Ingredients
Scale
- 2 pounds red potatoes (washed & cubed)
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 small red onion (finely chopped)
- 5 crispy bacon strips (crumbled)
- 1 cup shredded cheddar cheese (mild, medium, or sharp)
- ¼ cup chopped fresh parsley
- ¼ cup chopped dill pickles
- Salt & black pepper (to taste)
- Optional: Chopped chives or sliced green onions (for garnish)
Instructions
Boil Potatoes
- Place cubed red potatoes in a large pot. Cover with cold water and bring to a boil over medium-high heat. Cook for 10–15 minutes until fork-tender. Drain and cool to room temperature.
Make the Dressing
- In a large bowl, mix mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
Combine Ingredients
- Add the cooled potatoes, red onion, bacon, cheddar cheese, parsley, and pickles to the bowl. Fold gently with a spatula until well coated.
Season
- Add salt and pepper to taste. Stir gently again.
Chill
- Cover and refrigerate for 1 hour. Before serving, garnish with chopped chives or green onions if desired.
Notes
| Nutrient | Amount |
|---|---|
| Calories | ~310 kcal |
| Total Fat | 21g |
| Saturated Fat | 7g |
| Protein | 9g |
| Total Carbohydrate | 18g |
| Fiber | 2g |
| Sugar | 2g |
| Sodium | 400mg |
| Cholesterol | 35mg |
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American, Steakhouse