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Steakhouse Potato Salad

Loaded potato salad in steakhouse style with roasted golden baby potatoes, bacon, and a tangy sour cream dressing. Finished with blue cheese crumbles and chopped chives for a rich, creamy bite.
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Prep Time 20 minutes
Cook Time 25 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes (halved and roasted)
  • 3 lb baby potatoes Halved before roasting.
Bacon (cooked and crumbled)
  • 8 slices bacon Cook until crisp, then crumble.
Creamy dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 2 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce
  • 1 salt To taste.
  • 1 pepper To taste.
Blue cheese and herbs
  • 0.5 cup blue cheese crumbles Use half in the salad and reserve half for topping.
  • 0.25 cup fresh chives Chopped; use for topping.

Equipment

  • 1 sheet pan

Method
 

Roast and cool potatoes
  1. Roast the potato halves on a sheet pan at 425°F for 25-30 minutes, until golden. Visual cue: the cut sides should look browned and crisp at the edges.
  2. Let the potatoes cool completely. Visual cue: they should be cool to the touch with no warmth remaining.
Make the dressing and assemble
  1. In a bowl, mix sour cream, mayonnaise, white wine vinegar, Worcestershire sauce, salt, and pepper until smooth. Visual cue: the dressing should look creamy and evenly tinted.
  2. Combine the cooled potatoes with the cooked bacon and half the blue cheese. Visual cue: the potatoes will be coated lightly as the bacon distributes through the bowl.
  3. Toss the potato mixture with the dressing until everything is evenly combined. Visual cue: potatoes should look glossy and lightly creamy, not dry.
  4. Top with the remaining blue cheese and the chopped chives. Visual cue: blue cheese crumbles and green chives should be visible on top.
Chill before serving
  1. Refrigerate the potato salad for 2 hours before serving. Visual cue: the dressing will thicken slightly and the flavors will meld as it chills.

Notes

Pro tip: roast the potatoes until truly golden, then cool completely so the dressing clings instead of turning watery. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the creamy dressing can separate. For a lighter option, use light mayonnaise or a reduced-fat sour cream while keeping the blue cheese for the steakhouse-style flavor.