Description
A rich and flavorful potato salad made creamy with mayonnaise and sour cream, enhanced with crispy bacon and fresh chives. Perfect as a side dish for picnics, barbecues, or casual dinners.
Ingredients
Units
Scale
- 2 pounds baby potatoes, halved
- 6 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped fresh chives
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook for 10-15 minutes or until fork-tender. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar.
- Add the warm potatoes to the bowl and toss gently to coat with the dressing.
- Stir in crumbled bacon and chopped chives.
- Season with salt and black pepper to taste.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- Use red or Yukon gold potatoes for best texture and flavor.
- Let the potatoes cool slightly before mixing to prevent the dressing from becoming runny.
- Best served chilled, but can be served at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg