Potato salad with mayonnaise and various toppings: a creamy and fresh side dish that tastes like your favorite fried potato (but without mayonnaise!).

I have kept this list simple and flexible. You probably already have most of the basic ingredients at home.
For the potato salad:
1.4 kg Yukon Gold or red potatoes, cut into 2.5 cm cubes: Yukon Gold potatoes have a buttery flavor and hold their shape well; red potatoes provide a cheerful color.
Tip: Do not use brown potatoes, as they are too starchy and fall apart.
450 grams bacon, fried until crispy and crumbled: the highlight of the show!
Alternative: Turkey bacon for a lighter option, or omit it for a vegetarian version (see variations below).
1 1/2 cups full-fat sour cream: provides that signature creamy, slightly tart base.
Alternative: Full-fat Greek yogurt without added sugar or a mixture of 50% full-fat and 50% plain yogurt.
1/2 cup full-fat Greek yogurt: Adds protein and a fresher flavor, while the texture remains light.
Alternative: More sour cream if you prefer, although the yogurt already provides a nice fresh touch.
1 1/2 cups grated sharp cheddar: Sharp cheddar has the perfect bite to balance the creaminess.
Tip: Grate your own cheese! Pre-grated cheese contains anti-caking agents that can make the salad grainy.
1/2 cup fresh chives, finely chopped: Provides a fresh, oniony flavor and a beautiful color.
Alternative: Spring onions work just as well – use about ⅔ cup.
For the dressing
2 tablespoons Dijon mustard: Adds zest and depth without overpowering.
Alternative: Yellow mustard for a milder flavor, or whole wheat mustard for a different texture.
1 tablespoon apple cider vinegar or white vinegar: Gives the entire dish a fresher taste.
1 teaspoon garlic powder: The essential savory base.
1 teaspoon onion powder: Enhances the overall flavor.
1/2 teaspoon smoked paprika: Adds a subtle smoky flavor that pairs well with the bacon.
1/2 teaspoon salt + 1/4 teaspoon black pepper: Adjust to taste.
Optional: 1-2 tablespoons pickle juice or pickle relish for extra kick (a typical Southern touch!).
To serve (optional, but delicious)
Extra crumbled bacon: as a garnish.
Extra chives or spring onions: provide a fresh color.
Extra grated cheddar: Because why not?
Spicy sauce: For guests who like a bit of heat.
Step-by-step instructions (so easy you’ll make it every summer)
1. Boil the potatoes
Place the diced potatoes in a large pan and cover them with cold, salted water, about 2.5 cm above the potatoes. Bring the water to a boil over high heat, then reduce the heat. Let the potatoes simmer for 10-15 minutes, until they are cooked but not falling apart.
Tip: Start with cold water! This ensures the potatoes cook evenly. If you put potatoes directly into boiling water, the outside cooks too quickly and becomes mushy before the inside is done.
2. Drain and let cool slightly.