Description
This delightful Dill Pickle Potato Salad combines tender red potatoes, crispy bacon, and zesty dill pickles for a flavorful, quick meal. Perfect for summer cookouts or a comforting side dish, it’s a must-try recipe for potato salad enthusiasts!
Ingredients
Scale
- 3 lbs small red potatoes quartered
- 6 slices nitrate free bacon cooked and crumbled
- 4 hardboiled eggs peeled, cooled and chopped
- 1/3 cup diced red onion
- 1/3 cup thinly sliced scallions
- 1 1/2 cups dill pickles diced
- 2 tablespoons fresh dill minced
- sea salt and freshly ground black pepper
- 1/2 cup homemade mayo
- 1/4 cup pickle juice from the jar
- 3 tablespoons dijon mustard
Instructions
- Put the quartered potatoes in a large pot and add about 2 teaspoons of salt. Pour in cool water and bring to a boil over high heat.
- After boiling, reduce the heat to medium and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool in a colander.
- Once cooled, transfer the potatoes to a large serving bowl along with the remaining salad ingredients.
- In a medium bowl, whisk together the dressing ingredients and pour over the potato salad. Toss to combine.
- Serve immediately or chill in the refrigerator for up to a day before serving. Store any leftovers in a sealed container in the fridge for up to 3 days.
Notes
Adjust the seasoning to taste with more salt and pepper if necessary.
For added flavor, use garlic powder in the dressing if desired.
Garnish with extra fresh dill before serving for a pop of color.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg