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Steakhouse Potato Salad

Loaded potato salad in steakhouse style with golden roasted potatoes, bacon, and a tangy sour cream dressing. Finished with blue cheese crumbles and fresh chives for a rich, creamy bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling 2 hours
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb baby potatoes Halved.
Bacon
  • 8 bacon Cooked and crumbled.
Dressing
  • 1 cup sour cream
  • 0.5 cup mayonnaise
  • 0.5 cup blue cheese crumbles Divided for topping and mixing.
  • 2 tbsp white wine vinegar
  • 1 tsp Worcestershire sauce
  • 0.25 cup fresh chives Chopped.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes
  1. Heat the oven to 425°F and spread the potato halves cut-side down on a sheet pan. Roast for 25-30 minutes until golden.
  2. Remove the sheet pan from the oven and let the roasted potatoes cool completely before assembling the salad.
Make the sour cream dressing
  1. In a bowl, mix sour cream, mayonnaise, white wine vinegar, and Worcestershire sauce. Season with salt and pepper to taste until smooth.
Assemble and chill
  1. Add cooled potatoes to the dressing and toss to coat evenly. Stir in the crumbled bacon and half of the blue cheese.
  2. Transfer the salad to a serving bowl or container and top with the remaining blue cheese and the chopped chives. Cover and refrigerate for 2 hours before serving.

Notes

For the best texture, cool the potatoes completely so the dressing doesn’t thin out. Refrigerate leftovers in an airtight container for up to 4 days; freeze is not recommended. For a lighter option, use light mayonnaise and reduced-fat sour cream (keep the blue cheese and bacon for flavor).