Ingredients:

  • 3 lbs small red potatoes, scrubbed and quartered
  • 1 tbsp sea salt (for boiling water)
  • 2 tbsp apple cider vinegar
  • 1/2 tsp fine sea salt (for seasoning)
  • 1/2 cup avocado oil mayonnaise
  • 1/2 cup full-fat sour cream
  • 1 tbsp Dijon mustard
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp garlic powder
  • 6 slices thick-cut bacon, cooked and crumbled
  • 3 large stalks celery, finely diced
  • 1/2 small red onion, soaked and drained
  • 1/4 cup fresh dill, chopped

Instructions:

  1. Place quartered red potatoes in a large stockpot and cover with cold water by at least two inches. Add 1 tablespoon of sea salt.
  2. Bring to a boil, then immediately reduce to a gentle simmer. Cook for 15 minutes until potatoes are fork-tender but intact.
  3. Drain the potatoes thoroughly in a colander. While they are still steaming, transfer to a large bowl and drizzle with apple cider vinegar and 1/2 teaspoon of fine sea salt.
  4. In a separate small bowl, whisk together the avocado oil mayonnaise, sour cream, Dijon mustard, black pepper, and garlic powder.
  5. Once potatoes have cooled slightly but are still warm, gently fold in the dressing, crumbled bacon, diced celery, red onion, fresh dill using a silicone spatula.
  6. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.