This Classic Steakhouse Potato Salad is the ultimate side dish for those who prefer a creamy, savory flavor profile over the traditional mustard and egg varieties. It features tender red potatoes, sharp cheddar cheese, and crispy bacon tossed in a rich ranch-infused dressing that makes it a standout at any gathering.
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Why You Will Love This Recipe
If you have ever found yourself picking around the eggs or mustard in a traditional potato salad, this recipe was made for you. This version mimics the loaded baked potatoes found at high-end steakhouses, offering a comforting and indulgent texture that pairs perfectly with grilled meats. It is incredibly easy to assemble, requires minimal prep time, and is always the first side dish to disappear at summer barbecues and family potlucks.
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 color.
- Place the cubed potatoes 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. Use the entire onion, including both the white and green parts.
- In a separate small bowl, whisk together the mayo (or Miracle Whip) and the ranch dressing until smooth.
- Once the potatoes are cold, remove them from the fridge. Add the diced onions, crumbled bacon, and shredded cheddar cheese to the bowl.
- Pour the dressing over the ingredients and gently fold everything together until the potatoes are evenly coated.
- Keep the salad refrigerated until you are ready to serve.
Expert Tips / Pro Tips
To achieve the best results with your Classic Steakhouse Potato Salad, ensure your potatoes are completely cold before adding the dressing. If the potatoes are still warm, they will absorb the dressing too quickly, resulting in a dry salad. Additionally, be careful not to over-mix the salad; a gentle folding motion keeps the potato cubes intact rather than turning them into mashed potatoes. For the best flavor, use high-quality thick-cut bacon that you have fried until extra crispy, as this provides a necessary crunch against the creamy dressing.
Variations & Substitutions
While this recipe is delicious as written, you can easily customize it to suit your preferences. If you are serving vegetarians, simply omit the bacon. For a bit of a spicy kick, you can add a tablespoon of diced jalapeños or a dash of cayenne pepper to the dressing. If you prefer a different cheese, pepper jack or smoked gouda are excellent alternatives to cheddar. You can also swap the red potatoes for Yukon Gold potatoes if you prefer a more buttery, waxier texture.
Serving Suggestions
This salad is the perfect companion for a variety of main dishes. It shines alongside a perfectly seared ribeye or New York strip steak, but it is equally at home next to grilled hamburgers, BBQ ribs, or smoked chicken. If you are hosting a summer picnic, serve it with baked beans and corn on the cob for a complete, classic American meal.
Storage, Freezing & Reheating
Store any leftover Classic Steakhouse Potato Salad 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. Freezing is not recommended for this recipe, as the mayonnaise-based dressing will separate and the potatoes will become grainy and unappealing upon thawing. This dish is intended to be served cold, so no reheating is necessary.
Nutrition Information
| Metric | Amount Per Serving |
| Serving Size | 1/8 of recipe |
| Calories | 345 kcal |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 25mg |
| Sodium | 480mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 4g |
| Sugars | 3g |
| Protein | 9g |
FAQ
Can I use Miracle Whip instead of Mayonnaise?
Yes, you can use Miracle Whip if you prefer a sweeter, tangier flavor profile. The original recipe suggests either Kraft Mayo with Olive Oil or Miracle Whip depending on your personal taste.
Do I have to peel the red potatoes?
No, this recipe specifically calls for unpeeled red potatoes. The skins are very thin and add great color and nutritional value to the salad.
How long should I boil the potatoes?
Typically, 1-inch cubes of red potatoes take about 10 to 15 minutes to become fork-tender. Start checking them at the 10-minute mark to ensure they do not overcook.
Can I make this salad a day in advance?
Absolutely. In fact, making this salad several hours or even a full day ahead of time allows the flavors to meld together beautifully. Just keep it tightly covered in the refrigerator.
Classic Steakhouse Potato Salad
Ingredients
Equipment
Method
- Prepare the potatoes by cutting them into small 1-inch cubes. Leave the skins on for extra texture and color.
- Place the cubed potatoes 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. Use the entire onion, including both the white and green parts.
- In a separate small bowl, whisk together the mayo (or Miracle Whip) and the ranch dressing until smooth.
- Once the potatoes are cold, remove them from the fridge. Add the diced onions, crumbled bacon, and shredded cheddar cheese to the bowl.
- Pour the dressing over the ingredients and gently fold everything together until the potatoes are evenly coated.
- Keep the salad refrigerated until you are ready to serve.