Description
A creamy, tangy potato salad with sharp cheddar, dill pickles, and smoky turkey bacon. The perfect halal-friendly side for grilled meats or barbecues.
Ingredients
2 lbs red potatoes, cubed
½ cup mayonnaise
¼ cup sour cream
2 tbsp apple cider vinegar
2 tbsp Dijon mustard
1 small red onion, chopped
5 strips turkey bacon (or halal beef bacon), cooked and crumbled
1 cup shredded cheddar cheese
¼ cup fresh parsley, chopped
¼ cup dill pickles, chopped
Salt and pepper to taste
Chives or green onions (optional, for garnish)
Instructions
Place cubed red potatoes in a large pot and cover with cold water.
Bring to a boil over medium-high heat.
Cook for 10–15 minutes until fork-tender.
Drain in a colander and let cool to room temperature.
In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
Stir in chopped red onion, cooked and crumbled turkey bacon, shredded cheddar cheese, fresh parsley, and chopped dill pickles.
Gently fold in cooled potatoes until evenly coated.
Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Notes
For a vegetarian version, omit the turkey bacon.
Chilling the salad improves flavor and texture.
Greek yogurt can substitute sour cream for a lighter option.
Yukon Gold or waxy potatoes work as alternatives to red potatoes.
- Prep Time: 15
- Cook Time: 15
- Method: Boiling and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg