Steakhouse Potato Salad - Kraft Recipes Top
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Steakhouse Potato Salad

Prep Time
Total Time

14 servings, 1/2 cup each

Discover a tasty recipe for Steakhouse Potato Salad! Watch our video to see how red potatoes and more come together in our savory Steakhouse Potato Salad.

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What You Need

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Make It

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  • Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl.
  • Refrigerate 1 hour or until completely cooled.
  • Mix dressings until blended. Add to potatoes along with remaining ingredients; mix lightly.

Special Equipment Needed


Prepare using MIRACLE WHIP Light Dressing, KRAFT Lite Ranch Dressing and KRAFT 2% Milk Shredded Cheddar Cheese.

Food Facts

When cooking potatoes for a potato salad, remember that the potatoes will continue to cook even after you have drained them. As soon as the cooked potatoes are fork tender, drain them, then run them under cold water to quickly cool them. When in doubt, it is better to undercook the potatoes rather than overcooking them.


  • 14 servings, 1/2 cup each

Nutritional Information

Serving Size 14 servings, 1/2 cup each
Calories 170
Total fat 8g
Saturated fat 2.5g
Cholesterol 15mg
Sodium 200mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 2g
Protein 5g
% Daily Value
Vitamin A 2 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this over the weekend. I made this over the weekend. My husband loved it! I thought it was pretty good. I agree with other reviewers - you will want to add more dressing, or it will be too dry. I didn't use the microwave to cook my potatoes - It never seems to cook them evenly. I just boiled them on the stovetop till done, and when they cooled a little I cut into chunks. Again, whether it's 1/4's or 1/8's depends on the potato size - just do them the way you like. I also added a little salt & pepper. It's definitely a recipe you could play with a little, try different spices, maybe a little green or red pepper. My husband asked me to keep the recipe - he'd like to have it again!
Date published: 2010-06-23
Rated 5 out of 5 by from So easy to make. I found this recipe early in the summer and decided to try it. Have to say, I HATE potato salad so what made me want to try it was beyond me. However, I found that I loved it. The first time was exactly the way the recipe is stated. The next two times I used all light ingredients. It didn't change the taste and was much healthier for me. I have passed this on to others and several said it was good. My husband and I love this. It also tasted better if I made it early in the day or the day before. Several have said it was too dry. I didn't find that at all.
Date published: 2016-09-19
Rated 5 out of 5 by from No joke this was like eating a loaded baked potato only mashed and chilled! No joke this was like eating a loaded baked potato only mashed and chilled! This was easy to make and delicious. I too used light Mayo and light Ranch to ease up the fat & calories but you wouldn't have known it to taste it. I over cooked my potato's so it was more of a mashed potato salad which I think probably helped it not be as dry as others have stated. I also made it a day ahead so all the flavors could gell. By the end of dinner it was gone. This is now the only potato salad that I am going to make it was that good!
Date published: 2010-07-12
Rated 5 out of 5 by from Love it! Love it! Gone in minutes! After reading reviews, I used light mayo, light dressing and light sour cream and made it the day before I needed it. (not a miracle whip fan) This is NOT a creamy potato salad. Also added some S/P and a pinch of fresh dill. It will be eaten quickly! Great recipe!
Date published: 2014-10-10
Rated 4 out of 5 by from I made this recipe using light Miracle Whip, light Ranch dressing, and low fat cheddar cheese. I made this recipe using light Miracle Whip, light Ranch dressing, and low fat cheddar cheese. It was quick to put together and very tasty. I brought it to a community barbeque and it was completely gone, even though there were several other potato salads on the table. My only problem with it was the amount of potatoes. Three pounds turned out to be way more than nine potatoes. Cutting them into quarters made pieces that were too big to eat in one bite. Also, I needed to use a 3 qt. casserole to cook them because they didn't fit in a 2 qt. one and they didn't cook evenly (some of them were almost raw). Next time, I'll cut the potatoes into eights (not quarters). Also, since there were many more potatoes, I doubled the Miracle Whip and Ranch Dressing amounts. The amount of bacon and cheese was okay, but next time I would also increase the green onions to at least six.
Date published: 2010-06-02
Rated 5 out of 5 by from Made & reviewed this yesterday (3/2/13). Made & reviewed this yesterday (3/2/13). We tried it today, after letting it meld overnight. This tasted MUCH better today. We seasoned this to our liking (salt & pepper only), and WOW!,this is definitely a keeper! Tastes so much better than the store-bought deli salad (same ingredients), and much cheaper, too. Thank You, Kraft for coming up with this recipe.
Date published: 2013-03-02
Rated 5 out of 5 by from Taking this to the family BBQ tomorrow. Taking this to the family BBQ tomorrow. Mixed it up tonight so the flavors can blend, and of course I had to "test" it! OMG!! I may never eat regular potato salad again! I followed the recipe exactly except I added diced vidalia onions (1/2 cup). Absolutely wonderful! Even my picky eaters (grandkids) are gonna love this! Thank you so much!
Date published: 2011-07-04
Rated 3 out of 5 by from Good and easy to make but needs extras. Good and easy to make but needs extras. I added 1/4 cup dressing and freshly ground pepper. Next time, I will cut the potatoes into slightly smaller size, add more dressing and a bit of salt. This recipe, if tweaked to individual tastes, is a winner,
Date published: 2011-06-21
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