Serves: 8
Chill time: 1 hour
Ingredients
- 3 lbs baby red potatoes, quartered
- ¾ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 3 green onions, sliced
- Salt and black pepper
Instructions
- Boil the potatoes in salted water for 12–15 minutes, until fork-tender. Drain and cool.
- Whisk together the mayonnaise, sour cream, barbecue sauce, vinegar, and mustard.
- Add the cooled potatoes, cheddar, bacon, and green onions.
- Gently toss until evenly coated.
- Season with salt and pepper and refrigerate for at least 1 hour before serving.