Description
This Dill Pickle Potato Salad combines creamy mayonnaise, crispy bacon, and tangy pickles for a refreshing side dish. Perfect for summer picnics or quick dinners!
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 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 boiling, reduce the heat to medium and simmer until the potatoes are fork tender, about 15 minutes. Drain and set aside to cool.
- When cool, transfer the potatoes to a large serving bowl and add all other salad ingredients.
- In a medium bowl, whisk together the dressing ingredients and pour over the potato salad. Toss to combine.
- Serve immediately or refrigerate for up to a day. Store leftovers in a sealed container in the refrigerator for up to 3 days.
Notes
For a spicier flavor, consider adding some diced jalapeños.
Use organic ingredients for a healthier version of this salad.
Bacon can be omitted for a vegetarian version.
Nutrition
- Serving Size: 1/12 of salad
- Calories: 360
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 85mg