Steakhouse Potato Salad

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


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!



  • 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