Description
A creamy and tangy potato salad featuring red potatoes, bacon, and a rich dressing, perfect for summer gatherings.
Ingredients
Scale
- 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 for garnish
Instructions
- Cook the potatoes: Place the cubed red potatoes in a large pot and cover them with cold water. Bring to a boil over medium-high heat and cook for 10-15 minutes, or until fork-tender. Drain and let cool to room temperature.
- Prepare the dressing: In a large bowl, mix the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until well combined and creamy.
- Combine ingredients: Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar, parsley, and dill pickles to the dressing. Stir gently.
- Season: Sprinkle with salt and pepper, tasting as you go to achieve the perfect seasoning balance.
- Chill: Cover and refrigerate for at least an hour to let flavors meld.
- Garnish & serve: Before serving, add a sprinkle of chives or sliced green onions.
Notes
Make-ahead magic: Prepare a day in advance for the best flavor. Customize by adding hard-boiled eggs or swapping bacon with crispy shallots for a vegetarian version.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg