Description
A creamy and flavorful potato salad that combines tender potatoes with crispy bacon and sharp cheddar cheese, perfect for barbecues and gatherings.
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 for garnish
Instructions
- Place cubed red potatoes in a large pot, covering them with cold water. Bring to a boil over medium-high heat.
- Cook the potatoes for 10-15 minutes, or until fork-tender. Drain and let cool to room temperature.
- In a large mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Whisk until smooth and creamy.
- To the dressing, add cooled potatoes, red onion, crumbled bacon, cheddar cheese, parsley, and pickles. Gently mix until well combined; avoid mashing the potatoes.
- Season with salt and black pepper to taste and adjust according to your preference.
- Cover with plastic wrap or a lid and refrigerate for at least one hour to allow flavors to meld.
- Before serving, garnish with chives or sliced green onions for a fresh finish. A sprinkle of paprika can add a beautiful touch as well!
Notes
Allow the potatoes to cool before adding them to the dressing to prevent the dressing from becoming runny. For added flavor, experiment with different mustard types.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: potato salad, side dish, barbecue, summer recipe, family gathering