Description
This Dill Pickle Potato Salad is a delightful combination of tender potatoes, crispy bacon, hardboiled eggs, and tangy pickles, all mixed in a creamy dressing. It’s an ideal side dish for gatherings or a comforting meal at home. Enjoy this easy, homemade recipe brimming with flavor!
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 potato pieces in a large pot and sprinkle with about 2 teaspoons of salt. Cover with cool water and bring to a boil.
- Once boiling, lower the heat to medium and simmer until the potatoes are fork-tender, about 15 minutes. Drain and set aside to cool.
- When the potatoes are cool, combine them in a large serving bowl with the other salad ingredients.
- In a medium bowl, whisk together the mayo, pickle juice, and dijon mustard for the dressing, then mix it with the potato salad.
- Serve immediately or refrigerate for up to a day. Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
Notes
Feel free to adjust the amount of dill pickles according to your preference for tanginess.
This salad can be made a day ahead for more developed flavors.
Using homemade mayo enhances the taste and quality of the dish.
Nutrition
- Serving Size: 1/12 of salad
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg