Ingredients:

  • 3 lbs red skin potatoes, scrubbed and cubed
  • 1 tbsp kosher salt
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1/4 cup fresh chives, finely chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 8 oz thick-cut bacon, fried until crisp and crumbled
  • 4 large hard-boiled eggs, diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup celery, finely diced
  • 1 cup sharp cheddar cheese, shredded

Instructions:

  1. Place cubed red potatoes in a stockpot, cover with cold water by at least one inch, and add salt. Bring to a rolling boil, then reduce to a simmer and cook for 10–12 minutes until fork-tender. Drain in a colander and let steam-dry for 5 minutes.
  2. In a small bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, garlic powder, and smoked paprika until uniform. Fold in the fresh chives and parsley.
  3. Transfer the warm potatoes to a large mixing bowl. Pour over the dressing and toss gently. Add the crumbled bacon, diced eggs, minced red onion, celery, and shredded cheddar. Fold carefully with a spatula to avoid mashing.
  4. Cover the bowl and refrigerate for at least 1 hour to allow flavors to marry and the starch to set.