Description
A creamy, cheesy, and crowd-ready potato salad combining tender potatoes, tangy dressing, melty cheddar, and smoky bacon for a perfect picnic dish.
Ingredients
- 2 pounds of potatoes
- 4 slices of bacon (or smoked turkey bacon for a swap)
- 1 cup of shredded cheddar cheese
- 1/2 cup of sour cream
- 1/4 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
- Chopped green onions or chives for garnish
Instructions
- Boil the potatoes in salted water until tender, then drain and let cool. Once cooled, chop into bite-sized pieces.
- Cook the bacon until crispy, then crumble it into small pieces.
- In a large bowl, combine the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Add the chopped potatoes, crumbled bacon, and shredded cheddar cheese to the dressing, mixing gently until everything is coated.
- Refrigerate for at least an hour to let the flavors meld, then garnish with chopped green onions or chives before serving.
Notes
Use waxy potatoes like Yukon Gold for better texture. Let the salad chill for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American