Sweet & savory country cooking from my table to yours!

advertisement

Steakhouse Potato Salad

If you’re not a fan of classic potato salad containing mustard and eggs, this Steakhouse Potato Salad is for you!  It’s packed full of flavor with a delicious creamy dressing, and it’s a perfect salad for those hot summer outings!

I’ve never been a huge fan of classic potato salad with mustard and chopped boiled eggs.  I can tolerate it alongside a grilled hamburger and baked beans at an outdoor picnic, but it’s not high on my priority list of picnic foods.  I just assumed that all potato salad was basically the same until I came across this wonderful potato salad recipe a few years ago.  I’ve tweaked it slightly, and I sometimes omit the bacon for the vegetarians in my family, but it’s great either way.  I love making this potato salad during the Summer months.

This salad is so easy to make.  It starts with new red potatoes that get diced into bite-size pieces and cooked until tender.  Then diced green onions, bacon bits, and shredded cheese are added.  The finishing touch is a delicious creamy dressing made of Kraft Mayo and Ranch dressing.  This is one potato salad that will disappear quickly!

Print

Steakhouse Potato Salad


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55

Description

If you’re not a fan of classic potato salad containing mustard and eggs, this Steakhouse Potato Salad is for you!  It’s packed full of flavor with a delicious creamy dressing, and it’s a perfect salad for those hot summer outings!


Scale

Ingredients

  • 3 pounds 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

Instructions

  1. Cut the potatoes into small 1″ cubes. Place the potatoes in a large pot, cover with water and cook until the potatoes are fork tender but not mushy. Drain the potatoes and place them in a bowl in the refrigerator for at least one hour to chill.
  2. Dice the onions up small, using the entire onion, white and green parts, and set aside.
  3. Mix the dressings together in a small bowl.
  4. Remove the cold potatoes from the fridge. Add the other ingredients to the potatoes and gently mix to combine and coat all of the potatoes.
  5. Refrigerate until ready to serve.

Nutrition

  • Serving Size: 8

 

advertisement