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Steakhouse Potato Salad

Loaded potato salad in steakhouse style, made with golden roasted baby potatoes and a tangy sour cream dressing. Finished with blue cheese crumbles, smoky bacon, and fresh 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: 680
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes (roasted)
  • 3 lb baby potatoes Halved and roasted
  • salt To taste
  • black pepper To taste
Bacon
  • 8 bacon slices Cooked and crumbled
Creamy dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 2 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce
  • salt To taste
  • black pepper To taste
Toppings
  • 0.5 cup blue cheese crumbles Use half in the salad, reserve half for topping
  • 0.25 cup fresh chives Chopped

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Heat oven to 425°F and spread the potato halves on a sheet pan in a single layer. Roast for 25-30 minutes until golden, flipping once if needed so they brown evenly.
  2. Remove the potatoes from the oven and let them cool completely. Cooling prevents the dressing from loosening when combined.
Make the blue cheese sour cream dressing
  1. In a bowl, mix sour cream and mayonnaise until smooth. Stir in white wine vinegar and Worcestershire sauce.
  2. Season the dressing with salt and black pepper. Mix until fully combined and no streaks remain.
Assemble and chill
  1. Add cooled potatoes to the dressing and toss until coated. Fold in the crumbled bacon and half the blue cheese crumbles.
  2. Top the potato salad with the remaining blue cheese and chopped chives. Spread into an even layer so toppings adhere.
  3. Cover and refrigerate for 2 hours before serving. Chill time helps the flavors meld and the dressing thicken.

Notes

Pro tip: Roast until deeply golden and cool fully—warm potatoes can thin the dressing. Refrigerate in an airtight container for 3-4 days; do not freeze (the dairy may separate). Dietary swap: use light sour cream or a Greek-yogurt blend to reduce calories while keeping the tangy flavor.