Description
A rich and creamy potato salad featuring red potatoes, bacon, and a tangy dressing—a perfect side 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
- Place the cubed red potatoes into a large pot, cover with cold water, and bring to a boil over medium-high heat.
- Cook for about 10-15 minutes, or until fork-tender. Drain and cool at room temperature.
- In a large bowl, mix mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- Gently fold in the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar, chopped parsley, and dill pickles.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving.
- Sprinkle with chives or green onions before serving.
Notes
This potato salad can be made a day ahead to enhance flavors. Ensure it cools before dressing to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg