Ingredients: |
Ingredients: 2 pounds red potatoes (washed & cubed)
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 small red onion finely chopped
5 crispy cooked bacon strips crumbled
1 cup shredded cheddar cheese (mild, medium, or sharp cheddar)
1/4 cup chopped fresh parsley
1/4 cup chopped dill pickles
salt & black pepper (to taste)
chopped chives or sliced green onions (optional garnish)
|
Directions: |
Directions:1. Place potatoes into a large pot and cover the potatoes with cold water. Bring to a boil, over medium-high heat, once boiling cook for 10-15 minutes or until they are fork tender. Drain in a colander and let the potatoes cool to room temperature.
2. In a large bowl, mix together the mayonnaise, sour cream, dijon mustard, and apple cider vinegar until combined and creamy. Add the cooled cooked potatoes, red onion, bacon, shredded cheese, parsley, and dill pickles to the bowl. Stir together gently until combined well. Season with salt and pepper as needed.
3. Add the cooled cooked potatoes, red onion, bacon, shredded cheese, parsley, and dill pickles to the bowl. Stir together gently until combined well. Season with salt and pepper as needed.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving so the flavors can blend. Garnish with chopped chives or sliced green onions before serving. |
This recipe for Steakhouse Potato Salad is from