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
- ¼ cup chopped dill pickles
- Salt and pepper, to taste
- Optional: chives or green onions
Instructions
- Cook the Potatoes: 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 and let them cool to room temperature.
- Prepare the Dressing: In a large bowl, mix together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- Combine Ingredients: Add the cooled potatoes, red onion, bacon, cheddar cheese, parsley, and pickles to the dressing. Stir gently until well combined.
- Season to Taste: Add salt and black pepper as needed.
- Chill: Refrigerate for at least 1 hour before serving.
- Garnish and Serve: Top with chopped chives or green onions before serving.
Notes
- Cooling the potatoes prevents the dressing from becoming runny.
- Taste before adding extra salt, as bacon and pickles add saltiness.
- Chilling enhances flavor and thickens the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg