Ingredients
- Russet potatoes, peeled and cubed: 2 pounds
- Bacon, cooked and crumbled: 8 slices
- Mayonnaise: 1 cup
- Sour cream: 1/2 cup
- Red onion, finely chopped: 1/4 cup
- Fresh chives, chopped: 1/4 cup
- Dijon mustard: 2 tablespoons
- Apple cider vinegar: 1 tablespoon
Instructions
- Step 1: Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 12-15 minutes. Drain well and let cool slightly.
- Step 2: While the potatoes are cooking, prepare the dressing. In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and salt and pepper to taste.
- Step 3: Gently fold in the slightly cooled potatoes, crumbled bacon, and red onion into the dressing. Be careful not to mash the potatoes.
- Step 4: Stir in the chopped chives, reserving a small amount for garnish.
- Step 5: Cover and refrigerate for at least 2 hours to allow the flavors to meld.
- Step 6: Before serving, garnish with the remaining chives.
Notes
- For best flavor, store the potato salad in an airtight container in the refrigerator for up to 3 days.
- This potato salad is best served cold, but if you must reheat it, gently warm small portions in the microwave at 50% power to prevent the mayonnaise from separating.
- Serve this hearty salad alongside grilled steak or ribs for a truly steakhouse experience.
- For extra smoky flavor, try using thick-cut bacon and reserving a tablespoon of bacon fat to whisk into the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American