Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 2 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 1/2 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 3 jalapeños, finely diced
  • 6 oz thick-cut bacon, fried and crumbled
  • 1/4 cup fresh chives, snipped
  • 1/2 cup sharp cheddar cheese, shredded

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Add the kosher salt.
  2. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes until a fork slides in with zero resistance, but the edges aren't falling apart.
  3. Drain the potatoes in a colander and immediately drizzle the apple cider vinegar over them. Toss gently and let them cool for 15 minutes.
  4. In a large mixing bowl, whip together the softened cream cheese, sour cream, mayonnaise, garlic powder, and smoked paprika until velvety and smooth.
  5. Gently fold in the cooled potatoes using a spatula to avoid mashing the cubes.
  6. Stir in the diced jalapeños and shredded cheddar cheese.
  7. Fold in half of the crumbled bacon and chives.
  8. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.