Description
This Dill Pickle Potato Salad features tender red potatoes, crispy bacon, and tangy pickles, making it a tasty choice for gatherings or a simple meal at home. Perfectly blended with creamy dressing, it’s a must-try!
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, plus more for garnish
- sea salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup homemade mayo
- 1/4 cup pickle juice from the jar
- 3 tablespoons dijon mustard
Instructions
- Place the potato pieces in a large pot and sprinkle with about 2 teaspoons of salt.
- Cover with cool water and place on the stovetop over high heat to bring to a boil.
- Once boiling, lower the heat to medium and continue to simmer until the potatoes are just fork tender, about 15 minutes.
- Drain in a colander and set aside to cool.
- When cool, place the potatoes in a large serving bowl along with the other salad ingredients.
- In a medium bowl, whisk together the dressing ingredients and toss with the potato salad.
- Serve right away or refrigerate to serve later, up to a day in advance.
Notes
Store leftovers in a sealed container in the refrigerator for up to 3 days.
If desired, adjust seasoning with more salt and pepper according to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg