Directions
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Start by placing the cubed red potatoes into a large pot. Cover them completely with cold water. It’s essential to use cold water, as this helps cook the potatoes evenly.
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Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes for about 10-15 minutes or until they are fork-tender. This means a fork should pierce through the potato easily, giving it the perfect texture.
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Drain the potatoes in a colander, allowing them to cool to room temperature. It’s crucial to cool the potatoes to prevent the dressing from becoming runny, ensuring your salad remains wonderfully creamy.
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Next, in a spacious bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Use a whisk to blend these ingredients together until the dressing is smooth and creamy. For an even finer texture, you can use a hand mixer.
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Once the dressing is well-mixed, add the cooled cooked potatoes, finely chopped red onion, crumbled crispy bacon, shredded cheddar cheese, chopped parsley, and chopped dill pickles. Gently stir until all ingredients are evenly combined. Be careful to avoid mashing the potatoes—maintaining their shape is essential for a delightful presentation.
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Season your potato salad with salt and pepper according to your taste. Remember to taste your creation before adding too much salt, as the bacon and pickles will already contribute some saltiness.
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Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. This chilling time lets the flavors meld beautifully and enhances the overall taste. Additionally, it allows the dressing to thicken, making for the perfect creamy consistency.
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Just before serving, garnish with chopped chives or sliced green onions. This adds a pop of freshness and color. You might also consider a sprinkle of paprika for a touch of vibrant color.
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