Description
This Dill Pickle Potato Salad boasts a blend of flavors from red potatoes, crispy bacon, and tangy pickles. Easy to prepare, it’s perfect for picnics or as a hearty side dish.
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 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 potato pieces in a large pot, sprinkle with about 2 teaspoons of salt, cover with cool water and bring to a boil.
- Reduce heat to medium and simmer until potatoes are fork tender, about 15 minutes. Drain and set aside to cool.
- In a large serving bowl, combine cooled potatoes with the remaining salad ingredients.
- In a medium bowl, whisk together the dressing ingredients, then toss with the potato salad.
- Serve immediately or refrigerate for up to a day. Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Notes
For extra flavor, consider adding more fresh dill for garnish.
Ensure potatoes are completely cool before mixing to avoid sogginess.
Adjust salt and pepper levels according to your taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg