Ingredients
- 2 lbs baby potatoes (red or Yukon gold), halved
- Salt, for boiling
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Freshly ground black pepper, to taste
- ½ red onion, finely chopped
- 3 hard-boiled eggs, chopped
- ½ cup cooked and crumbled bacon
- ¼ cup chopped fresh dill (or parsley)
- ½ cup chopped celery
- ½ cup shredded sharp cheddar (optional)
- Chopped green onions or chives, for garnish
- Cherry tomatoes (halved), for garnish
Instructions
- Boil the potatoes:
- Bring a large pot of salted water to a boil. Add halved potatoes and cook until fork-tender (about 12–15 minutes). Drain and let cool completely.
- Make the dressing:
- In a bowl, mix mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, paprika, salt, and pepper. Adjust seasoning to taste.
- Prepare salad components:
- In a large bowl, gently mix cooled potatoes, red onion, celery, eggs, bacon, and cheddar (if using). Fold in the dressing until everything is evenly coated.
- Stack & plate:
- On a serving platter or individual plates, stack layers of the potato salad using a ring mold or simply shape with a spoon. Garnish the top with fresh dill/chives, cherry tomatoes, and extra crumbled bacon if desired.
- Chill:
- Refrigerate at least 1 hour before serving to let flavors meld.
Tip: For a fancier presentation, drizzle extra dressing around the stack or serve with crisp lettuce leaves.
Would you like a version with a spicy twist or a vegan adaptation?