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
- Place the cubed red potatoes into a large pot and cover 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 bowl, mix together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
- Add cooled potatoes, red onion, bacon, cheddar cheese, parsley, and dill pickles to the dressing. Stir gently to combine.
- Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving.
- Garnish with chives or green onions before serving.
Notes
Store in an airtight container in the fridge for up to 3 days. Let sit at room temperature for 10 minutes before serving if it firms up too much after chilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Traditional
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg