Description
Description A creamy, savory twist on classic potato salad incorporating rich mayo, tangy Dijon, crisp bacon, and sharp cheddar.
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 beef 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
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Instructions
- Boil cubed potatoes until fork-tender, about 15-20 minutes.
- Drain and let cool for 10-15 minutes.
- In a bowl, mix mayonnaise, sour cream, vinegar, mustard, salt, and pepper.
- Add cooled potatoes, onion, bacon, cheese, parsley, and pickles to the dressing.
- Gently fold to combine, then refrigerate for at least 1 hour before serving.
Notes
- Notes
- Best eaten within 3-4 days for optimal texture and flavor.