Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup Dijon mustard
- 1/4 cup chopped red onion
- 1/4 cup crumbled cooked bacon
- 2 tablespoons chopped fresh chives
- 1 tablespoon apple cider vinegar
Instructions
- Step 1: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain well and let cool slightly.
- Step 2: While the potatoes are cooling, prepare the dressing. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Step 3: Gently fold the slightly cooled potatoes into the dressing, being careful not to mash them.
- Step 4: Add the chopped red onion, crumbled bacon, and chopped chives to the potato salad and stir gently to combine.
- Step 5: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Before serving, taste and adjust seasonings as needed. Garnish with additional chives and bacon, if desired.
Notes
- To prevent sogginess, store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
- This potato salad is best served cold to showcase its creamy texture and vibrant flavors, pairing perfectly with grilled steaks or burgers.
- Don't be afraid to experiment with different types of bacon, such as peppered or maple-smoked, to add another layer of flavor.
- For extra creaminess and tang, consider adding a tablespoon of pickle relish or chopped dill pickles to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American