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Steakhouse Potato Salad

Loaded potato salad in steakhouse style with golden roasted baby potatoes, blue cheese, bacon, and a tangy sour cream dressing. Chilled until the flavors meld, then topped with extra blue cheese and chives for a bold finish.
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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
  

Roasted baby potatoes
  • 3 lb baby potatoes Halved before roasting.
Bacon
  • 8 bacon Cooked and crumbled.
Blue cheese dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 0.5 cup blue cheese crumbles Divide half for mixing and half for topping.
  • 0.25 cup fresh chives Chopped; reserve some for topping.
  • 2 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce
  • 0.25 salt and pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Heat the oven to 425°F, then roast the potato halves on a sheet pan for 25-30 minutes until golden, turning once if needed for even browning. Look for crisped, browned edges.
  2. Remove the sheet pan and let the potatoes cool completely. They should be room temperature so the dressing doesn’t thin or melt.
Make and combine
  1. In a bowl, mix sour cream, mayonnaise, white wine vinegar, Worcestershire sauce, salt, and pepper until smooth. Stop when the dressing looks evenly combined with no visible streaks.
  2. Add the cooled potatoes, bacon, and half the blue cheese to the bowl and toss gently to coat. Ensure the potatoes are evenly covered and the bacon is distributed.
  3. Toss everything one more time to spread the dressing through the potatoes. The mixture should look creamy and lightly glossy, not dry.
  4. Top the salad with the remaining blue cheese and chives. Add in an even layer so every scoop gets a visible sprinkle.
Chill and serve
  1. Refrigerate the potato salad for 2 hours before serving. It should be chilled and set enough to hold its shape when scooped.

Notes

For the best steakhouse texture, roast until the edges are truly golden and let the potatoes cool fully before dressing. Store covered in the refrigerator up to 4 days; the flavor often improves overnight. Freezing isn’t recommended because the potatoes and dairy dressing can change texture. Dietary swap: for a lighter option, use reduced-fat sour cream and mayonnaise.