This baked potato salad recipe is actually a copycat Ruby Tuesday potato salad. If you’ve ever been, you have to try this recipe at home. The potato salad recipe from the Ruby Tuesday salad bar is incredible! It’s easy to be eating your favorite restaurant recipes at home with these Ruby Tuesday Copycat Recipes.
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I love going to Ruby Tuesday. It’s a fun, laid back, nice place to have a great meal with friends or family. If you are staying home, trying to stick to a budget, or just don’t have the time to head out for a nice meal, this Ruby Tuesday potato salad recipe will make you feel like you’ve just gone out to the restaurant.
Making Ruby Tuesday Potato Salad:
Another thing I really like about this recipe is that it’s super easy. There’s nothing complicated going on. You whip up the dressing, prepare your vegetables, and everything just needs to sit for an hour to combine the flavors.
I make a batch of this for family gatherings and dinner together but I also like to make some for lunches throughout the week. This is an extremely easy meal prep recipe.
What will I need to make baked potato salad at home?
This Ruby Tuesday Potato Salad recipe is made from baked potatoes (presumably leftovers). Bake the potatoes and then cube them when cool. You can leave the skins on if you prefer.
For the perfect flavors and texture, you’ll add celery, green peppers, hard boiled eggs, mayonnaise, mustard, ranch dressing…try this homemade Ruby Tuesday ranch dressing, it’s awesome, and some salt and pepper.
This recipe makes use of another Ruby Tuesday copycat recipe that you can try as well, the ranch dressing! You can also use whatever bottled ranch you have on hand. In either case it will be a delicious end result.
How to make my version of the Ruby Tuesday potato salad:
The first thing we need to do is combine the dressing ingredients in a medium-sized bowl. This includes mayo, mustard, ranch dressing, pepper, and salt. After they’re well combined we can move onto the potatoes!
Add the cooked and cubed baked potatoes, celery, peppers, and hard-boiled eggs to the bowl. Mix everything slowly and gently so you don’t smash up the potatoes and eggs too much.
Now add the dressing that we made first, into the bowl with the veggies and potatoes to make this delicious Ruby Tuesday potato salad recipe. Mix everything together well and be sure to store this in an airtight container in the refrigerator for about an hour before serving.
It will hold up well throughout the week so feel free to use this easy salad recipe as a meal prep!
Do you want to try your hand at some other Ruby Tuesday recipes?
Great news…I’ve been sharing some of my favorite Ruby Tuesday recipes right here at Cook Clean Repeat. If you are stuck at home or just looking to make a homemade recreation of your restaurant favorites try out some of these recipes for yourself.
Another recipe that I really love is the Ruby Tuesday pasta salad from the cold bar. It’s incredible, so indulgent, and a party favorite for my family!
Another family favorite is the Ruby Tuesday Mac and Cheese. It’s baked Mac and cheese with a twist! So easy to make and very indulgent. The perfect comfort food recipe to make at home. If it’s comfort food you seek, you can’t do better than mashed potatoes, right?
Finally, we can’t forget about this other great potato salad…here’s the thing, this one is loaded baked potato salad for when you want something packed full of all kinds of flavors and textures instead of a more classic potato salad!
Recipe for Ruby Tuesday Potato Salad
- 3 1/2 pounds baked potatoes, diced 1/2" cubes
- 1 1/2 cup celery, diced 3/8" cubes
- 1/2 cup green peppers, 3/8" diced
- 1 1/2 cup boiled eggs, 3/8" diced
- 2 cup mayonnaise
- 2 tablespoon mustard
- 1/2 cup ranch dressing
- 1 teaspoon black pepper
- 1 teaspoon salt
- In a medium size mixing bowl, whisk together the dressing: mayonnaise, mustard, ranch dressing, pepper, and salt.
- In a large bowl, add the potatoes, celery, green peppers, and boiled eggs. Mix gently as not to break up the potatoes too much.
- Add the dressing to the potato/vegetable bowl and mix well. Store in an airtight container in the fridge for at least one hour before serving.
This recipe is made from baked potatoes (presumably leftovers). Bake the potatoes and then cube them when cool. You can leave the skins on if you prefer.
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Amount Per Serving: Calories: 449Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 81mgSodium: 579mgCarbohydrates: 30gFiber: 3gSugar: 3gProtein: 6g
I am not a medical expert. These calculations are provided as a courtesy.