Description
A luxurious interpretation of classic potato salad with creamy texture, crumbled bacon, and sharp cheddar, perfect for 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
Instructions
- Start by placing the cubed red potatoes in a large pot and cover them with cold water. Bring it to a boil over medium-high heat. Cook the potatoes for 10-15 minutes, or until fork-tender.
- Once cooked, drain the potatoes in a colander and allow them to cool to room temperature.
- While the potatoes cool, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
- Next, gently fold in the cooled potatoes, red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and dill pickles. Stir carefully to combine without mashing the potatoes.
- Season the potato salad with salt and pepper according to your taste.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour.
- Before serving, garnish with chopped chives or green onions for a fresh touch, and consider adding a light sprinkle of paprika for additional color.
Notes
For a lighter version, swap half the mayonnaise for Greek yogurt. Letting the salad sit overnight in the fridge magnifies the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: potato salad, side dish, barbecue, creamy salad, summer recipes