Description
This Dill Pickle Potato Salad features creamy homemade mayo, crispy bacon, and mouthwatering dill pickles, making it a great choice for gatherings or a quick meal.
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
- In a large pot, place the quartered potatoes and sprinkle with about 2 teaspoons of salt. Cover with cool water and heat over high until boiling.
- Once boiling, reduce the heat to medium and simmer until the potatoes are fork tender, approximately 15 minutes. Drain and let cool in a colander.
- Transfer the cooled potatoes to a large serving bowl and add the remaining salad ingredients to the bowl.
- In a separate medium bowl, whisk together the dressing ingredients and then toss them with the potato salad until well combined.
- Serve immediately or refrigerate for up to a day in advance. Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Notes
Feel free to add more dill or bacon for an extra punch of flavor.
This salad can be made a day in advance for even better flavor.
Store leftovers in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 136mg