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Grilled Steakhouse Potato Salad

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 10 -14


  • 3 pounds small red potatoes about 12
  • 1/2 mayonnaise
  • 1/4 cup Ranch dressing I used Marzetti Light Ranch
  • 6 slices thick-cut bacon cooked, crumbled
  • 1 cup shredded Mexican cheese blend
  • 4 green onions sliced thin


  • Bring a large pot of salted water to a boil.
  • Add the potatoes and boil until just starting to get tender, about 20 minutes.
  • Drain and let cool.
  • Cut potatoes into 4ths.
  • Optional: Fire up a grill and place potatoes on the grill, turning, just long enough to get some grill marks. Remove and let cool.
  • Whisk remaining ingredients together. Add potatoes.
  • Cover and refrigerate for at least an hour before serving.