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Steakhouse Potato Salad

Loaded potato salad with a steakhouse style sour cream dressing, roasted baby potatoes, blue cheese crumbles, and crisp bacon. Chilled for 2 hours so it’s creamy, savory, and easy to serve.
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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
  

Potatoes, roasted
  • 3 lb baby potatoes
Bacon
  • 8 bacon slices, cooked and crumbled
Creamy sour cream dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 0.25 cup blue cheese crumbles
  • 0.25 cup fresh chives chopped
  • 2 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce
  • 0.1 salt to taste
  • 0.1 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Heat oven to 425°F and roast the halved baby potatoes on a sheet pan for 25-30 minutes until golden, tossing once if needed for even browning.
  2. Let the roasted potato halves cool completely so they won’t melt the dressing.
Make the dressing
  1. In a mixing bowl, whisk together sour cream, mayonnaise, white wine vinegar, Worcestershire sauce, salt, and pepper until smooth.
Assemble and finish
  1. Combine the cooled potatoes with the crumbled bacon and half of the blue cheese.
  2. Pour in the dressing and toss until the potatoes are evenly coated.
  3. Top with the remaining blue cheese and the chopped fresh chives.
Chill
  1. Refrigerate the potato salad for 2 hours before serving so flavors meld and the texture sets.

Notes

For best texture, cool the potatoes fully before dressing so the sour cream stays thick and creamy. Store leftovers in the refrigerator up to 3 days; freezing isn’t recommended because the dressing can break. For a lighter option, use reduced-fat sour cream and mayonnaise for a similar tang with fewer calories.