Description
A creamy and tangy potato salad with crispy bacon and fresh herbs, perfect for any gathering.
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 and dill pickles
- Salt and pepper, to taste
- Optional: chives or green onions for garnish
Instructions
- Start by placing the cubed red potatoes into a large pot and cover them with cold water.
- Bring the water to a boil over medium-high heat and cook for 10-15 minutes until fork-tender.
- Drain the potatoes in a colander and allow them to cool to room temperature.
- While the potatoes cool, prepare the dressing by whisking together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a large bowl until smooth.
- Once the potatoes are cool, add them to the dressing along with red onion, bacon, cheddar cheese, parsley, and dill pickles, stirring gently.
- Season with salt and black pepper to taste, adjusting until perfectly balanced.
- Cover the bowl and refrigerate for at least one hour before serving.
- Garnish with chopped chives or green onions before serving.
Notes
Make-ahead magic: Prepare this potato salad a day in advance for deeper flavors and a relaxed serving experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg
Keywords: potato salad, sides, BBQ, comfort food, summer recipes