Potato Salad Steakhouse From Kraft Recipe 45

STEAKHOUSE POTATO SALAD

Steps:

• 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.

STEAKHOUSE POTATO SALAD

Steps:

• 1. Boil potatoes in salted water. Cook until tender (about 15 minutes). Drain and cool. Cut potoates into desired size, and refrigerate until cold. In a small bowl, stir together the ranch dressing mix, mayonnaise, and green onion. Cover, and refrigerate for about 2 hours to blend flavors. Remove from refrigerator and add milk to get desired consistancy. Stir the mayonnaise mixture into the bowl of potatoes. Toss in cheddar cheese and crumble bacon into the bowl, and stir to distribute. Serve.

POTATO SALAD -STEAKHOUSE -FROM KRAFT RECIPE - (4/5)

Steps:

• 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 with remaining ingredients; mix lightly. Kraft Kitchens Tips Variation 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.

STEAKHOUSE POTATO SALAD RECIPE - (4.3/5)

Steps:

• Place potatoes in 2-L microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 minutes, or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings. Add to potatoes with remaining ingredients; mix lightly. Serve and enjoy!

CAESAR POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
• Bake in the preheated oven until tender, about 10 minutes.
• Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

POTATO SALAD

Steps:

• In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
• In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

KRAFT STEAKHOUSE POTATO SALAD

Steps:

• PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 minute or just until potatoes are tender; drain. Place in large bowl.
• REFRIGERATE 1 hour or until completely cooled.
• mix dressings and add to potatoes.
• add remaining ingriedients.