Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cooked bacon
- 1/4 cup chopped red onion
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh chives
- 1 tablespoon white wine vinegar
Instructions
- Step 1: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well and let cool slightly.
- Step 2: While the potatoes are cooling, in a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and white wine vinegar.
- Step 3: Gently fold in the cooled potatoes, bacon, and red onion into the dressing. Be careful not to mash the potatoes.
- Step 4: Stir in the chopped chives.
- Step 5: Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Step 6: Serve chilled and enjoy!
Notes
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
- While traditionally served cold, you can take the chill off by letting it sit at room temperature for about 15 minutes before serving.
- This potato salad pairs perfectly with grilled steaks, burgers, or even a simple roast chicken.
- For an extra layer of steakhouse flavor, try adding a pinch of smoked paprika to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American