Description
This Dill Pickle Potato Salad is a delightful blend of flavors and textures, featuring tender red potatoes, crispy bacon, and tangy pickles. It’s simple to prepare and perfect for gatherings or a quick meal at home.
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 (i like to remove some of the seeds)
- 2 tablespoons fresh dill minced, plus more for garnish
- 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, sprinkle with about 2 teaspoons of salt, and cover with cool water. Bring to a boil over high heat.
- Once boiling, lower the heat to medium and simmer until the potatoes are fork tender, about 15 minutes. Drain and set aside to cool.
- After cooling, transfer the potatoes to a large serving bowl and add the remaining salad ingredients.
- In a medium bowl, whisk together the dressing ingredients, then toss the mixture with the potato salad.
- Serve immediately or refrigerate for up to a day ahead. Store leftovers in a sealed container in the refrigerator for up to 3 days.
Notes
Feel free to adjust the amount of dill pickles based on your taste preference.
For a creamier salad, add more homemade mayo as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg