Ingredients
Scale
- 2 pounds of baby potatoes
- 4 slices of crispy bacon, chopped
- 1 cup of sour cream
- ½ cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- ¼ cup of chopped fresh chives
- ¼ cup of chopped fresh parsley
Instructions
- Wash and boil the baby potatoes in salted water until fork-tender, about 15 minutes.
- Cook the bacon in a skillet until crispy and drain on paper towels.
- In a bowl, mix sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper to make the dressing.
- Drain the potatoes, let cool, then cut into halves or quarters. Combine with dressing, bacon, chives, and parsley.
- Mix gently, cover, and refrigerate for at least 30 minutes before serving.
Notes
- For extra flavor, you can add diced onions or celery.
- Chilling the salad enhances the taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg