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Steakhouse Potato Salad

Loaded potato salad in steakhouse style with roasted golden baby potatoes, bacon, and a tangy sour cream dressing. Finished with blue cheese crumbles and chives for a creamy, savory 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: 560
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes, halved and roasted
  • 3 lb baby potatoes
bacon
  • 8 bacon slices Cook and crumble.
blue cheese
  • 0.5 cup blue cheese crumbles
sour cream dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 2 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce
garnish and seasoning
  • 0.25 cup fresh chives Chopped.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Heat the oven to 425°F and roast the potato halves on a sheet pan for 25-30 minutes until golden. Visual cue: cut sides should look browned.
  2. Remove the roasted potatoes and let them cool completely. Visual cue: they should no longer feel warm when touched.
Make the dressing
  1. In a bowl, mix sour cream, mayonnaise, white wine vinegar, Worcestershire sauce, salt, and pepper until smooth. Visual cue: the dressing should look uniformly creamy.
Assemble and chill
  1. Combine the cooled potatoes, crumbled bacon, and half of the blue cheese. Visual cue: blue cheese should be streaked through the mixture.
  2. Toss the potato mixture with the sour cream dressing until evenly coated. Visual cue: potatoes look glossy with creamy dressing.
  3. Top with the remaining blue cheese and the chopped fresh chives. Visual cue: the surface should show blue flecks and green chive bits.
  4. Refrigerate for 2 hours before serving. Visual cue: the salad should be chilled throughout and set slightly.

Notes

For the best texture, make sure the roasted potatoes are fully cooled before mixing so the dressing doesn’t turn runny. Store covered in the refrigerator for up to 3 days; for make-ahead, assemble through step 5 and refrigerate until serving. Freezing is not recommended as the creamy dressing can separate. For a lighter option, use Greek yogurt in place of half the sour cream and keep the mayonnaise reduced to taste.