Ingredients
- 2 lbs Yukon Gold potatoes (or red potatoes), peeled and sliced
- Salt, for boiling potatoes
- 6 slices bacon, diced
- 1 small onion, finely chopped
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard (or German mustard)
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper, to taste
- 2 tablespoons fresh chives or parsley, chopped, for garnish
Instructions
- Cook the Potatoes
- In a large pot, add the sliced potatoes, cover with water, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender but not falling apart, about 10-15 minutes.
- Drain the potatoes and let them cool slightly.
- Cook the Bacon and Onion
- In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
- In the same skillet, using the bacon drippings, cook the chopped onion until soft and translucent, about 3-4 minutes. Remove from heat.
- Make the Creamy Dressing
- In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and sugar. Whisk until smooth.
- Stir in the cooked onions and bacon, then season with salt and pepper to taste.
- Assemble the Salad
- In a large bowl, gently toss the warm potatoes with the creamy dressing until well-coated. Be careful not to break the potatoes too much.
- Taste and adjust seasoning as needed.
- Garnish and Serve
- Sprinkle with fresh chives or parsley for garnish. Serve warm, or chill for a few hours to let the flavors meld.
