Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 tbsp apple cider vinegar
  • 1/2 cup full-fat sour cream
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 slices thick-cut bacon, cooked crispy and crumbled
  • 2 stalks celery, finely diced
  • 3 green onions, thinly sliced
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
  2. Bring to a boil, then reduce heat and simmer for 10–12 minutes until tender but firm.
  3. Drain potatoes thoroughly in a colander. While still steaming, drizzle with apple cider vinegar, toss gently, and let cool for about 15 minutes.
  4. In a large mixing bowl, combine sour cream, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Whisk until smooth and pale ivory.
  5. Add the slightly cooled potatoes to the dressing.
  6. Gently fold in the crumbled bacon, diced celery, sliced green onions, and chopped parsley.
  7. Chill the salad in the refrigerator for at least 2 hours to allow flavors to infuse before serving.