Description
Dill Pickle Potato Salad is a delightful blend of red potatoes, crispy bacon, and zesty pickles. Simple to make and bursting with flavor, it’s an ideal side dish for any gathering or a quick meal. You’re sure to enjoy this tasty homemade recipe!
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
- Place the quartered potatoes in a large pot and sprinkle with about 2 teaspoons of salt. Cover with cool water and bring to a boil over high heat.
- Once the water boils, lower the heat to medium and simmer until the potatoes are fork tender, about 15 minutes. Drain the potatoes and let them cool.
- After cooling, transfer the potatoes to a large serving bowl and add in the remaining salad ingredients.
- In a medium bowl, whisk together the dressing ingredients and pour the mixture over the potato salad, tossing to combine.
- Serve immediately or refrigerate for up to a day ahead. Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
Notes
Feel free to adjust the seasoning to your taste with additional salt and pepper.
For an extra kick, add more dijon mustard or include some sliced jalapeños.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 301
- Sugar: 1g
- Sodium: 263mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg