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 in boiling water for 10-15 minutes until fork-tender. Drain and cool.
- Mix mayonnaise, sour cream, mustard, and vinegar in a bowl until smooth.
- Add potatoes, onion, bacon, cheese, parsley, and pickles to the dressing. Stir gently.
- Season with salt and pepper to taste.
- Chill for at least 1 hour before serving.
- Garnish with chives or green onions.
Notes
- Red potatoes hold their shape better than other varieties.
- Cooling the potatoes prevents a runny dressing.
- The salad tastes better after chilling.
- Adjust salt carefully due to bacon and pickles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- 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