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Steakhouse Potato Salad

Loaded potato salad with steakhouse style flavors—golden roasted baby potatoes, blue cheese crumbles, and bacon folded into a tangy sour cream dressing. Finished with extra blue cheese and chopped chives for a creamy, hearty side.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb baby potatoes halved and roasted
Bacon
  • 8 bacon slices cooked and crumbled
Dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 2 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce
  • 0.25 salt to taste
  • 0.25 pepper to taste
Toppings
  • 0.5 cup blue cheese crumbles divided
  • 0.25 cup fresh chives chopped

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Heat oven to 425°F and roast the potato halves on a sheet pan for 25-30 minutes until golden, turning once if needed for even browning. You should see browned edges and tender centers.
  2. Let the roasted potatoes cool completely at room temperature. The exterior should feel dry and the potatoes should no longer be warm.
Make the sour cream dressing
  1. In a mixing bowl, stir together sour cream, mayonnaise, white wine vinegar, Worcestershire sauce, salt, and pepper until smooth. The mixture should look creamy with no streaks.
Assemble and chill
  1. Combine the cooled potatoes with the cooked and crumbled bacon and half of the blue cheese. Toss until the bacon is evenly distributed.
  2. Pour in the dressing and toss to coat the potatoes thoroughly. The salad should look glossy and creamy.
  3. Top with the remaining blue cheese and chopped chives. The surface should be speckled with blue cheese and green flecks.
  4. Refrigerate the potato salad for 2 hours before serving. It should be chilled throughout and hold its shape with a thick, creamy texture.

Notes

For the best texture, cool the roasted potatoes completely before mixing so they don’t turn gluey or dilute the dressing. Store covered in the refrigerator for up to 4 days; it can be frozen only as a compromise (the potatoes may soften after thawing). For a lighter option, swap half of the mayonnaise with Greek yogurt (use plain) while keeping the sour cream for the classic tang.