Description
A creamy, flavor-packed potato salad featuring tender red potatoes, crispy bacon, and dill pickles—perfect for summer barbecues and potlucks.
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 cubed red potatoes in a large pot, cover with cold water, and bring to a boil. Boil for 10-15 minutes until fork-tender. Drain and cool to room temperature.
- Prepare the Dressing: In a large bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk until smooth.
- Combine Ingredients: Add cooled potatoes to the dressing. Mix in red onion, crumbled bacon, shredded cheese, parsley, and dill pickles. Stir gently to combine.
- Season and Chill: Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour.
- Garnish and Serve: Garnish with chopped chives or green onions before serving.
Notes
For a lighter version, use Greek yogurt instead of sour cream. Adjust the dressing for tanginess as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg