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
- In a large pot, add cubed potatoes and cover with water. Bring to a boil and cook until fork-tender, about 10-12 minutes. Drain and let cool.
- In a large bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
- Add the cooled potatoes, chopped red onion, crumbled bacon, shredded cheddar cheese, chopped parsley, and dill pickles to the dressing. Mix gently until everything is well coated.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving. If desired, garnish with chives or green onions for an extra touch.
Notes
Don’t overcook the potatoes to maintain the best texture. Chill for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian