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Steakhouse Potato Salad

Loaded potato salad with steakhouse style flavors—golden roasted baby potatoes, smoky bacon, and a tangy sour cream dressing with blue cheese. Finished with extra blue cheese crumbles and fresh chives, then chilled until extra creamy and cohesive.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Heat the oven to 425°F and roast the potato halves on a sheet pan for 25-30 minutes until golden at the edges. When you can easily pierce them and they look browned, they’re ready.
  2. Let the potatoes cool completely on the sheet pan. The surface should no longer feel warm to the touch before you mix anything.
Make the sour cream dressing
  1. In a mixing bowl, combine sour cream, mayonnaise, white wine vinegar, Worcestershire sauce, salt, and pepper until smooth. The dressing should look thick and evenly blended without streaks.
Assemble and chill
  1. Add the cooled potatoes to the dressing along with the cooked and crumbled bacon and mix to coat. Ensure the potatoes are fully covered so every bite holds sauce.
  2. Fold in half the blue cheese crumbles and toss gently so they distribute but don’t fully disappear. You should still see visible blue flecks throughout.
  3. Transfer the potato salad to a serving bowl and top with the remaining blue cheese and the chopped chives. Finish with a clear, speckled layer on top.
  4. Refrigerate the potato salad for 2 hours before serving. Chill until firm enough to feel cohesive and cold all the way through.

Notes

For the best texture, keep the potatoes completely cool before dressing so the sour cream mixture doesn’t loosen. Store covered in the refrigerator for up to 4 days; freezer is not recommended as the dressing may break. For a lighter option, use light mayonnaise while keeping the blue cheese and sour cream amounts the same.