STEAKHOUSE POTATO SALAD
Discover a tasty recipe for Steakhouse Potato Salad! Watch our video to see how red potatoes, ranch dressing and more come together in our savory Steakhouse Potato Salad. There's no need to go out to eat when you can stay in with this delicious recipe.
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
STEAKHOUSE POTATO SALAD
A great switch from the classic potato salad.
Provided by ronda quickle
Categories Other Side Dishes
Number Of Ingredients 7
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.
STEAKHOUSE POTATOES ROMANOFF
They say what happens in Vegas, stays in Vegas, but that's mostly because people just don't remember exactly what happened. Well, the only thing I didn't forget was this special potato gratin that Chef John Schenk taught me how to make 10 years ago at his restaurant Strip House. Not only is it the soul mate of steak, but it's also a great side dish for big holiday gatherings since you can make it the day before and bake when needed.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 10h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
- Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
- Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C).
- Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
- Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
- Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 29 g, Cholesterol 60.5 mg, Fat 22.9 g, Fiber 3.2 g, Protein 13.5 g, SaturatedFat 14.4 g, Sodium 979.2 mg, Sugar 1.6 g
STEAK & NEW POTATO TOSS
I usually use leftover barbecued steak to make this fabulous main dish salad. It's pretty, too, with the red pepper, green broccoli and white potatoes. -Deyanne Davies, Rossland, British Columbia
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain., Meanwhile, grill steak, covered, over medium heat 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 2-3 minutes or until broccoli is crisp-tender. Remove from heat., In a small bowl, whisk oil, vinegar, garlic and seasonings until blended; stir in green onions. Cut steak into thin slices., In a large bowl, combine potatoes, steak, broccoli and red pepper. Drizzle with vinaigrette; toss to combine. Serve warm or refrigerate and serve cold.
Nutrition Facts : Calories 411 calories, Fat 21g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 83mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
WARM STEAK AND POTATO SALAD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes.
- Preheat the oven to 400 degrees F and heat the grill to hot.
- In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside.
- Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil.
- To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese.
- In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary.
STEAKHOUSE POTATO SALAD
This is a nice alternative to traditional potato salad and goes very well with steak off the grill, plus you cook the potatoes in the microwave...no heating up your kitchen! I found the original recipe with the same name on kraftfoods.com, but I've adapted it a bit to my taste as I've posted here.
Provided by happyheart
Categories Pork
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In 2-qt. microwaveable dish, add cut potatoes and water. Cover and microwave on high 12-15 minutes just until potatoes are tender. Refrigerate at least one hour to chill completely.
- Mix remaining ingredients and toss with potatoes just before serving.
STEAK AND POTATO SALAD
Yes, you can have your meat and potatoes while staying healthy at the same time -- this satisfying and easy salad is proof.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes with 2 teaspoons oil; season with salt and pepper. Roast until golden brown and tender, 20 minutes. Meanwhile, in a large heavy skillet, heat 1 teaspoon oil over high. Pat steak dry; season steak with salt and pepper and cook until browned and medium-rare, 3 to 5 minutes per side (reduce heat if skillet begins to scorch). Transfer to a cutting board; let rest 5 minutes, then thinly slice against the grain.
- In a large bowl, combine romaine and arugula. Add potatoes, lemon juice, and 2 tablespoons oil and toss to combine. Top salad with steak and Parmesan and serve with lemon wedges.
Nutrition Facts : Calories 450 g, Fat 21 g, Fiber 5 g, Protein 32 g
KRAFT STEAKHOUSE POTATO SALAD
Make and share this Kraft Steakhouse Potato Salad recipe from Food.com.
Provided by GingerlyJ
Categories Pork
Time 1h30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 165.6, Fat 7.8, SaturatedFat 2.1, Cholesterol 9.1, Sodium 150.1, Carbohydrate 20.5, Fiber 2.6, Sugar 1.2, Protein 3.8
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