Description
A creamy and flavorful potato salad with tender red potatoes, bacon, and cheddar that’s perfect for summer barbecues and family dinners.
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 for garnish
Instructions
- Start by placing the cubed red potatoes in a large pot. Cover them with cold water, then bring the water to a boil over medium-high heat. Cook the potatoes for 10-15 minutes until they’re fork-tender.
- Once tender, drain the potatoes in a colander and let them cool to room temperature.
- While the potatoes cool, prepare the dressing by mixing the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar in a large bowl with a whisk until smooth.
- Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and dill pickles to the dressing. Stir gently to combine.
- Season the mixture with salt and black pepper to taste.
- Cover the bowl and refrigerate for at least an hour before serving.
- Just before serving, garnish with optional chopped chives or green onions, and a sprinkle of paprika if desired.
Notes
For a lighter dressing, consider using Greek yogurt instead of sour cream. Fresh herbs can enhance the flavor.