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Steakhouse Potato Salad

Loaded potato salad with steakhouse style flavor—golden roasted baby potatoes tossed in a tangy sour cream dressing. Finished with blue cheese crumbles, crispy bacon, and chopped chives for a bold, 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes
  • 3 lb baby potatoes Halved before roasting.
Bacon
  • 8 bacon slices Cook until crisp, then crumble.
Sour cream dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 2 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce
  • 0.01 salt To taste.
  • 0.01 pepper To taste.
Toppings
  • 0.5 cup blue cheese crumbles Use half in the salad and reserve half for topping.
  • 0.25 cup fresh chives, chopped For topping just before serving.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Preheat your oven to 425°F and arrange the halved baby potatoes cut-side down on a sheet pan. Roast for 25-30 minutes until golden, using a visibly browned surface as your cue.
Cool completely
  1. Let the roasted potatoes cool completely at room temperature until no longer steaming. The potatoes should feel cool to the touch before mixing.
Make the dressing
  1. In a bowl, mix sour cream, mayonnaise, white wine vinegar, Worcestershire sauce, salt, and pepper until smooth and evenly combined. Stop when the mixture looks uniform with no vinegar streaks.
Combine and toss
  1. Combine the cooled potatoes with the cooked and crumbled bacon and stir in half the blue cheese. Toss until the bacon is evenly distributed and potatoes look lightly coated.
Dress the salad
  1. Pour the dressing over the potato mixture and toss thoroughly until every potato half is coated. The salad should look creamy rather than dry at the bottom.
Finish and chill
  1. Top with the remaining blue cheese and the chopped fresh chives. Refrigerate for 2 hours before serving.
Serve
  1. Serve the steakhouse potato salad cold, letting the toppings stay visible on top. Use a clean scoop so you don’t blend the blue cheese into the sides.

Notes

For best texture, use fully cooled potatoes so the dressing doesn’t turn runny. Refrigerate covered for 3-4 days; it doesn’t freeze well due to dairy separation. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep it creamy with less richness.