Ingredients
Equipment
Method
- Step 1: Begin by placing the halved baby potatoes in a large pot of salted water. Bring to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Once cooked, drain the potatoes in a colander and let them cool for a few minutes.
- Step 2: In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, red wine vinegar, and garlic powder. Season with salt and pepper to taste. Whisk the ingredients together until smooth and well incorporated.
- Step 3: Once the boiled potatoes have cooled to room temperature, gently add them to the bowl with the dressing. Using a spatula, carefully toss the potatoes to coat them in the creamy dressing.
- Step 4: Fold in the crumbled bacon, chopped green onions, shredded cheddar cheese, and fresh parsley into the potato salad. Be gentle to avoid mashing the potatoes.
- Step 5: For the best flavor, cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving.
- Step 6: Once chilled, give the potato salad a gentle stir before serving. Garnish with additional parsley or green onions if desired.
Notes
This potato salad can be made a day in advance for better flavor. Store leftovers in an airtight container in the refrigerator for about 3-5 days.