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Steakhouse Potato Salad

Loaded potato salad with steakhouse style toppings—golden roasted baby potatoes, crispy bacon, and a tangy sour cream dressing. Finished with blue cheese crumbles and fresh chives, then chilled for a thick, flavorful texture.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Roast and cool the potatoes
  1. Heat oven to 425°F and spread halved baby potatoes on a sheet pan; roast for 25-30 minutes until golden, shaking once if needed. Keep an eye on browning so the edges caramelize without burning.
  2. Remove the sheet pan and let the roasted baby potatoes cool completely at room temperature. Cooling prevents the dressing from thinning or becoming oily.
Make the sour cream dressing
  1. In a bowl, mix sour cream, mayonnaise, white wine vinegar, Worcestershire sauce, salt, and pepper until smooth. Stop mixing once the dressing looks evenly blended and glossy.
Assemble and chill
  1. Add the cooled baby potatoes to the dressing along with bacon and stir to coat thoroughly. Fold gently so the potatoes stay chunky rather than mashed.
  2. Toss the salad with the dressing until everything looks lightly creamy. Aim for an even coating on all potato pieces.
  3. Transfer to a serving bowl and top with the remaining blue cheese crumbles and chopped fresh chives. Finish with a light, even scatter for the classic steakhouse look.
  4. Refrigerate the steakhouse potato salad for 2 hours before serving. Chill until firm and flavorful so the flavors meld.

Notes

For best texture, cool the roasted baby potatoes completely before mixing—this keeps the sour cream dressing thick instead of watery. Store covered in the refrigerator for up to 4 days; freezing is not recommended due to texture changes in mayo-based dressing. For a lighter option, use light mayonnaise or reduced-fat sour cream for the same steakhouse-style flavor profile.