Description
This Dill Pickle Potato Salad offers a mouthwatering blend of flavors from tender potatoes, crispy bacon, and dill pickles. It’s a delightful side dish perfect for any meal or gathering, easy to prepare, and packed with ingredients that everyone will love!
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
- 1/2 cup homemade mayo
- 1/4 cup pickle juice from the jar
- 3 tablespoons dijon mustard
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- Place the quartered potatoes in a large pot, sprinkle with about 2 teaspoons of salt, and cover with cool water. Heat over high heat until boiling.
- Once boiling, lower heat to medium and simmer until potatoes are fork tender, about 15 minutes. Drain and set aside to cool.
- When cool, transfer potatoes to a large serving bowl and add the crumbled bacon, chopped eggs, diced red onion, sliced scallions, and dill pickles.
- In a medium bowl, whisk together the homemade mayo, pickle juice, dijon mustard, sea salt, and black pepper. Pour the dressing over the potato salad and mix well.
- Serve immediately or refrigerate for up to a day. Store leftovers in a sealed container in the fridge for up to 3 days.
Notes
For extra flavor, simmer the potatoes in chicken broth instead of water.
Feel free to customize by adding other vegetables like celery or bell peppers.
This salad tastes even better the next day as the flavors meld together.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg