Description
This Dill Pickle Potato Salad boasts a delightful blend of flavors with crispy bacon, crunchy pickles, and creamy dressing. It’s perfect for parties or casual meals!
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, add 2 teaspoons of salt, and cover with cool water. Heat over high until boiling.
- Reduce heat to medium and simmer until potatoes are fork-tender, about 15 minutes. Drain and set aside to cool.
- Once cooled, combine potatoes in a large serving bowl with the other salad ingredients.
- In a medium bowl, whisk together the dressing ingredients and pour over the potato salad, tossing 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 extra crunch, use crispy bacon.
Feel free to adjust the level of seasoning to your taste.
This salad can be made a day in advance for flavors to meld.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg