Description
A creamy, flavor-packed potato salad loaded with crispy beef, cheddar cheese, pickles, and a tangy dressing. Perfect for barbecues, picnics, and potlucks.
Ingredients
- 2 lbs red potatoes, cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 small red onion, chopped
- 5 strips cooked beef, crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped dill pickles
- Salt and black pepper, to taste
- Optional: chopped chives or sliced green onions
Instructions
1. Place cubed red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10–15 minutes until fork-tender.
2. Drain the potatoes and allow them to cool completely to room temperature.
3. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and creamy.
4. Add the cooled potatoes, chopped red onion, crumbled cooked beef, shredded cheddar cheese, chopped parsley, and chopped dill pickles to the bowl.
5. Gently stir until all ingredients are evenly coated with the dressing, being careful not to mash the potatoes.
6. Season with salt and black pepper to taste, adjusting as needed.
7. Cover and refrigerate for at least 1 hour to allow the flavors to blend.
8. Before serving, garnish with chopped chives or green onions if desired.
Notes
Cut potatoes into uniform cubes so they cook evenly.
Allow potatoes to cool completely before mixing to keep the dressing creamy.
Chilling the salad improves flavor and thickens the dressing.
Taste before adding salt since the beef and pickles already add saltiness.
A sprinkle of paprika can be added on top for extra color.