Description
A creamy and flavorful twist on classic potato salad, perfect for barbecues and potlucks.
Ingredients
- 2 lbs red potatoes, cubed
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1 small red onion, chopped
- 5 strips cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- ¼ cup chopped parsley
- ¼ cup chopped dill pickles
- Salt and pepper, to taste
- Optional: chives or green onions
Instructions
- Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain the potatoes in a colander and let them cool to room temperature.
- In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy.
- Add the cooled cooked potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped fresh parsley, and chopped dill pickles to the bowl with the dressing. Stir gently until combined.
- Season the potato salad with salt and black pepper as needed. Taste and adjust seasoning to your preference.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving.
- Garnish with chopped chives or sliced green onions before serving.
Notes
Store in an airtight container in the refrigerator for up to three days. Add extra mayo or sour cream if it dries out.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American