Ingredients
Scale
- 2 lbs baby potatoes (or Yukon Gold potatoes, halved)
- 6 slices bacon (cooked and crumbled)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper (to taste)
- 1/4 cup fresh chives (chopped, for garnish)
- 1/4 cup shredded cheddar cheese (optional)
Instructions
Step 1: Cook the Potatoes
- In a large pot, bring salted water to a boil. Add the baby potatoes and cook for about 15–20 minutes, or until they are fork-tender. Drain and let cool slightly.
Step 2: Prepare the Dressing
- In a large bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth.
Step 3: Combine Ingredients
- Once the potatoes are cool enough to handle, cut them into bite-sized pieces and add them to the dressing. Gently fold in the crumbled bacon and shredded cheddar cheese (if using).
Step 4: Chill and Serve
- Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with fresh chives. Serve chilled or at room temperature.
- Prep Time: 15
- Cook Time: 20