Ingredients
For the Salad
- 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
- to taste Salt and pepper
- Optional: chives or green onions for garnish
Method
Preparation
- Place the cubed red potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat.
- Once boiling, cook the potatoes for 10-15 minutes, or until they are fork-tender.
- Drain the potatoes in a colander and let them cool to room temperature.
- In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until combined and creamy.
- Add the cooled potatoes, red onion, crumbled bacon, cheddar cheese, parsley, and dill pickles to the bowl with the dressing. Stir gently until all ingredients are well combined.
- Season the potato salad with salt and black pepper as needed. Adjust the seasoning to your preference.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving.
- Garnish with chopped chives or green onions before serving.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 13gSaturated Fat: 3gSodium: 400mgFiber: 3gSugar: 2g
Notes
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If the salad seems dry, add a little more mayonnaise or sour cream to restore its creaminess.
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