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Steakhouse Potato Salad

Loaded potato salad with steakhouse style flavors: golden roasted baby potatoes, blue cheese crumbles, and crispy bacon folded into a tangy sour cream dressing. Finish it with extra blue cheese and chopped chives, then chill so the dressing clings and the texture sets.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 3 lb baby potatoes Halved for roasting.
bacon
  • 8 slice bacon Cooked and crumbled.
sour cream 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.
blue cheese and toppings
  • 0.5 cup blue cheese crumbles Use half in the salad and reserve half for the top.
  • 0.25 cup fresh chives Chopped for topping.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Heat the oven to 425°F and roast the halved baby potatoes on a sheet pan for 25-30 minutes until golden.
  2. Let the roasted potatoes cool completely before assembling the salad.
Make the dressing
  1. In a bowl, mix sour cream, mayonnaise, white wine vinegar, Worcestershire sauce, salt, and pepper until smooth.
Assemble and chill
  1. Combine the cooled potatoes with the crumbled bacon and half the blue cheese.
  2. Toss the potato mixture with the dressing until evenly coated.
  3. Top with the remaining blue cheese and the chopped fresh chives.
  4. Refrigerate for 2 hours before serving.

Notes

For best flavor and scoopable texture, cool the potatoes completely so they don’t melt the dressing. Store covered in the refrigerator for up to 4 days; the salad can also be frozen for up to 1 month, though chives and texture may soften. For a lighter option, use reduced-fat sour cream and mayonnaise (taste will be slightly less rich but still tangy).