Description
A creamy, savory twist on classic potato salad incorporating rich mayo, tangy Dijon, crisp bacon, and sharp cheddar.
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 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
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
Best eaten within 3-4 days for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: potato salad, steakhouse, summer sides, picnic recipes, creamy salad