Description
This Dill Pickle Potato Salad features the delightful flavors of dill pickles, crispy bacon, and creamy dressing. Perfect for a quick side dish or picnic treat!
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 2 teaspoons of salt.
- Cover the potatoes with cool water and bring to a boil over high heat.
- Once boiling, reduce the heat to medium and simmer until fork tender, about 15 minutes. Drain and set aside to cool.
- In a large serving bowl, combine the cooled potatoes with the bacon, hardboiled eggs, red onion, scallions, dill pickles, and fresh dill.
- In a medium bowl, whisk together the homemade mayo, pickle juice, dijon mustard, salt, and pepper. Toss the dressing with the potato salad until well combined.
- Serve immediately, or refrigerate to enjoy later, up to one day in advance. Store leftovers in a sealed container in the refrigerator for up to 3 days.
Notes
For a creamier texture, increase the amount of homemade mayonnaise to taste.
Feel free to customize with additional vegetables or herbs if desired.
This salad can be made ahead of time for gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg