Ingredients:

  • 2 lbs baby red potatoes, halved or quartered
  • 1 tsp salt
  • 6 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp granulated sugar
  • 2 tbsp fresh dill, finely chopped
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Instructions:

  1. Place the halved baby red potatoes in a pot of cold salted water. Bring to a boil, then reduce to a simmer for 12–15 minutes until fork-tender. Drain immediately.
  2. In a large skillet over medium heat, sauté the diced bacon until the fat has rendered and the pieces are crisp. Add the diced onions to the bacon fat and cook until translucent and soft. Stir in the minced garlic for the final 30 seconds.
  3. In a medium bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth. Stir in the fresh dill.
  4. While the potatoes are still warm, transfer them to a large bowl. Pour the bacon and onion mixture (including the rendered fat) over the potatoes. Gently fold in the sour cream dressing until the salad is velvety and cohesive.