Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tsp salt
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh dill, chopped
  • 1/2 cup cooked bacon bits
  • 2 tbsp chopped chives

Instructions:

  1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 10–12 minutes until tender-firm. Drain immediately in a colander and let them steam-dry for 2 minutes.
  2. In a large mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, sugar, garlic powder, salt, and pepper until the texture is velvety and the sugar has dissolved.
  3. While the potatoes are still warm, fold them into the dressing. Add the diced celery, red onion, and fresh dill. Gently stir using a spatula to avoid mashing.
  4. Fold in the cooked bacon bits last to maintain their texture. Garnish with chopped chives.
  5. Optional: Chill for 1 hour to allow flavors to fully meld and improve cohesion.