Description
A creamy and flavorful potato salad loaded with ingredients like bacon, cheese, and fresh herbs, perfect for any gathering.
Ingredients
Scale
- 2 pounds red potatoes (washed and cubed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 1 small red onion, finely chopped
- 5 crispy cooked bacon strips, crumbled
- 1 cup shredded cheddar cheese (mild, medium, or sharp)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dill pickles
- Salt and black pepper, to taste
- Chopped chives or sliced green onions (optional garnish)
Instructions
- Place potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 10-15 minutes or until fork-tender. Drain in a colander and let cool to room temperature. Peel or leave the skin on based on preference.
- In a large bowl, mix mayonnaise, sour cream, dijon mustard, and apple cider vinegar until combined and creamy.
- Add cooled potatoes, red onion, bacon, cheese, parsley, and dill pickles to the dressing. Stir gently until well combined. Season with salt and pepper as needed.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to blend. Garnish with chopped chives or green onions before serving.
- Do not refrigerate for longer than 1-4 hours before serving as the potatoes will absorb the dressing. Add more mayonnaise to moisten, if necessary, before serving.
Notes
- Feel free to adjust the amount of bacon and cheese according to your taste.
- This salad is best served chilled but can be brought to room temperature before serving for better flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg