Potato Salad has been a recipe I have for sure made a dozen times. However, Tyler was very excited when I mentioned wanting to make a steakhouse potato salad. Incidentally, this recipe was so easy, was inexpensive to make and it turned out fantastic!
We like to have this steakhouse potato salad with a variety of meals like fish, burgers, steak, and more. Imagine bringing a huge bowl of potato salad, made from scratch, and that only cost a few dollars, to a family event. Just be prepared to be asked time-and-time again to be asked to bring this recipe with you!
Published on January 18, 2016
Updated on February 25, 2022
This page might contain affiliate links. In the event of a sale, I will be awarded a small commission (at no extra cost for you).
Cost to make Steakhouse Potato Salad
Our boys love to eat fish, and we have it about once a week. We try to avoid deep fried fish and choose to replace it with fresh or frozen. This honestly tastes awesome and is so much healthier. At the store, steakhouse potato salad can range in price from $5.99-$7.99 a pound. I made 3 pounds of Steakhouse Potato Salad for $3-$4 per pound!!
For our dinner we had tilapia, steamed broccoli, baked beans, and steakhouse potato salad. It cost us only $16.00 for our family. Cooking from scratch is one main reason our food cost is so low.
Cheddar Cheese $2.00
3 eggs $0.81
The total cost to make 3-5 pounds of Steakhouse Potato Salad is $10.71.
That is with cheese, bacon and broccoli and eggs.
This Steakhouse Potato Salad Recipe costs $2.14 per pound.
Steakhouse Potato Salad Recipe
3 pounds potatoes
1/2 cup Miracle Whip or Mayonnaise
salt and pepper to taste
1/4 cup ranch dressing (I have a recipe for homemade ranch but did not have any premade)
6 slices of bacon
8-ounces shredded cheddar cheese
1 tsp dried parsley flakes
Steakhouse Potato Salad Directions
1. First mix the ranch and mayo in a medium-sized bowl until completely blended, then set aside.
2. Shred 8-ounces of cheddar cheese then add it to the medium bowl with ranch and mayo mixture.
Stir to combine with the dressing. Set into the fridge until needed.
The best part about these bowls, is they have lids for each! You can be sure that when you place the lid on it will be safe.
3. On a cutting board, dice the potatoes into inch cube pieces.
I steam my potatoes with a steamer basket – the potatoes end up perfectly cooked and not waterlogged or mushy. Cook them on medium high until a fork can pierce them without resistance.
You will notice these potatoes still have their skins on them as we enjoy the texture and added color to the recipe. If you choose, you can fully peel your potatoes.
4. On a cutting board, stack up the 6 pieces and then cut it into small pieces; around 1-2 inches.
Cook for 10 minutes in a pan on the stove.
5. On the cutting board, cut an onion in half and then peel the skin off. Then, dice the onion and add to the bacon. Folks… don’t swipe any out of the hot pan; you will want all of this deliciousness for later! Cook the bacon and onion until the onions are translucent. Transfer the bacon and onion to a plate with paper towel when done. Additionally, this lets the grease drip off the bacon.
6. Cut the base of the broccoli off and slice the head into smaller chunks. Then, place the broccoli chunks in a pot with a steamer basket under.
Additionally, have enough water in the pan to reach just below the steamer basket, then cook with a lid on for 7-15 minutes depending on their size. When done, put them in a dish and dash a bit of salt on them for flavor. Then set aside to cool.
7. Spray a 9X13-inch baking pan with non-stick spray/Pam and then place frozen fish in the pan. Sprinkle with pepper, salt and if you want more flavor – garlic and onion seasonings. I like to add a small bit of butter on each fish. Additionally, doing this adds flavor and depth to the fish. Bake the fish at 400 degrees for 10-15 minutes or until the fish has no pink.
8. When the potatoes are fully cooked, remove them from the steamer basket with a large spoon, then, rest the potatoes to cool to room temperature before cooling in the fridge.
Cooling in the fridge while still hot can alter the contents of your fridge and can put foods at risk from varying temperatures.
9. When the potatoes are cooled, combine them in a large bowl with the shredded cheese and dressing mix.
10. Remember those onions and bacon pieces?! When the bacon is fully cooled, transfer them from the plate into the bowl and mix it into the potatoes, then stir carefully to combine with a large spatula.
11. Add salt and pepper to taste and then add dried parsley if using.
In a small pot, bring 2 cups of water to a boil and cook 3 eggs to hard boil, around 5-7 minutes. Then transfer the eggs to ice water bath to stop the cooking. Once cooled, peel the eggs and slice the hard-boiled eggs and add to the Steakhouse Potato Salad with the bacon and onions.
When tilapia is fully cooked, remove the pan from the oven and then let it rest for 2 minutes. Serve with potato salad and enjoy!
Steakhouse Potato Salad
Steakhouse Potato Salad and Tilapia
- Sink Colander
- Cutting board
- Large Bowl
- 3 pounds Red Potatoes
- 1/2 cup Miracle Whip OR Mayonnaise
- 1/4 cup Ranch
- 1 cup Cheddar Cheese shredded
- 1 tsp Dried Parsley Flakes
- Salt & Pepper to taste
- 1 Onion diced
- 6 slices Bacon
- 3 Eggs hard boiled
- First mix the ranch and mayo in a medium-sized bowl until completely blended, then set aside.
- Shred 8-ounces cheddar cheese then add it to the ranch and mayo mixture.
- Stir to combine with the dressing, then rest in the fridge until needed.
Cook the potatoes
- Rinse the potatoes in a sink colander.
- On a cutting board, dice the potatoes into inch cube pieces.
- Once the potatoes are cut, add them to a steamer basket in a large pot and then steam until a fork is inserted easily, between 5-10 minutes. You can also choose to boil the potatoes.
- When the potatoes are fully cooked, remove them from the steamer basket with a large spoon to a large bowl.
- Then, rest the potatoes to cool to room temperature before cooling in the fridge.
- When the potatoes are cooled, combine them in a large bowl with the shredded cheese and dressing mix.
Cook the onion and bacon
- Stack up the 6 pieces of bacon on a cutting board and then cut it into small pieces; around 1-2 inches.
- Cook the bacon pieces for 10 minutes in a pan on the stove.
- On a cutting board, cut an onion in half and then peel the skin off. Then, dice the onion and add to the cooking bacon.
- When the bacon and onion are fully cooked, transfer it onto a paper towel lined plate to cool.
Cook the Broccoli
- Wash broccoli in a sink colander, then on a cutting board, cut the base of the broccoli off and slice the head into smaller chunks.
- Cook the broccoli in a steamer basket for 7-10 minutes, or until tender.
- When done, put them in a dish and dash a bit of salt on them for flavor. Then set aside to cool.
Mix the Steakhouse Potato Salad
- When the bacon is fully cooled, transfer them from the plate into the bowl and mix it into the potatoes, then stir carefully to combine with a large spatula.
- Add salt and pepper to taste and then add dried parsley if using.
Hard-boil the eggs
- Bring 2 cups water to a boil in a small saucepan and then boil 3 eggs for 5-7 minutes.
- Once done, remove the eggs and transfer to an ice bath to stop the cooking.
- Peel the eggs and then slice them, finally adding them to the Steakhouse potato salad.
Copyright: All content and photos on Monica's Scratch Kitchen are copyright protected. Please do not use them without written permission. Thank you.
Leave a Reply