatoes from the refrigerator. Add the diced green onions, crumbled bacon, and shredded cheddar cheese to the bowl.3 pounds unpeeled red potatoes, 4 green onions, 6 slices bacon, 1 cup Kraft finely shredded Cheddar cheese
- Pour the dressing mixture over the ingredients and gently fold everything together until the potatoes are evenly coated.
- Return the salad to the refrigerator and keep it chilled until you are ready to serve.
Notes
FAQ
Can I make this potato salad a day in advance?
Yes, this is actually recommended! Making the Steakhouse Potato Salad Recipe a day ahead allows the flavors of the ranch, bacon, and onions to meld together perfectly. Just keep it tightly covered in the fridge.
Should I peel the red potatoes?
In this recipe, we keep the skins on. Red potato skins are very thin and add a beautiful pop of color and great texture to the salad. However, if you prefer a smoother salad, you can certainly peel them.
What is the best way to cook potatoes so they don’t get mushy?
The key is to check them frequently after the water begins to boil. Use a fork to pierce a cube; if it goes in easily but the potato doesn’t fall apart, they are done. Immediately drain them and rinse with cold water to stop the cooking process.
Can I use bottled bacon bits instead of fresh bacon?
While fresh bacon provides the best flavor and crunch, you can use high-quality store-bought real bacon bits in a pinch. Avoid the crunchy imitation bits for the best results.