Sweet & savory country cooking from my table to yours!


Steakhouse Potato Salad


If you’re one of those people who doesn’t like mustard or eggs in your potato salad, then this recipe is for you.  I actually came across this wonderful potato salad recipe a few years ago from Kraft recipes.com.  I liked it so well that I now make it more often than my go to recipe of many years.  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 to serve this Potato Salad for Spring & Summer holidays…

Here’s how I made it….

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First I diced up about three pounds of red potatoes into small cubes, peelings and all…

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and threw them in a large pot…..

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Then I covered them with water, and cooked them over medium heat until they were fork tender but not mushy…

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next, I drained them and placed them in a large bowl in the fridge for about an hour to chill…

Okay for the dressing…

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First I diced up some green onions,both white and green parts, and set them aside for a minute…
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Then I mixed the dressings together in a small bowl…

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Then I removed the cold potatoes from the fridge, and added the green onions to the potatoes…

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then I added some shredded cheese to the mix…this is when you wanna add in the bacon bits if you’re using them…

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Next I added the dressing mixture to the mix….and gently mixed it together with a large spoon…





Steakhouse Potato Salad

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


A very creamy potato salad that’s loaded with flavor!



  • 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


  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.


  • Serving Size: 8


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