A few weeks ago I had the pleasure of spending time with Dawn Caldwell. Dawn is a beef producer from Edgar, NE and she also works for the Aurora Cooperative as the head of Government Affairs. She and I spent time chatting about antibiotic use in animals, so be sure to check out that interview HERE.

I also had the chance to talk with Dawn about her favorite recipes! This steakhouse potato salad is one that she said her family can’t get enough of. So, I just had to try it!

Dawn's Potato Salad from Stirlist.com

I took Dawn’s original recipe that she gave me and made just a few ingredient swaps in order to make it a little bit healthier. This potato salad reminds me of a loaded baked potato! It’s easy to see why she and her family love it so much. My friends and family loved it too!

Thank you, Dawn for this delicious recipe and educating me about beef, potato salad, and life. =) By the way, this potato salad pairs nicely with beef kabobs!

Dawn's Potato Salad from Stirlist.com


Steakhouse Potato Salad

  • 0 minutes
  • 9 ingredients
  • 6 steps


  • Ingredients:
  • 4 strips high quality bacon
  • 1.5 pounds baby red potatoes cleaned and quartered
  • ½ cup Greek yogurt (Dawn uses sour cream and I swapped for Greek yogurt or you could use light sour cream)
  • ¼ cup light mayonnaise (swapped for regular mayo)
  • 1 Tablespoon your favorite steak seasoning (I used McCormick Montreal Steak Seasoning- 25% less sodium)
  • 1/2 cup shredded cheddar cheese (Dawn uses 1 cup)
  • 1/2 cup green onions, chopped
  • Garnish with 1/4 cup red onion, chopped if desired.


  1. Pre-heat oven for 400 degrees.
  2. Lay tin foil on a cookie sheet and place bacon side-by-side on top of the foil. Once oven is pre-heated, cook bacon for about 12-15 minutes. Carefully remove from oven, flip and let cook an additional 3-4 minutes until fully cooked. Once fully cooked, let cool, crumble, and set aside for later use.
  3. While bacon is cooking, place the cubed potatoes in a pot with enough water to just cover the potatoes. Boil until just fork tender (about 12 minutes).
  4. While the bacon and potatoes are cooking, stir together the Greek yogurt, light mayonnaise, onions, and steak seasoning in a large bowl.
  5. When potatoes have cooked, drain liquid and allow them to come to room temperature. Add the slightly warm potatoes to the Greek yogurt mixture and toss in the bacon and cheese. Mix well.
  6. Cover and refrigerate for 1 hour to allow flavors to blend.

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