Loaded Steakhouse Potato Salad
This Steakhouse Potato Salad delivers all the flavors of a loaded baked potato in a creamy, chilled side dish. Featuring tender red potatoes, crispy bacon, sharp cheddar, and a ranch-spiked dressing, it’s a bold, hearty companion to grilled steaks and BBQ favorites.
Equipment
- large pot or microwave-safe dish
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 3 lbs small red potatoes, cubed (unpeeled)
- 6 slices bacon, cooked extra crispy and crumbled
- 1 cup sharp cheddar cheese, shredded
- 4 whole green onions, thinly sliced
- 0.5 cup mayonnaise or Miracle Whip
- 0.25 cup ranch dressing
- 0.5 tsp salt (to taste)
- 0.5 tsp black pepper
Instructions
- Cook potatoes using microwave (12–15 minutes with ½ cup water, covered) or stovetop method (boil 10–12 minutes until fork-tender). Drain well.
- Immediately rinse potatoes under cold water to stop cooking. Transfer to a bowl and refrigerate at least 1 hour until fully chilled.
- Whisk together mayonnaise and ranch dressing until smooth.
- In a large bowl, gently fold chilled potatoes, bacon, cheddar cheese, and green onions with the dressing until evenly coated.
- Cover and refrigerate at least 30 minutes before serving to allow flavors to meld.
Notes
Allow potatoes to cool completely before adding dressing to prevent a greasy texture. Best made at least 1 hour ahead for optimal flavor development.